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Smashed Edamame + Tofu Cottage ‘Cheese’ On Toast
This speedy brunch takes less than 15 minutes and contains 30g of protein per serving. Delicious!
Ingredients
Ingredients
- frozen edamame
- frozen peas
- fresh parsley, large stalks removed
- nutritional yeast
- garlic clove, peeled
- lemon, juice + zest
- olive oil
- salt + pepper
- bread, see notes
- harissa paste, to serve
For the vegan cottage cheese:
- white miso paste
- lemon, zest + juice
- silken tofu
- plant-based yoghurt, we use Greek style
Method
- 1
Add the edamame and peas to a saucepan of boiling water, then cook on high for 3 minutes.
- 2
Drain the edamame and peas in a colander, then run them under cold water until cool.
- 3
Add the edamame and peas to a food processor, followed by the parsley, nutritional yeast, garlic, lemon juice, lemon zest, 1 tablespoon of olive oil and pinches of salt and pepper.
- 4
Pulse until the edamame and peas have mostly broken down, then loosen with a splash of water and pulse a few more times. Set aside.
- 5
Add the miso, lemon juice and lemon zest to a mixing bowl, then whisk until combined.
- 6
Next add the silken tofu, then gently whisk until the tofu has broken down into small clumps.
- 7
Now add the yoghurt and a pinch of salt. Whisk gently to combine all the ingredients together, then set aside. This is your tofu cottage ‘cheese’.
- 8
Toast the bread, then top with the smashed edamame and tofu cottage ‘cheese’. Finally, drizzle over some harissa paste and sprinkle over a touch of black pepper, then serve. Enjoy!
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Community reviews
Rated 5 out of 5 from 3 reviews
- Heather
“I didn't have edamame beans or yoghurt so did 100% peas and no yog. It was still totally delicious, big win!”
- Jen
“Really liked it. I didn’t buy harissa paste, subbed sriracha instead and worked well. Also any time a recipe calls for miso I always double it as we like it. We halved the rest of the sauce recipe for our brunch for 2 people.”