Add the miso, lemon juice and lemon zest to a mixing bowl, then whisk until combined.
Next add the silken tofu, then gently whisk until the tofu has broken down into small clumps.
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’.
Toast the bread.
Meanwhile, slice the avocado in half, remove the stone, then scoop out each half onto a chopping board and slice.
Add the maple syrup, olive oil and chilli flakes to a small saucepan. Stir to combine and quickly bring the mixture to a boil, then immediately remove it from the heat. Note: avoid boiling the mixture for too long, otherwise the syrup will harden.
To serve, rub the cut side of the garlic over the slices of toast, then top with the tofu cottage ‘cheese’, avocado and hot chilli maple syrup. Finish with an extra sprinkle of salt. Enjoy!