Tofu Cream Cheese Toast with Cucumber
Quick tofu-based cream cheese spread made in a food processor with lemon, coconut oil, and garlic. Spread on toasted bread and topped with fresh cucumber slices. Naturally vegan and requires minimal cooking. Perfect for breakfast or light lunch.
Ingredients
- 7 oz tofu, patted dry
- 1 tl salt
- ½ lemon, juice and zest
- 3 el coconut oil, melted
- 1 clove garlic, minced or pressed
- chives, fresh, chopped
- bread, sliced
- cucumber, sliced
- pepper, to taste(optional)
- salt, to taste(optional)
Instructions
- 1
Pat tofu dry with paper towels and tear into chunks
- 2
Add tofu, salt, lemon juice, lemon zest, melted coconut oil, and garlic to a food processor and blend until thick and creamy
- 3
Add a splash of water if needed to reach desired consistency
- 4
Transfer tofu mixture to a bowl and fold in chopped chives
- 5
Taste and adjust seasonings with additional herbs, lemon juice, or salt as desired
- 6
Cover and refrigerate
- 7
Slice bread and toast in a toaster or pan until crispy
- 8
Slice cucumber and place in a small bowl
- 9
Remove tofu cream cheese from refrigerator, spread onto toasts
- 10
Top with cucumber slices, season with pepper and salt, and serve immediately
Tips
Add water gradually to achieve desired consistency without making the spread too thin
Prepare the cream cheese ahead and refrigerate so flavors meld before serving
Toast bread just before assembly to maintain crispness
Good to Know
Refrigerate tofu cream cheese in an airtight container up to 4 days
Prepare cream cheese up to 1 day in advance. Toast bread and assemble just before serving
Serve immediately after assembly while toast is warm and crispy
Common Mistakes
Do not skip patting tofu dry to avoid watery spread
Do not over-blend to avoid gluey texture
Do not toast bread too far in advance to avoid sogginess when topped