Cheesy Protein Spread
This high-protein spread is a savory, oil-free addition to any plant-based breakfast. Made with tofu and white beans, it offers a creamy texture and cheesy flavor thanks to nutritional yeast and miso. It’s perfect for meal prepping and stays fresh in the fridge for up to a week. Top with fresh avocado and greens for a complete and satisfying meal.
Instructions
- 1
Press the extra-firm tofu (14 oz) by placing it between paper towels and weighting it down with heavy books or a skillet for 20 minutes.
- 2
Zest half of the fresh lemon (1 block) and squeeze the juice from the entire fruit.
- 3
Add the pressed tofu, cannellini bean (1 cup), nutritional yeast (0.33 cup), white miso paste (3 tbsp), onion powder (1 tsp), garlic powder (1 tsp), kosher salt (1 tsp), black pepper (0.5 tsp), lemon zest, lemon juice, and unsweetened milk (2 tbsp) into a food processor.
- 4
Blend until the mixture is smooth, thick, and creamy. Adjust seasoning with more salt or nondairy milk if desired.
- 5
Schmear the spread over wholegrain bread (6 slice) and top with salad greens (1 handful), fresh herbs (1 handful), mixed seeds (1 handful), cherry tomatoes (1 handful), and sliced avocado (1 block).
Nutrition Facts
Per portion