As much as I enjoy cooking, cooking every night gets tiring after a while, and since I’m not the kind of person who can eat the same stew for five days in a row, simple dishes like this avocado toast frequent Luke’s and my dinner rotation.
This isn’t the fanciest avocado toast out there– with only 6 ingredients including salt, it’s far from it actually, but it’s full of plant based carbs and fats and proteins, all the good stuff that eating vegan microwave brownies for dinner doesn’t exactly fulfill nutritionally (but hey, they could be way worse).
This is less of a recipe, and more of a compilation of pictures that show the avocado toastin’ process. All you need to make the best (imo) avocado toast is:
- Bread. I like a hearty bakery bread because you can really taste it in this recipe, but I’ve also made and enjoyed it with grocery store sliced bread.
- Hummus. This is my “secret” ingredient. Choose any hummus that you like (red pepper, not pictured, ftw) and it’s guaranteed to add a nice flavor a texture.
- 1/2 avocado per 2 slices of bread. In the picture I have a whole avocado, but that’s because 2 slices of bread were currently toasting.
- Lemon juice, I use presqueezed lemon juice like a monster.
- Garlic powder. Technically you could omit, but I have never and would never.
- Salt.
- (Optional) Tofurky smoked hickory slices, fake bacon, smokey tempeh or tofu, or any other other kind of seitan or tofu meat substitute that you enjoy. I usually omit this ingredient if I’m making the toast for breakfast, since it gives the meal a more sandwich-y feel
- Update from 2019 Mia: Trader Joe’s Everything But the Bagel seasoning is sort of life changing, and I highly recommend topping avocado toast with it.
That’s it! That’s all you need for some banging avocado toast.
To make the avocado toast, start by toasting your bread. Next, take your hummus and generously lather it on the bread.
To prep the avocado, I like to cut it in half and remove the pit. If I’m only make 2 slices, I store the half with the pit in a Tupperware until I’m ready to use it. I add a light sprinkling of garlic powder and lemon juice to the avocado half (or halves) I’m using, and then I grab a fork and I smash the avocado until it’s still chunky but no big pieces remain.
Ideally, if I’ve done a good job smashing, I can just use the same fork to scoop out the avocado onto the bread. This avocado toast wont win any beauty pageants, you’ll probably need to add an avocado rose or two if that’s your goal, but the chunky consistency with just a hint of lemon and garlic is just perfect.
Finally, I finish the toast off with a generous dusting of garlic powder, sprinkle of lemon juice, and salt to taste (usually a crank or two of a salt grinder).
If using Tofurky, which I highly recommend, I like to tear it into large pieces and drape on top of the toast. I like to crumble tofu on tempeh on top and press it into the avocado so it stays put.
Sometimes Luke likes to drizzle hot sauce on top, but I can’t condone that behavior :P.
So there you have it- avocado toast my way. It’s super simple to make, and always satisfying. If you try out this recipe, or have any avocado toast variations you recommend, do let me know! I’m always looking to improve my avocado toast game.
P.S. Thank you Luke for the lovely in-action avocado toastin’ shots!
Chomps of Life 