Senegalese Inspired Plant-Based Cottage Toast with Sunkist® Lemon
By Afia Amoako
Prep: 10 mins
Cook: 25 mins
Total: 35 mins
Serves: 2
Ingredients
Plant-Based Cottage Cheese
-
1/2
block of medium firm tofu
-
1/3
cup of soy milk
-
2
tbsp of juice from Sunkist® lemon
-
1/2
tbsp Apple Cider Vinegar
-
1
tbsp Nutritional Yeast
-
Salt to taste
Caramelized Onion
-
1
medium onion
-
1
clove of garlic
-
2
tsp mustard
-
1
tsp of maple syrup
-
2
tsp of juice from a Sunkist® Lemon
Avocado spread
-
2
tsp of juice from a Sunkist® lemon
-
1
small avocado
-
1/2
tsp chili flakes
-
1/2
tsp black pepper
-
1
clove of garlic
-
1
fingertip-size of ginger
-
3
sprigs of fresh parsley
-
1
sprig of green onion
-
1/2
tsp all-purpose seasoning
Directions
- Start with the caramelized onions. <br />
<b>a. </b>Slice the onion into thin strips and place in a pot at medium heat with the oil and minced garlic clove. <br />
<b>b. </b>Once the onion starts to soften, reduce the heat a little to medium-low and let the onions cook for 20 minutes. Check on the onions periodically so it doesn’t burn.
- As the caramelized onions are cooking, finely chop the parsley, garlic, ginger, and green onions.
- Place the parsley and green onions in a bowl with the avocado and mash well. Add in the rest of the avocado spread ingredients and set aside.
- By the time you are done with the avocado spread, the caramelized onions should be nice and brown. Mix in the juice of a Sunkist® lemon, mustard and maple syrup and let it cook for 2 more minutes.
- For the cottage cheese, split half a block of medium firm tofu in two and set one half aside and place the other half in a blender with the rest of the plant-based cottage cheese ingredients and blend till smooth.
- For the tofu set aside, crumble with a fork then mix in the blended tofu mixture. This gives a cottage cheese look.
- Assemble your toast: first start with the avocado spread, then the cottage cheese, then the caramelized onion and finish with a fresh crack of black pepper and zest from a Sunkist® lemon.
