Sweet potato ‘toast’ with avocado and tofu
Toaster + sweet potato slices = gluten-free bread. Yes, it really works.
⏱ 15 min · serves 1 · World cooking · Not spicy at all
366kcal
18 gprotein
40 gcarbs
18 gfat
11 gfibre
Per serving, out of 1. Worked out from the grams of each ingredient using a food database – so it's approximate.
Allergens: Soya · may contain traces of peanuts and tree nuts (check the labels)
Ingredients (serves 1)
- Sweet potatoes150 g
- Avocado50 g
- Tofu (firm)60 g
- Tomato80 g
- Pumpkin seeds10 g
Also: Lemon juice, salt, pepper
Method
- Scrub the sweet potato with a brush (no need to peel) and cut it lengthways into slices about 7 mm thick.
- Toast the slices on the highest setting 2–3 times (about 10–12 min), until soft. Or bake in the oven at 200 °C for 15 min.
- Meanwhile, mash the avocado with a fork with a splash of lemon juice, salt and pepper. Crumble the tofu (60 g) with a fork and season with salt and pepper.
- Slice the tomato. Spread the avocado on the slices, top with the tofu and tomato and sprinkle with 10 g pumpkin seeds.
Tips
- Slices about 7 mm thick. In the toaster 2–3 times, until soft (or 15 min in the oven).
- Make several slices at once – they keep for 3 days in the fridge.
- Want it hotter? A pinch of chilli flakes on the avocado.
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We haven't tested this recipe in our own kitchen yet – if you spot something off, let us know. Dumpli is a dumpling, not a doctor: for health questions, talk to your doctor.