Tomato Toast
Tomato toast is easier, and cheaper than avocado toast and it is just as versatile. My buddy Internet Shaquile sent me an Instagram reel from Molly Moss, and she mixed diced tomatoes with mayonnaise, sriracha, and sesame oil. She then topped it on avocado toast. I tried this out, mine felt a little more soggy than hers but it looks good! And it tastes excellent! I have two more versions of this I want to show you, one of them is mine and one of them is Brad Leone’s. If you like this recipe check out this one too! and this one!
Tomatoes and Ricotta
Brad Leone’s version came out awhile ago and he used a ricotta on his, mine is going to be dairy free so I’ll be using extra firm tofu. I start by draining my tofu then I break it up and toss it into a small food processor. Along with a decent amount of salt, squeeze the juice from two lemon cheeks, and a pinch of olive oil. Next blend that until it has a ricotta-like texture. Now I need to add some olive oil to a pan then get it really hot. Then I add in a couple tomatoes, just to get some color on them. I add in a big clove of garlic, let it cook for a few moments and then a little bit of a red jalapeno for just a moment.
Now I turn the heat off, toss the pan around, then add it to a bowl, with all the oil and everything. I grabbed the garlic out of the bowl and set it aside. Now for our bread, I cut it in half, drizzle with some olive oil, then kind of burn it over the fire to get it nice and charred. Now cut that piece of garlic open and add it to the ricotta tofu and blend it up. I take my tomatoes off the vine and kind of slice through them then sprinkle with some salt, and black pepper. Time to spread the tofu ricotta out on the bread, top it with basil, the tomatoes, and some of the juice. This tastes amazing! And it only took me about ten minutes!
Tomatoes and Peanut Butter
I have one more way to show you that is nothing like you’ve ever seen before! It’s even quicker than the recipes I showed you so far! First things first, let’s toast our bread. While that is toasting I am going to slice a few thick slices of beef steak tomato. I completely coat the top of the slices in brown raw sugar (you can use whatever sugar you like). I have a little torch and we are going to brulee these slices, caramelize the heck out of them.
Now I add some salt over top of the slices, and I coat my bread slice with peanut butter. The sugar from the tomatoes with the savoriness fits together. Place the tomato slices on top, along with some chives. This tastes so good. The tomato doesn’t even really taste like tomato because of the sugar. This is awesome. It tastes like a version of peanut butter and jelly! You should totally give these recipes a try! Watch the full video here!
Drop the Avocados, Tomato Toast is in!
Ingredients
- tomatoes
- tbsp vegan mayonnaise
- tbsp sriracha
- tbsp sesame oil
- avocado
- bread
- extra firm tofu block
- 2 tbsp salt
- 2 tbsp lemon juice
- 3 tbsp olive oil
- garlic
- 1/4 red jalepeno
- pinch black pepper
- basil
- tbsp brown raw sugar
- 2 tbsp peanut butter
- chives
Instructions
Tomatoes and Ricotta
- Drain the tofu then put it in food processor along with salt, lemon juice, and olive oil. Blend.
- Add olive oil to pan, get it really hot. Add in tomatoes, let them get some color. Add in garlic and let it cook for a few mins. Add in red jalapeno and let cook for a moment then dump everything into bowl.
- I grab the garlic out and set it aside. I cut my bread, drizzle some olive oil on it, then put it over the open flame. Now cut the garlic open, and add it to the ricotta tofu and blend.
- I take my tomatoes off the vine and slice through them, sprinkle with salt, and pepper. Add ricotta to the bread and top with basil, tomatoes, and some of the juice. Enjoy!
Tomatoes and Peanut Butter
- Toast bread. Slice thick pieces of tomato. Coat the top of the slices in your choice of sugar. Torch the sugar to caramelize it.
- Add salt to the slices, coat your bread with peanut butter. Add tomato slices and chives! Enjoy!