Tofu Cream Cheese Tomato Toasts
These delicious and creamy Tofu Cream Cheese Tomato Toasts are perfect for a quick and easy breakfast, lunch or snack. They are high in protein, naturally plant-based and easily gluten-free, too.
I love toast for a quick breakfast or brunch and rather than opting for hummus like usual, I wanted to try out a new and high protein recipe for tofu cream cheese. I have a few similar recipes in my cookbook, and I kept it simple for this one using a few cupboard staples to add tons of flavour. There is nutritional yeast in here as well as roasted onion and garlic pastes, with lots of lemon as well for freshness. I found these beautiful tomatoes in a farm shop, too, which were the perfect toast topper.
Why will I love these?
These toasts are so good:
- Creamy, smooth, rich and “cheesy”
- Great alternative to shop bought cream cheese
- Easy to make in the blender
- Keeps well in the fridge
- A great source of plant-based protein
- Use this cream cheese as a spread or dip
- Ideal for parties, BBQs and picnics
- Flavoured with garlic, onion, miso and lemon
- Ready in 5-10 minutes
- Great on sourdough
- Ideal for tomato season
- With added fibre from the toppings and chickpeas
- Naturally dairy-free, egg-free and plant-based
- Gluten-free and nut-free
- Use GF bread where needed
- Everyone will love it
- Ideal for making as part of your weekly prep
If you already love the sound of this spread, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” section.
For the spread:
- Extra-firm tofu: drain and pat the tofu dry before breaking apart with your hands and adding into a blender.
- Nutritional yeast: for that richness and cheesiness. I have also made this dip without it, and it’s still delicious just not quite as cheesy.
- Extra virgin olive oil: the better quality oil is better here.
- Smooth tahini: the runnier and smoother, the better. You can swap this for more olive oil, if you prefer.
- Roasted onion paste: this is from Belazu and adds lots of lovely caramelised garlic flavour. If you don’t have an, leave it out, though, and it’s still delicious.
- Roasted garlic paste: I use the one from Belazu or use garlic powder/granules. Raw garlic will be stronger, but you can use that as well.
- White miso paste: this adds umami richness and great gut health benefits, too.
- Lemon: for tang and freshness.
- Chickpeas: these add a hummus vibe and really creamy consistency to the dip.
- Unsweetened dairy-free milk: I use soya milk to help thin it out.
- Salt and pepper: to season.
And for the toasts:
- Sourdough bread: or your preferred bread to toast.
- Heirloom tomatoes: these are coming into season for Spring and are so beautiful. Other tomatoes will work, too.
- Mixed seeds: for some crunch.
- Gherkins: I love these for a brine-y flavour and crunch.
Are these gluten-free and nut-free?
This is GF as long as you use GF bread and is also naturally nut-free.
How do I make this cream cheese?
This is ready in a few steps:
- Add all of the cream cheese ingredients to a small high-speed blender: and process until smooth.
- Chill in the fridge: until needed.
- Slice the tomatoed and gherkins: and toast your bread.
- Spread the toast thickly with the cream cheese: and top with the tomatoes, gherkins, seeds and a drizzle of extra-virgin olive oil.
How long will they last?
The cream cheese will keep for 5-7 days in the fridge in a sealed container. Once spread onto toast best enjoy within the hour.
What other recipes can I try?
For more toast toppers and dips:
- Chickpea Tunacado Toasted Sandwich
- Green Pesto Chickpeas on Toast
- Loaded Pesto Bean Avocado Toast
- Creamy Hummus (part of these bowls)
- Herby Hummus (part of my spring bowl recipe)
Tofu Cream Cheese Tomato Toasts (Vegan)
These delicious and creamy Tofu Cream Cheese Tomato Toasts are perfect for a quick and easy breakfast, lunch or snack. They are high in protein, naturally plant-based and easily gluten-free, too.
Ingredients
For the Tofu Cream Cheese:
- 280g extra-firm tofu
- 3 tbsp nutritional yeast*
- 2 tbsp extra virgin olive oil, plus extra to serve
- 1 tbsp runny, smooth tahini**
- 1 tsp roasted onion paste or dried onion powder
- 1 tsp roasted garlic paste or dried garlic powder
- 1 tsp white miso paste
- ½ lemon, juiced
- 100g chickpeas, drained (save the liquid)
- 2-4 tbsp unsweetened dairy-free milk
- Salt and pepper
For the Toasts:
- Sourdough bread (1-2 slices each)
- 1 large heirloom tomato, slices
- Mixed seeds (1 tbsp each)
- Sliced gherkins (1-2 small gherkins per serve)
Instructions
- Break apart the tofu and add to a high-speed blender along with the rest of the ingredients. If you have some chickpea liquid, use this instead of the dairy-free milk.
- Blend until creamy, stopping to scrape down the sides as necessary and add more liquid as needed to reach a thick, creamy paste. Season with salt and pepper.
- Toast your sourdough bread and top with the tofu cream cheese.
- Place the tomato on top and drizzle with some olive oil. Add on some mixed seeds, sliced gherkins and black pepper. Eat straight away.
- Once made, keep the cream cheese in a sealed container in the fridge for 5-7 days.
Notes
*this is still delicious without the nutritional yeast but it’s less “cheesy”
**or use 1 tbsp more extra virgin olive oil
Shop the recipe
Stay in touch
I look forward to hearing what you think of these Tofu Cream Cheese Tomato Toasts so please let me know in the comments below and leave a star review above. If you do make these, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest so please say hello!
With cream cheese love x
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