Chilli Cheese Toast with Crispy Lime Tempeh
Serves 4
Broiled sourdough piled with a spicy tofu-and-vegan-cheese spread, topped with crispy garlic and lime-zested tempeh.
| prepPreheat oven to 450°F / 232°C, then switch to low broil | |||||
| 200 g extra firm tofu, pressed 15 min | Press tofu for 15 minutes | Crumble tofu, mix in cheese, veg & seasonings | Spread mix on bread, top with cheese, chilli & oil | Broil low 2-4 min, or air fry 370°F / 190°C, 6-8 min | Top toasts with tempeh, serve |
| 115 g vegan cheese shreds (mozzarella or mix) | |||||
| 1 tbsp nutritional yeast, or more to taste | |||||
| 1/2 tsp salt (for the mix) | |||||
| 1/2 tsp black pepper | |||||
| 3 green chillies, finely chopped | |||||
| 40 g finely chopped red bell pepper | |||||
| 40 g finely chopped red onion | |||||
| 20 g chopped cilantro, loosely packed | |||||
| 1/4 to 1/2 cup / 10-20 g chopped greens (spinach or baby kale) | |||||
| 2 tbsp hemp seeds, or more to taste | |||||
| 1/4 tsp red pepper flakes (optional) | |||||
| 1/2 tsp chaat masala (or lime zest or 1/8 tsp kala namak) | |||||
| 120 ml non-dairy yogurt (or cashew cream) | |||||
| 1 tsp dried oregano (optional) | |||||
| lime juice, as needed | |||||
| 7-8 slices sourdough or sturdy bread | Toast bread lightly | ||||
| 55 g vegan cheese shreds (for topping) | |||||
| 1 green chilli, thinly sliced | |||||
| 2 tsp oil (for drizzling the toasts) | |||||
| 115 g tempeh, grated or crumbled | Fry garlic in oil 2 min, remove | Fry tempeh 4-6 min | Return garlic, toss with salt, chilli powder & zest | ||
| 2 tsp oil (for the tempeh) | |||||
| 3 cloves garlic, thinly sliced | |||||
| 1/2 tsp salt (for the tempeh) | |||||
| 1/2 tsp Kashmiri chili powder | |||||
| zest of 1/2 lime | |||||
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