Mashed avocado is so simple but so tasty! I use it as a whole food plant based spread for bread or toast.
One of my favourite lunches is mashed avocado on toast with firm tofu. I buy firm tofu made by ‘The Tofoo Company’: I like their ‘Naked’ tofu. It has a beautifully smooth texture and a creamy mellow flavour. Mashed avo and tofu sarnies are good too.
In the main picture I serve mashed avo and tofu on toast with creamy green vegan soup.
Before you cut into an avocado, make sure that it is ripe. It won’t be nice if it’s hard. When you prepare it, cut the amount you NEED from the fruit. Don’t cut too much off the stone because once sliced it doesn’t keep well. Leave the stone and skin on the rest of the avocado, and store it in the fridge in an airtight container. Remove the skin from your avocado slice. To do this simply peel the skin off: if the avo is ripe the skin will come away easily. Then you can mash it, slice it, or do whatever you want with it!
Free from: gluten, nut, soya, wheat
Yeast free: don’t use nutritional yeast
This is a vegan recipe
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- ripe avocado
- tiny pinch salt
- a few twists black pepper
- pinch nutritional yeast
- tiny splash lemon or lime juice
- finely chopped coriander leaf
For 2 slices of toast cut out approximately 1/4 of a large avocado, leaving the rest intact with the skin and stone. Store the remainder of the avocado in an airtight container in the fridge.
Remove the skin from the slice you have removed. To do this simply peel it off the flesh. If any flesh sticks to the skin then scrape it off so that it is not wasted. The dark flesh just below the skin is the most nutritious.
Mash the avocado flesh with flavourings.
Serve immediately. It doesn’t keep well.