Ingredients

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280g Naked Tofoo

200g cooked beetroot

2 tbsp creamed horseradish

4 slices rye bread

1 avocado, peeled stoned and sliced

2 tbsp extra virgin olive oil

20g ready-to-eat alfalfa sprouts or cress

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Tofoo and Beetroot Pate on Rye with Avocado

Serves 4 • Prep 10 min • Cooking

Tofoo and Beetroot Pate on Rye with Avocado
Ingredients

Underline

280g Naked Tofoo

200g cooked beetroot

2 tbsp creamed horseradish

4 slices rye bread

1 avocado, peeled stoned and sliced

2 tbsp extra virgin olive oil

20g ready-to-eat alfalfa sprouts or cress

Method

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1. Drain the Tofoo and pat dry, place in a food processor with the beetroot and horseradish and blitz until smooth, season to taste.

2. Lightly toast the rye bread and spread each slice thickly with the pate.

3. Top with avocado slices, drizzle each with a little olive oil and scatter alfalfa or cress over the top.