• Naked
  • Lunch
  • Speedy

Tofoo and Beetroot Pate on Rye with Avocado

  • Serves: 4 people
  • Prep: 10 mins
  • Cooking: 2 mins
Get started

Ingredients

  1. 280g Naked Tofoo
  2. 200g cooked beetroot
  3. 2 tbsp creamed horseradish
  4. 4 slices rye bread
  5. 1 avocado, peeled stoned and sliced
  6. 2 tbsp extra virgin olive oil
  7. 20g ready-to-eat alfalfa sprouts or cress

Get started

  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.
Share
Print
Recipes galore!
View all