#avocade

Jalapeno Popper Avocado Toast

Combine two classics in one delicious dish (more…)

Ingredients

To rehydrate the soy chunks:

1 1/2 cups dried soy chunks (tvp chunks)

4 cups water

2 tbsp mushroom broth granules (or simply 4 cups of vegetable broth)

To bread the soy bites

1/2 cup flour

3/4 cup of the above-made mushroom broth

2 tbsp olive oil

1/2 cup cornstarch

1 1/2 cup breadcrumbs

1 tbsp chili powder

1 tbsp garlic powder

1 tsp salt

For the avocado cream

1 medium avocado

3 tbsp lemon juice

2 tbsp olive oil

1/4 cup water

1 tsp chili powder

1/2 tsp cumin

4-6 sprigs cilantro, chopped with stems removed

1/2 tsp salt

Instructions

Rehydrate soy chunks in vegetable broth (or water + mushroom broth granules) for at least an hour or two. Once all chunks have softened well and expanded, drain the vegetable broth but reserve 3/4 cup.

Gently squeeze the soy chunks to remove over-excess of water, but don't squeeze them dry. You need the extra moisture while it's baking.

Preheat oven to 425ºF.

To prepare the breading, combine vegetable broth, flour and olive oil in a bowl and whisk until no lumps remain.

In two large zipper bags, put cornstarch in one, and combine breadcrumbs, chili powder, garlic powder, and salt in the other.

Put the soy chunks in the cornstarch bag and shake to coat completely.

Dredge chunks into flour broth mixture and use a slotted spoon to remove from the bowl and remove excess. In small batches, transfer to the breadcrumb bag and shake to coat.

Transfer to a large, lined baking sheet and continue the breading process until all chunks are coated.

Bake at 425ºF for 25-30 minutes, giving the pan a shake midway through to turn the chunks (if yours are more flat, it's best to take a spatula to flip them over for even baking).

While soy bites are baking, in a blender or food processor, combine avocado, lemon juice, olive oil, water, chili powder, cumin, cilantro, and salt and blend until smooth. If you want it thinner, feel free to add a bit more water.