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Tofoo and beetroot pâté on rye with avocado

Upgrade your lunch with this Tofoo and beetroot pâté on rye with avocado.

Forget the soup, bin off the sarnie and step away from the pricey grab-and-go lunch options with this Tofoo and beetroot pâté on rye with avocado dish. Beetroot is a real favourite of ours and, teamed with the horseradish, it gives this dish a a really punchy flavour. Lunch never looked so good!

Preparation: 10 minutes

Cooking: 2 minutes to toast the bread

Ingredients (serves 4)

280g Naked Tofoo

200g cooked beetroot

2tbsp creamed horseradish

4 slices rye bread

1 avocado, peeled stoned and sliced

2tbsp extra virgin olive oil

20g ready-to-eat alfalfa sprouts or cress

Method

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

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

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

For more information, visit tofoo.co.uk.

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Tofoo and beetroot pâté on rye with avocado
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