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.
