Toast is always a good idea when company is over. It’s quick to assemble, and you can pretty much put the stragglers in your fridge on it. Backtrack to this past summer, one of my best friends came over to my apartment with the boyfriend visiting from Toronto, so I happily welcomed them to Vancouver for a home-cooked brunch. This “brunch” was like 9 in the morning because the two had a busy romantic date ahead touring Vancouver that day, and they didn’t let me as their personal tour guide because I’m annoying.
For this toast recipe idea, I used a rosemary sourdough bread from a local bakery. The trick to any good toast is to use the freshest bread possible because crunching into crusty exterior and then to a fluffy interior is just too dreamy.
This is the spread of what I made for brunch that summer morning for the two lovebirds. It was pretty much a bread galore with both the strawberry crostini and this tofu avo toast because I was trying to eat the whole loaf of rosemary sourdough in one day. If anyone is visiting Vancouver, holler at me and I can be your annoying tour guide and bring you to every nook and cranny (and make you this brunch too).
This recipe wraps up our cheap & easy college meal ideas, and I hope you all enjoyed this recipe series!
- TOFU
- Extra-firm tofu, sliced ½ inch thick
- 1 tsp. olive oil
- Turmeric
- Salt & Pepper
- TO ASSEMBLE
- Your favourite bread
- Avocado
- Chives
- Salt & Pepper
- Drain tofu and pat dry. Rub each with turmeric, salt, pepper. On med-high heat, heat olive oil in your pan and add in the tofu slices.
- Once the tofu is done, slice your avocado and chives to assemble!
Hahaha “they didn’t let me as their personal tour guide because I’m annoying.” Love it. Definitely trying this one!
It was delicious! we had it with a spring mix salad for lunch. Thanks for posting!