It's Japanese & Italian fusion avocado toast using the combination of wasabi, soy sauce, and truffle oil. What's not to like?Yield: 2 thick or 4 thin toasts
Prep Time10 minutesmins
Cook Time10 minutesmins
Total Time20 minutesmins
Course: Breakfast & Brunch, Main
Cuisine: Japanese Inspired, Italian Inspired, Vegan
Servings: 2
Author: Plant-Based Matters
Ingredients
2slicesbread(2 thick or 4 thin slices.) Recommendation: artisan bread such as country wheat, multigrain, or sourdough etc.
1large Hass avocado
2tspfreshly squeezed lemon juice
1tspwasabi(adjust to taste)
1/4tspsalt
1/4tspsoy sauce(more for serving)
1-2red radishthinly sliced
microgreens or sprouts of your choice(garnish)
truffle oil(black or white)
Instructions
Toast the bread.
Meanwhile, prepare the avocado. Mash avocado in a bowl. Add lemon juice, wasabi, salt, and soy sauce. Mix together until well combined. Taste to see if you can taste a hint of wasabi (it shouldn’t be overpowering) and make adjustment if necessary.
On the toasted bread, smear the seasoned avocado, place radish sliced, and microgreens (or sprouts.) Drizzle some truffle oil and extra soy sauce on top.
Notes
I’d highly recommend using artisanal bread instead of regular loaf. It has better taste & texture.
Lemon juice is used just to give a hint of freshness also to keep it from turning brown. Don’t add too much where it’s too tangy.
I use powdered wasabi (mixed with water) but you can use a regular kind comes in a tube. It’s better to add an amount where it’s not overpowering however, you can adjust to your preference.
You can also use truffle salt instead of truffle oil. Using both may be too intense. Modify the amount accordingly.