Gasp! A savoury recipe!? On This Rawsome Vegan Life!? WHAT. 

Yes, people. I DO eat more than just raw vegan cheesecake, brownies and ice cream. Here is the proof. But in all honesty, this doesn't happen very often. Most days I seriously do just consume smoothies, raw desserts and fruit. I should eat more veggies but... well, nobody's perfect. So if I'm gonna eat something savoury, it's gotta be damn delicious. This recipe is. 

First of all: who doesn't like bread? *crickets chirping* That's what I thought. My fave is fresh baked sourdough. I have the most perfect memories of me and my ex - ok so not quite perfect - inhaling loaves of the stuff moments after it came out of a neighbour's giant oven in a little town in the interior. Ah. Carbs. Bread is an oldschool food that has sustained humans for thousands of years. And it's best when it's baked with sprouted grains. They make the nutrients, vitamins and minerals in the bread more easily absorbed by our bodies. So when I eat bread I tend to go for sprouted varieties, like all the loaves baked by Silver Hills Bakery.

Second: who doesn't like pesto? *tumbleweed rolls by in the distance* Yep, I knew it. The pesto in this recipe is unconventional as it doesn't have parmesan or pine nuts, and it DOES have walnuts, spinach and miso. But I promise that while it's weird, it's also SO GOOD. I couldn't stop eating it. Spread this pesto on your life. 

Finally we have some crispy-ish marinated tofu to top everything with. It's a super easy recipe and I make it pretty often. Cuz ya know... protein is a thing we need and tofu is a great way to get it in. I note this in the recipe directions but I'll say it here too: you don't HAVE to marinate the tofu overnight, but it does make it yummier. I am World's Laziest Cook so I basically never wait to let it marinate, but when I do, it's worth it. Up to you, babe. 


[ makes 4 slices of fully loaded toast ]

3 tablespoons rice vinegar
2 tablespoons soy sauce
1 tablespoon maple syrup
1/8 teaspoon chipotle powder
1 tablespoon sesame oil
1 package firm or pressed tofu

1 cup spinach leaves
1/2 cup basil leaves
3/4 cup walnuts
2 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon miso
2 tablespoons nutritional yeast (optional, it adds a cheesy flavour!)

4 slices sprouted bread, freshly toasted
1/2 cup chopped cherry heirloom tomatoes
1/4 cup chopped basil leaves
A few tablespoons chopped walnuts
Salt and pepper

To marinate the tou: whisk all the marinade ingredients together. Chop the tofu into triangles. Place the tofu and marinade in a ziploc bag and leave overnight, adjusting the tofu as needed so it gets evenly marinated. It should darken in colour. If you don't wanna wait until the next day, you don't haaave to, marinating just adds more flavour to the tofu, but it's not absolutely necessary. 

Sautee the tofu pieces in the marinade in a non-stick pan on medium-low heat until they begin to brown and the marinade has been cooked away / evaporated and a crispy, dark layer is starting to form on the tofu. 

To make the pesto: blend all the ingredients together in a food processor or blender. Spread on your toast, followed by some slices of marinated tofu. Garnish with tomatoes, basil, walnuts, and salt and pepper to taste. Enjoy!