Gluten Free Beet Hummus Toasts with Crumbled Tofu
Published Jan 21, 2024
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If you’re on the lookout for a vibrant and flavorful dish that combines the goodness of beets, the protein-packed punch of tofu, and the crunch of gluten-free bread, look no further. This Gluten-Free Beet Hummus Toast with Crumbled Tofu is not only a feast for the eyes but also a delightful treat for your taste buds.
In this recipe, we used Marukan Genuine Brewed Rice Vinegar to bring out all the flavors. With every bite you can taste the tanginess of the pickled onions and the warm and earthy flavors of the chickpeas. The heart of these toasts lies in the vibrant Beet Hummus, a blend of cooked and peeled beets, chickpeas, garlic, tahini, Marukan Genuine Brewed Rice Vinegar, and olive oil. The result is a creamy and luscious spread that not only adds a stunning hue but also provides a nutritious base for the toppings.
This Gluten-Free Beet Hummus Toast with Crumbled Tofu is not just a treat for those following a gluten-free lifestyle. The combination of flavors and textures makes it a perfect dish for brunch, lunch, or a light dinner. Get ready to savor every bite of this wholesome and creative toast creation!
Get more hummus recipes here.
Pickled Red Onions
Ingredients
- 1 large red onion
- 1 cup Marukan Genuine Brewed Rice Vinegar
- 1 tablespoon sugar
- 1 teaspoon Kosher or fine sea salt
Instructions
- Thinly slice the onion and place in a jar. Combine the vinegar, sugar, and salt, stirring to dissolve the sugar and salt. Pour the mixture over the onions, cover and let sit at room temperature while preparing the rest of the ingredients or refrigerate for up to one week.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Marinated Tofu Crumbles
Ingredients
- 8 ounces block extra firm tofu, 7 – 8 ounces
- 3 tablespoons Marukan Genuine Brewed Rice Vinegar
- 2 tablespoons olive oil
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ¼ teaspoon za’atar
- ¼ teaspoon kosher or fine sea salt
Instructions
- Pat and press the tofu with paper towels to release as much liquid as possible. Crumble the tofu into a glass dish with a cover.
- Combine the rest of the marinade ingredients together and pour over the tofu, mix gently, and let sit for 30 minutes. Can be made ahead and stored in the refrigerator.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Beet Hummus
Ingredients
- 4 medium sized cooked and peeled beets
- 15 ounces chickpeas, (15 oz) chickpeas, drained and rinsed (save some of the liquid from the can when draining)
- 2 cloves garlic, , minced
- 3 tablespoons tahini
- 2 tablespoons Marukan Genuine Brewed Rice Vinegar
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- In a food processor, combine beets, chickpeas, minced garlic, tahini, Marukan Genuine Brewed Rice Vinegar, and olive oil. Blend until smooth, scraping down the sides as needed. Season with salt and pepper to taste. Adjust the consistency with splashes of reserved liquid from the chickpeas.
- The beet hummus stores well in the fridge for several days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Spiced Chickpeas
Ingredients
- 15 ounces can chickpeas, drained and rinsed
- 1 teaspoon za’atar
Instructions
- Place chickpeas in a dry skillet over medium-high heat, sprinkle with za’atar, and heat for a minute or two. Let cool.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Gluten Free Beet Hummus Toasts with Crumbled Tofu
Ingredients
- Gluten-free bread slices, , toasted
- Microgreens
- Freshly ground black pepper
- Roasted and salted pumpkin seeds
Instructions
- Spread a generous layer of beet hummus onto each toasted bread slice. Top with spiced chickpeas. Drain the crumbled tofu and sprinkle evenly over the hummus layer. Top with a handful of fresh microgreens and pickled red onions. Crack some black pepper on top, sprinkle with pumpkin seeds, and serve.
