Marinated Tomato Toast with Garlic Dill Edamame Spread
This Marinated Tomato Toast with a Garlic Dill Edamame Spread is packed with protein that is easy to make and meal prep for the week ahead.
A light, refreshing, and convenient breakfast option that you can prep ahead of time for breakfast when you’re not in the mood for oatmeal. And honestly, this one doesn’t even have to be delegated to breakfast only. Turn this into a sandwich for an easy high protein lunch. I love a versatile meal.
Why You’ll Love This Marinated Tomato Toast
- Great option to prep ahead of the week. I love to prep this spread for breakfast, but you can prep this to use as a spread or dip for anything.
- High protein. Edamame is a great high protein bean option and when combined with the sourdough bread and tahini, you are able to pack in a satisfying amount of protein.
- Easy to make and no cooking involved! If you don’t count toasting your bread in a toaster, then this meal is a simple no cook meal. Just blend your spread and let your tomatoes marinate before assembling. Big flavor for minimal effort.
Key Ingredients and Substitutions
- Edamame: I used frozen edamame. Just let them thaw or heat up according to package instructions. If allergic to soy, swap for white beans.
- Tomatoes: I used heirloom tomatoes, but any ripe tomato that you love works wonderfully here especially when they are in season, so take advantage of any of those delicious summer tomatoes.
- Herbs: I used chives and dill, but feel free to experiment with other herb combinations.
- Tahini: A good quality tahini will give you the best flavor. Good tahini is easy to stir, runny, and is more nutty and earthy with minimal bitter notes.
- Miso Paste: I used yellow miso, but white can be used as well. I don’t recommend using red miso as it is stronger in flavor and can be overpowering in this recipe. If you don’t have miso paste or allergic to soy, try this with nutritional yeast and adjust the salt as needed.
- Vinegar: I used champagne vinegar, but you can also use white wine vinegar or rice vinegar as an alternative.
- Garlic: Fresh is best. If you want something milder in flavor, try a garlic infused oil or garlic powder as an alternative option.
- Bread: I love sourdough bread for it’s probiotic benefits and digestibility, but feel free to use the bread you love most.
How to Make Marinated Tomato Toast with Garlic Dill Edamame Spread
To a shallow bowl add the grated garlic, lime zest and juice, dill, chives, and oil then stir to combine. Add in your tomato slices then toss and coat well in the marinade. Top the tomatoes with a generous pinch of salt, then allow the slices to sit for 5-10 minutes to marinate.
For the edamame spread add the thawed edamame, tahini, dill, chives, miso, garlic, lime, vinegar, oil, water and 1/4 teaspoon salt to a food processor. Process on high, scraping down the sides as needed until the mixture is mostly smooth. Taste and adjust salt to your liking.
To assemble, toast your bread as desired. Cut the tip of the garlic clove off then rub the garlic over the surface of the bread. Spread a good portion of the edamame spread overtop each slice of bread then top with a few slices of the marinated tomato slices. Drizzle the top of the toast with some of the tomato marinade then sprinkle with red pepper flakes and more salt as desired and enjoy.
Expert Tips
- Change up the herbs. Try this spread using different combinations of herbs. I used chives and dill, but this works really great with parsley, cilantro or basil based on preference.
- Adjust flavors to taste. We rely on the vinegar, citrus, miso and herbs to build flavor here. If the spread needs more flavor, add extra salt. If that’s not enough just adjust as needed to your taste. Add extra tang with the vinegar or citrus, more herbs for fresh flavor or more miso for umami flavor.
- For more protein, consider sprinkling your toast with hemp hearts.
Frequently Asked Questions
Yes! Just prep the edamame base and store in an airtight container in the fridge for up to 5 days. The tomatoes and marinade can be stored in a separate airtight container for up to 3 to 4 days.
If you have a sesame allergy, try swapping the tahini for more extra virgin olive oil. When blended with the edamame, you will still get a satisfying spreadable mix.
Instead of regular bread, try enjoying this spread in your favorite gluten-free wrap. Fill with your favorite vegetables, roll it up into a log and cut into similar pieces to sushi to make little veggie pinwheels.
Yes! Try this recipe with regular tomatoes or even cherry tomatoes. Both alternatives will still work really well if you don’t have access to the heirloom variety.
How to Serve
To assemble, toast your bread as desired then spread with the edamame spread and layer on a few slices of those marinated tomatoes. You can drizzle some of the tomato marinade overtop as desired and for a little extra protein top with hemp hearts.
More Plant-Based Breakfast Recipes to Try
- Strawberry Crumble Chia Pudding
- High Protein Breakfast Crumble
- Smoky Shredded Tofu Breakfast Sandwich
- Vegan Kale Caesar Salad Toast
- Mango Overnight Oats
If you tried this recipe or any other recipe on the blog, then let me know what you thought in the comments below! And if you loved it, don’t forget to rate it too. Feel free to follow on Instagram, Pinterest, and TikTok for the latest nutrition tips and recipe videos.
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Marinated Tomato Toast with Garlic Dill Edamame Spread
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: No Cook
- Cuisine: American
- Diet: Vegan
Description
This Marinated Tomato Toast with a Garlic Dill Edamame Spread is packed with protein that is easy to make and meal prep for the week ahead.
Ingredients
Marinated Tomatoes
- 1 clove garlic, grated
- Zest and juice of 1 lime
- 2 tbsp dill, minced
- 2 tbsp chives, minced
- 2 tbsp extra virgin olive oil
- 2 heirloom tomatoes, sliced
- Kosher salt
Herby Edamame Spread
- 1 1/2 cups frozen edamame, thawed
- 1/4 cup tahini
- 1/4 cup dill, roughly chopped
- 1/4 cup chives, roughly chopped
- 2 tsp yellow miso
- 1 clove garlic, grated
- Juice of 1 lime
- 2 tbsp champagne vinegar
- 1 tbsp extra virgin olive oil
- 1/4 cup cold water plus more as needed
For serving: Sourdough bread slices, garlic clove, red pepper flakes
Instructions
- To a shallow bowl add the grated garlic, lime zest and juice, dill, chives, and oil then stir to combine. Add in your tomato slices then toss and coat well in the marinade. Top the tomatoes with a generous pinch of salt, then allow the slices to sit for 5-10 minutes to marinate.
- For the edamame spread add the thawed edamame, tahini, dill, chives, miso, garlic, lime, vinegar, oil, water and 1/4 teaspoon salt to a food processor. Process on high, scraping down the sides as needed until the mixture is mostly smooth. Taste and adjust salt to your liking.
- To assemble, toast your bread as desired. Cut the tip of the garlic clove off then rub the garlic over the surface of the bread. Spread a good portion of the edamame spread overtop each slice of bread then top with a few slices of the marinated tomato slices. Drizzle the top of the toast with some of the tomato marinade then sprinkle with red pepper flakes and more salt as desired and enjoy.
Notes
Change up the herbs. Try this spread using different combinations of herbs. I used chives and dill, but this works really great with parsley, cilantro or basil based on preference.
Adjust flavors to taste. We rely on the vinegar, citrus, miso and herbs to build flavor here. If the spread needs more flavor, add extra salt. If that’s not enough just adjust as needed to your taste. Add extra tang with the vinegar or citrus, more herbs for fresh flavor or more miso for umami flavor.
For more protein, consider sprinkling your toast with hemp hearts.
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Another incredibly delicious recipe!! I am always on the hunt for quick & satisfying lunches and this hits the mark. The combo of the tomatoes and spread is perfect!
So delicious! Thanks for sharing such a great recipe for lunch!!