816
Calories
38.9g
Protein
34.2g
Fat
88g
Carbs
If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.
Ingredients:
- Quinoa - 55 g (0.3 cup)
- Parsley - 5 g (1 tbsp)
- Whole-wheat bread - 75 g
- Lemon juice - 15 ml (1 tbsp)
- Cinnamon - 0.3 g (1 pinch)
- Tofu - 100 g
- Edamame bean - 100 g (0.9 cup)
- Dates - 10 g
- Vanilla - 0.3 g (1 pinch)
- Almond paste - 30 g (2 tbsp)
- Pumpkin puree - 50 g
- Salt and black pepper - 0.3 g (1 pinch)
How to make:
- Blend pumpkin puree with almond paste, lemon juice, cinnamon, and vanilla in a blender until smooth. Spread the resulting mixture on toast, top with chopped tofu cut in strips and a date
- For quinoa: boil quinoa, add salt, chopped greens, and edamame beans
