Toast with tofu and cashew nut spread

INGREDIENTS

• Rice crackerbreads from Soria Natural
• Cashew nuts
• Natural tofu from Soria Natural
• Avocado
• 1 garlic clove
• 1 tsp of black pepper
• ½ tsp of garlic powder
• ½ tsp of parsley
• 1 tsp of oregano
• 1 tsp of basil
• Curry and turmeric powder
• Lemon
• Pink Himalayan salt from Soria Natural
• Acigrás Superomega Oil
• Virgin olive oil

DIRECTIONS

For the cream:

Soak the cashew nuts 4 hours before.

In a bowl, mix the cashew nuts with the garlic clove, a teaspoon of black pepper, half a teaspoon of garlic powder, half a teaspoon of parsley, a teaspoon of oregano, another one of basil, a large squeeze of lemon, a little Acigrás (oil blend), and add salt to taste. Blend everything until you get a homogeneous texture. Add water gradually to get the cream texture you want.

For the tofu:

Oil a frying pan with olive oil, and toast the sliced tofu on both sides. Add curry and turmeric.

When serving:

Spread the cashew nut cream on the toasts, place the tofu above and some avocado slices on top, and add more tofu above them.