This Garlic Ginger Edamame Avocado Toast comes together in just a few minutes and makes for a great protein packed vegan breakfast!
If you love avocado toast, you are going to love this Garlic Ginger Edamame Avocado Toast! It’s packed with so much flavor and the edamame adds some protein that will keep you feeling full all morning!
I have been loving edamame cooked in some oil with garlic, ginger and chili crunch lately. It has such great flavor and I usually eat it along side a bowl of rice. This morning the idea of edamame avocado toast popped into my head and it turned out even better than I had imagined!
Edamame Avocado Toast Recipe Ingredients
- Edamame – I usually buy a couple bags of frozen, shelled edamame when I’m at Trader Joe’s. I rinse them under some warm water for a minute and then add them right into the pan. You want to make sure to get the shelled edamame and not the kind that is still in the pods.
- Toasted Sesame Oil – I used toasted sesame oil for cooking the edamame in because it adds tons of flavor. You could also use regular olive oil or another oil of choice.
- Garlic and Ginger – I used fresh garlic and ginger and they smell so good when cooking in the sesame oil! If you don’t have fresh, you can either omit the garlic and ginger or use a little bit of garlic and ginger powder.
- Tamari – Tamari or soy sauce will work. Tamari adds a nice salty flavor that goes well with all the other Asian flavors in this recipe.
- Chili Crunch – These days you can usually find a jar of chili crunch oil at most grocery stores, in the Asian section. I still use the one from Trader Joe’s, but I’ve heard that the more authentic brands are much better tasting. If you can’t find chili crunch, you could instead use a chili paste.
- Maple Syrup – I like to add a little bit of pure maple syrup for some sweetness. You can leave it out if you don’t want any extra sugar.
- Avocado – You just need about one large, or two small, avocados for this recipe. You could also use a store-bought guacamole or avocado mash.
- Bread – You can use any kind of bread you like for this recipe! I just used an organic white sandwich bread that we happened to have in the refrigerator.
- Optional Garnishes – Cilantro, toasted sesame seeds, extra chili crunch, sea salt
How To Make Garlic Ginger Edamame Avocado Toast
- Start by preparing your edamame. Heat a large skillet over medium heat and add the sesame oil, garlic and ginger. Cooking until garlic and ginger are fragrant and just starting to brown, 1-2 minutes. Make sure to stir the garlic and ginger frequently to make sure it doesn’t burn.
- Next, add in the edamame, tamari, chili crunch and maple syrup. Mix everything together well and let cook until edamame is starting to brown and has absorbed all the cooking liquid.
- Add your avocado to a small bowl with a squeeze of lime juice and a pinch of salt (optional). Use a fork to mash the avocado to desired consistency.
- Toast your bread and then spread a layer of avocado mash down. Carefully add a couple of spoonfuls of the edamame and then top with sea salt, extra chili crunch, fresh cilantro and toasted sesame seeds. Enjoy!
Avocado Toast Frequently Asked Questions
- Is this recipe vegan? Yes!
- Is this avocado toast gluten free? It will be if you use gluten free bread and a gluten free tamari or soy sauce.
- Can the avocado be kept in slices instead of mashed? Yes, you can add the avocado anyway you would like. I prefer to mash mine for this avocado toast recipe because the edamame sticks to the toast better that way.
- How can I make this ahead of time? The best way to prepare this recipe ahead of time is to make the edamame and then just spoon it over your avocado toast each morning.
Have a question I didn’t answer? Ask me in the comment section below and I will get back to you ASAP!
Looking For More Vegan Breakfast Recipes?
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Garlic Ginger Edamame Avocado Toast
- Total Time: 20 minutes
- Yield: 4-6 1x
- Diet: Vegan
Description
This Garlic Ginger Edamame Avocado Toast is packed with protein and the perfect way to get your day started!
Ingredients
Scale
- 12 oz shelled edamame, thawed
- 2 teaspoons toasted sesame oil
- 1–2 cloves garlic, minced
- 1/2 teaspoon freshly grated ginger
- 1 tablespoon tamari, or soy sauce
- 1 teaspoon pure maple syrup
- 1 tablespoon chili crunch or chili crisp
- 1–2 ripe avocados
- 4–6 slices bread, whatever kind you like
- Optional garnishes: fresh cilantro, toasted sesame seeds, pinch flaky salt, extra chili crunch
Instructions
- Start by preparing your edamame. Heat a large skillet over medium heat and add the sesame oil, garlic and ginger. Cook until garlic and ginger are fragrant and just starting to brown, 1-2 minutes. Make sure to stir the garlic and ginger frequently to make sure it doesn’t burn.
- Next, add in the edamame, tamari, chili crunch and maple syrup. Mix everything together well and let cook until edamame is starting to brown and has absorbed all the cooking liquid. I like to spread the edamame in a single layer and then turn the heat up a bit so the edamame can really get browned.
- Add your avocado to a small bowl with a squeeze of lime juice and a pinch of salt (optional). Use a fork to mash the avocado to desired consistency.
- Toast your bread and then spread a layer of avocado mash down. Carefully add a couple of spoonfuls of the edamame and then top with sea salt, extra chili crunch, fresh cilantro and toasted sesame seeds. Enjoy!
Notes
To make ahead of time: prepare the edamame and store in an airtight container in the refrigerator and add to your avocado toast each morning. Edamame can be cold or re-heated on the stove or microwave.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Breakfast, Vegan
- Method: Stove Top
- Cuisine: Asian Inspired
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