When you’re leveling up your quick breakfast game, avocado toast is usually at the top of people’s list. It’s fast, easy, and can be tailored to what else you have in your fridge.
However, like all things, avocado toast can get old and you want to switch things up.
While this edamame toast spread still has avocado in it, it’s enough of a difference with the additions that it feels different and that makes all the change that you need for your brain to feel like you’re switching it up!
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Why You’ll Love This Recipe
- Restaurant Quality – With all the fresh and dried spices, you’ll be shocked at how much this tastes like it’s out of a top tiered restaurant
- Easy – This dish is made in under 30 minutes and yet you don’t sacrifice any flavor. It’s quick to make!
- Meal Prep – This dish tastes even better the next day, making it perfect for meal prep! We just don’t recommend putting on toast until you are ready to eat
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🥘Recipe Ingredients
Gather your ingredients!
Edamame
Edamame is not only high in protein, but it’s fairly neutral in taste, especially when combining with the other sauce ingredients that we are putting in this spread.
Substitute: You could also use white beans like navy or great northern in place of the edamame.
Avocado
You want to use a ripe avocado for this dish.
Fresh Ingredients
You’ll need fresh limes, ginger, and garlic for this recipe as well. While you could use ground ginger and garlic it doesn’t give the same freshness that you really want for this recipe.
Substitute: Limes could be substituted with lemons.
Other Sauce Ingredients
We’re also using peanut butter, low sodium soy sauce, rice vinegar, maple syrup, sriracha, and toasted sesame oil for this.
Substitutes: Any nut butter or sunbutter will work in place of the peanut butter. For the soy sauce you can use tamari, coconut aminos, liquid aminos or a no soy soy sauce.
See my recipe card below for a complete list of the ingredients with measurements.
More Recipes with Edamame to Consider:
🥳 Get the Full Recipe
Spicy Edamame Toast Spread
Ingredients
For the toast
- 12 ounces frozen shelled edamame, thawed (340g)
- ¼ cup creamy natural peanut butter (64g)
- ½ large avocado, ripe
- 2 cloves garlic minced
- 2-5 tablespoons cold water, as needed
- 2 tablespoons rice vinegar
- 1 tablespoon fresh lime juice
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon grated fresh ginger
- 2 teaspoons maple syrup
- 1-2 teaspoons sriracha, more or less to taste
- 1 teaspoon toasted sesame oil
For Serving
- Toasted sourdough or multigrain bread
- Thin ribbons of carrots
- Sliced baby cucumber
- Chopped roasted peanuts
- Fresh cilantro
- Sesame seeds
- Lime wedges
Instructions
- Add 12 ounces thawed shelled edamame, ¼ cup peanut butter, ½ avocado, 2 cloves garlic, 2 tablespoon each water and rice vinegar, 1 tablespoon each lime juice, low-sodium soy sauce, and grated fresh ginger, 2 teaspoon maple syrup, 1 teaspoon each sriracha and toasted sesame oil.
- Blend until smooth and creamy, adding more water a little at a time until it reaches a thick, spreadable consistency. Taste and adjust as needed with more lime juice for brightness, tamari for savoriness, or sriracha for extra heat.
- Spread onto toasted bread and top with carrot ribbons, cucumber, chopped peanuts, cilantro, sesame seeds, and a squeeze of fresh lime.
Notes
Video
Nutrition
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Recipe FAQs:
Any nut butter or sunbutter will work in place of the peanut butter. For the soy sauce you can use tamari, coconut aminos, liquid aminos or a no soy soy sauce. Edamame can be replaced with more avocado or white beans. You will also want to use a gluten-free bread or use the spread on something like cucumber slices, in rice bowls, or more.
We really think this dish is best served fresh. We have not tested freezing it.
Yes, this dish is good for 2-3 days after it’s made. Store in a tightly sealed container in the fridge when not using. Don’t spread on toast until ready to eat.
Yes! Use vegetable stock in the two places it calls for.
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