Tofu Beet Toast

This vegan tofu beet toast is a creamy, colorful alternative to avocado toast—easy, protein-rich, and perfect for breakfast.

There’s something sacred about the early hours—before the little ones are tumbling down the hallway, before emails start chiming in, before the day decides what it’s going to be. The kitchen is quiet. The light outside is tinged with that soft, pink-hued glow that only exists right at sunrise, like the world is holding its breath.

That’s usually when I reach for this tofu beet toast. Creamy, vibrant, and quietly nourishing, it’s become my go-to for quick, grounding breakfasts. A vegan favorite in our home, and my personal alternative to avocado toast, especially when I want something that feels familiar but carries just a bit more color, a little more joy.

It’s packed with plant-based protein, easy to make ahead, and just as comforting piled high on a slice of crusty sourdough as it is piped in neat little swirls onto crackers. And yes, I’ve been on a bit of a pink streak lately, but can you blame me? The color really does make everything taste a little brighter.

This recipe started with a craving for something light but steady, something that would ease me into the day. I had a pack of pre-cooked beets, a block of tofu, and just enough quiet before the kids began their second breakfast rounds. Into the blender they went, along with garlic, lemon juice, and a glug of olive oil.

What came out was smooth, silky, and the kind of rosy hue that makes you smile before you even take a bite. The kids dubbed it “pink toast” on first sight. My husband stole a taste from my plate, then quietly made his own. And just like that, it became a part of our morning rhythm.

The Beet Goes On

I used to make Beet Hummus and beetroot risotto all the time in our first apartment, back when I was figuring out how to use tahini for more than just salad dressing. But they share the same roots: simple ingredients, brought to life with a bit of care and a love for color.

And then there’s the Beet, Avocado and Feta Wraps, which I first made for a picnic that turned into a family favorite. Beets, again, were the star (paired with salty cheese and buttery avocado).

But beyond flavor and color, beets carry quiet strength. They’ve been shown to help lower blood pressure, support brain and liver health, and even aid digestion. Their natural sweetness makes them beloved by kids, and their nutrient-dense richness makes them essential for me.

When my children ask what this pink spread “does,” I tell them: it helps your heart, it helps your brain, and it keeps things moving. That last part usually gets a giggle.

Whether you’re looking for a vegan breakfast idea, a beet-based spread for your next mezze board, or just something new to brighten your plate, this Tofu Beet Toast brings beauty and nourishment together. One quiet morning at a time.

Ingredients

• Cooked Beets – These are the base of the recipe, and where that gorgeous pink color comes from. I usually keep a pack of pre-cooked beets in the fridge for moments like this. They save time and mess, and they blend like a dream. If you're using raw beets, roast or steam them until tender before blending.
• Extra Firm Tofu– The secret to that mousse-like texture. Extra-firm holds its structure while blending into something creamy and light. It’s also packed with plant-based protein, making this a breakfast that sticks with you. I usually give it a quick pat with a towel to absorb any excess moisture before using.
• Lemon Juice – Brightens the spread and cuts through the earthiness of the beets. It also helps the color stay vibrant. I always use fresh here, it adds a clean citrusy note that bottled just doesn’t capture.

See the recipe card for full list and exact quantities.

How to Make this Vegan Tofu Beet Toast Recipe

This vibrant toast comes together in just a few steps, but it brings a little joy to every bite. Whether you're serving it for breakfast, lunch, or a quick snack, the process is simple and satisfying. Here's how to make this recipe:

Blend the Spread

In a blender or food processor, combine the cooked beets, extra-firm tofu, lemon juice, garlic cloves, olive oil, salt, and black pepper. Blend until completely smooth and creamy. Scrape down the sides as needed to make sure everything is fully incorporated. The result should be silky, spreadable, and that perfect shade of pink.

Toast the Bread

While the spread blends, toast your bread of choice. Whether it’s a slice of crusty sourdough, a seeded cracker, or something gluten-free and hearty, make sure it’s crisp enough to hold up to the mousse.

Assemble

Spread the beet-tofu mixture generously over the toasted bread. For a prettier presentation, or if you’re serving to guests, you can use a piping bag to swirl the mixture on in soft peaks, it’s not necessary, but it’s fun.

Garnish

Top with toasted pine nuts and fresh dill if you have them. I like to add a final crack of black pepper or a drizzle of olive oil for brightness. Serve immediately while the toast is still warm and the spread is cool and creamy.

Storage

Once you've blended your tofu beet spread, transfer any leftovers into an airtight container and tuck it into the fridge. It will keep well for up to 3 days, though I find the flavor deepens slightly after the first day, especially the garlic and lemon.

The texture may firm up a bit in the cold, but a quick stir brings it right back to life. I often make a batch at the start of the week and pull it out on busy mornings when I don’t have the brainpower for breakfast decisions. A slice of toast, a swipe of pink, and a sprinkle of dill, and the moment feels a little calmer.

Just be sure to store your toast and spread separately. Assembled toast doesn’t keep well, but the mousse keeps beautifully on its own.

Top Tips

What to Serve With Tofu Beet Toast

This Tofu Beet Toast makes a lovely centerpiece for a soft, easy breakfast, or a light lunch when you want something nourishing but unfussy. I often serve it on a quiet morning with a warm drink and something sweet on the side, especially when the day feels like it’s asking to be slow.

When we’re leaning into cozy, I love pairing it with my Blueberry Sourdough Pancakes, the tart-sweet berries and hearty texture play beautifully off the earthy smoothness of the beet spread. It’s a pink-and-purple kind of breakfast, which the kids think is magic.

For something lighter, try it with a side of Pickled Beet and Cucumber Salad. The crispness and vinegar punch contrast the mousse’s creaminess, making each bite feel fresh again.

And when I want a full pink moment (because why not?), I serve it with a steaming mug of Beetroot Cardamom Rose Latte. It’s floral, warm, and just the right kind of strange-beautiful.

You could also add a sweet note with Gluten-Free Carrot Cake Pancakes,especially if you’re hosting brunch. The balance of earthy, creamy, and spiced feels like a little celebration, even on an ordinary weekday.

Recipe