Gochujang Glazed Carrots and Whipped Miso & Sesame Tofu Toast

Serves: 4 Prep: 10_mins Cook: 45-50_mins
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Spice up your toast game with this bold, Korean-inspired creation. Sweet, caramelised carrots are glazed with spicy gochujang, sesame oil, soy sauce, and a touch of agave, then roasted until tender and bursting with umami. Silky whipped tofu, blended with miso and sesame, provides a creamy, savoury base, piped atop hearty toasted sourdough rye bread. Topped with kimchi, sesame seeds, and scallions, each bite is a harmony of heat, sweetness, and tang. Vibrant, nourishing, and irresistibly textured, this toast transforms everyday ingredients into an elevated, flavour-packed meal.

Ingredients

Biona Rye Bread

For Gochujang Glazed Carrots:

500g carrots, peeled and split in half lengthwise if very large

1 tbsp vegetable oil

1 tbsp Biona Sesame Oil 

1 tbsp Biona Soy Sauce 

1 tbsp gochujang (Korean chilli paste)

1 tbsp Biona Light Agave 

1 tbsp Biona White Wine Vinegar 

1 tbsp water

For Whipped Miso & Sesame Tofu:

1 tbsp white miso

2 tbsp sesame oil

400g firm tofu, drained

30 ml Biona Lemon Juice 

For garnish:

1 tbsp kimchi

Sesame seeds and chopped scallions

Method

1. Preheat the oven to 180°C. Place the carrots in a single layer on a rimmed baking sheet.

 

2. In a small bowl whisk together the oils, soy sauce, gochujang, agave, vinegar, and water.


3. Pour this mixture all over the carrots, tossing with your hands to evenly coat.

 

4. Cover the baking sheet tightly with two layers of foil and roast for 20 minutes. Remove foil and roast for an additional 25-30 minutes, turning the carrots halfway through cooking, or until they are tender in the middle and brown and caramelized at the edges.

 

5. For the whipped tofu, add the tofu to the bowl of a food processor along with the lemon juice, miso, and sesame oil. 

 

6. Toast the rye bread. Spoon the whipped tofu into a piping bag and pipe across the bread in a zigzag motion.

 

7. Top with the carrots, add some kimchi and garnish with chopped scallions and sesame seeds.

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