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Chilli Cheese Toast with Crispy Lime Tempeh Recipe

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4.2 from 27 reviews

This vibrant Chilli Cheese Toast with Crispy Lime Tempeh is a flavorful vegan appetizer that combines a spicy, cheesy tofu spread with tangy, crispy lime-infused tempeh. Perfect as a snack or light meal, it features layers of vegan cheese, fresh green chillies, bell peppers, and aromatic spices toasted to golden perfection and topped with garlicky tempeh for a satisfying crunch and zest.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

Chilli Cheese Mixture

  • 7 ounces extra firm tofu (pressed for 15 minutes)
  • 1 cup vegan cheese shreds (such as mozzarella or a mix of mozzarella and cheddar)
  • 1 tablespoon nutritional yeast (or more, to taste)
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 green chillies (finely chopped, such as serrano or Indian green chillies)
  • 1/4 cup finely chopped red bell pepper
  • 1/4 cup finely chopped red onion (or more, to taste)
  • 1/2 cup loosely packed chopped cilantro
  • 1/4 to 1/2 cup chopped greens (such as spinach or baby kale, or 1/4 cup frozen spinach)
  • 2 tablespoons hemp seeds (or more, to taste)
  • 1/4 teaspoon red pepper flakes (optional, or more, to taste)
  • 1/2 teaspoon chaat masala blend (or use lime zest or 1/8 teaspoon kala namak)
  • 1/2 cup non-dairy yogurt (cashew cream, or blended silken tofu)
  • 1 teaspoon dried oregano (optional)
  • Lime juice (as needed)

For Assembling the Toast

  • 1/2 cup vegan cheese shreds
  • 1 green chilli (thinly sliced)
  • 2 teaspoons oil
  • 7 to 8 slices sourdough (or other sturdy bread, such as multigrain bakery bread)

Crispy Lime Tempeh

  • 4 ounces tempeh (grated, crumbled, or finely chopped)
  • 2 teaspoons oil
  • 3 cloves garlic (thinly sliced)
  • 1/2 teaspoon salt
  • 1/2 teaspoon Kashmiri chili powder
  • Zest of 1/2 lime

Instructions

  1. Make the chilli cheese mixture. Crumble the pressed tofu into a bowl, breaking down any large chunks with a fork until the texture is crumbly and consistent. If using miso, stir in 1 to 2 teaspoons into the non-dairy yogurt before adding. Add the vegan cheese shreds, nutritional yeast, salt, pepper, chopped green chillies, red bell pepper, red onion, cilantro, chopped greens, hemp seeds, red pepper flakes, chaat masala, non-dairy yogurt, dried oregano, and lime juice as needed. Mix everything thoroughly so the cheese is evenly incorporated throughout the tofu.
  2. Adjust the mixture’s consistency and seasoning. If the mixture feels dry, add a bit more non-dairy yogurt or a splash of lime juice. Taste the mixture and adjust seasoning by adding more salt, pepper, or nutritional yeast for cheesiness. Set aside and slice an additional green chilli for topping. This mixture can be refrigerated for up to three days.
  3. Prepare the toasts for assembly. Lightly toast the sourdough bread slices until just crisp but not deeply browned to prevent sogginess from the toppings.
  4. Assemble the toast. Spread a generous layer of the chilli cheese mixture on each bread slice, thicker for a meal portion or thinner as a snack. Sprinkle more vegan cheese over the top, then arrange sliced green chillies evenly and drizzle a few drops of oil over the chillies.
  5. Broil the toast. Preheat the oven to 450°F (232°C). Once hot, switch the oven to low broil (about 500° to 525°F or 260° to 275°C). Place the assembled toasts directly on a clean baking sheet (avoid parchment paper to prevent burning). Broil the toasts for about 2 minutes, then check. Continue broiling for 1 to 2 more minutes if needed until the cheese is melted, bubbly, and the edges of the toast are golden and lightly browned. Remove from the oven.
  6. Alternate air frying option. Alternatively, air fry the assembled toasts at 370°F (190°C) for 6-8 minutes until the cheese melts and toasts are crispy.
  7. Prepare the crispy lime tempeh. Heat a small skillet over medium heat and add 2 teaspoons of oil. Once hot, reduce heat to medium-low and add the thinly sliced garlic. Cook, stirring frequently, until the garlic becomes crispy and golden, about 2 minutes. Remove the garlic and set aside.
  8. Cook the tempeh. In the same skillet, increase heat to medium and add the grated or crumbled tempeh. Cook for 4 to 6 minutes, stirring every minute until golden brown.
  9. Finish tempeh seasoning. Return the crispy garlic to the skillet with the tempeh. Turn off the heat and immediately add salt, lime zest, and Kashmiri chili powder. Toss well to coat the tempeh with the fresh flavors. Transfer tempeh to a bowl to stop further cooking.
  10. Serve. Top each chilli cheese toast with a generous spoonful of the crispy lime tempeh and garlic mixture. Serve immediately for the best texture and flavor.

Notes

  • For a grilled cheese version, grill the assembled toasts in a sandwich press or skillet instead of broiling or air frying.
  • Press tofu well to remove excess moisture for better texture in the cheese mixture.
  • Add more nutritional yeast for a stronger cheesy flavor as desired.
  • Adjust the amount of green chillies and red pepper flakes to control heat level.
  • Use sturdy bread like sourdough to prevent sogginess and maintain crispness.
  • This recipe is vegan and can be made gluten-free by selecting gluten-free bread.
  • Store the chilli cheese mixture refrigerated for up to three days if making ahead.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Appetizers & Snacks
  • Method: Broiling
  • Cuisine: Vegan
  • Diet: Vegan

Find it online: https://allyumcooks.com/chilli-cheese-toast-with-crispy-lime-tempeh-recipe-2/