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Chilli Cheese Toast with Crispy Lime Tempeh Recipe

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4 from 45 reviews

This vibrant Chilli Cheese Toast with Crispy Lime Tempeh is a perfect snack blending creamy, cheesy vegan tofu spread with spicy green chilies, fresh herbs, and a crunchy, zesty tempeh topping. The toasts are lightly toasted then broiled or air-fried for a melty finish, offering a delicious combination of creamy, spicy, and crispy textures that are ideal for any snack time or light meal.

  • 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)

Toast Assembly

  • 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. Prepare chilli cheese mixture: Crumble the pressed tofu into a bowl and break it down with a fork until no large chunks remain. If using miso, mix 1 to 2 teaspoons into the non-dairy yogurt before adding it in. Add the vegan cheese shreds, nutritional yeast, salt, black pepper, chopped green chillies, red bell pepper, onion, cilantro, greens, hemp seeds, red pepper flakes, chaat masala, non-dairy yogurt, oregano, and lime juice. Mix thoroughly to distribute all ingredients evenly and press so the cheese integrates well.
  2. Adjust seasoning & texture: If the mixture feels too dry, add extra non-dairy yogurt or a squeeze of lime juice. Taste and adjust for cheesiness by adding more nutritional yeast if desired. Slice an additional green chilli for topping and set the mixture aside. This can be refrigerated for up to 3 days.
  3. Toast the bread: Lightly toast the sourdough slices just enough to add a bit of crispness without deep browning to prevent sogginess when topped.
  4. Assemble toasts: Spread a generous layer of the chilli cheese mixture on each slice — thicker for a more filling snack, thinner for lighter bites. Sprinkle extra vegan cheese on top, followed by the thinly sliced green chilli and drizzle with a few drops of oil.
  5. Broil the toasts: Preheat oven to 450°F (232°C), then switch to low broil (usually 500-525°F / 260-275°C). Arrange toasts directly on a clean baking sheet (no parchment). Broil for about 2 minutes; check and continue for 1-2 more minutes until cheese is melted, golden, and edges of toast are lightly browned. Remove from oven.
  6. Optional air-fry method: Alternatively, air fry the assembled toasts at 370°F (190°C) for 6-8 minutes until cheese melts and toasts crisp up.
  7. Make crispy lime tempeh: Heat 2 teaspoons oil in a small skillet over medium heat. Reduce heat to medium-low and add garlic slices; cook stirring frequently until garlic is golden and crispy (~2 minutes). Remove and set aside.
  8. Cook tempeh: In the same skillet, increase heat to medium and add tempeh. Cook, stirring every minute, until golden brown (about 4-6 minutes depending on stove and pan).
  9. Finish tempeh: Add the crispy garlic back to the skillet, mix well, turn off heat, then immediately stir in salt, Kashmiri chili powder, and lime zest. Toss well and transfer tempeh to a bowl to prevent further cooking and preserve bright lime flavor.
  10. Serve: Top each chilli cheese toast with a generous spoonful of the crispy lime tempeh and garlic mixture. Serve immediately for best flavor and texture.

Notes

  • Pressing the tofu well helps achieve a better texture and prevents excess moisture in the chilli cheese mixture.
  • You can customize the heat by adjusting the amount and type of green chillies used.
  • For a grilled cheese version, assemble toasts and cook in a skillet over medium heat until the cheese is melted and bread is golden and crispy on both sides.
  • The chilli cheese mixture can be refrigerated for up to 3 days, making it great for meal prep.
  • Do not use parchment paper under the broiler as it may burn; use a clean baking sheet instead.
  • Garlic can burn quickly, so watch closely when cooking to golden crisp.
  • The combination of Kashmiri chili powder and lime zest adds a unique smoky and tangy flavor to the tempeh.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Snacks
  • Method: Broiling
  • Cuisine: Fusion
  • Diet: Vegan

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