Marukan Beet Hummus Toasts with Crumbled Tofu

INSTRUCTIONS

Pickled Red Onions:

Thinly slice the onion and place in a jar. Combine the vinegar, sugar, and salt, stirring to dissolve the sugar and salt. Pour the mixture over the onions, cover and let sit at room temperature while preparing the rest of the ingredients or refrigerate for up to one week.

Marinated Tofu Crumbles:

Pat and press the tofu with paper towels to release as much liquid as possible. Crumble the tofu into a glass dish with a cover. 

Combine the rest of the marinade ingredients together and pour over the tofu, mix gently, and let sit for 30 minutes. Can be made ahead and stored in the refrigerator.

Beet Hummus:

In a food processor, combine beets, chickpeas, minced garlic, tahini, Marukan Genuine Brewed Rice Vinegar, and olive oil. Blend until smooth, scraping down the sides as needed. Season with salt and pepper to taste. Adjust the consistency with a bit the liquid from the chickpeas if needed.

Spiced Chickpeas:

Place chickpeas in a dry skillet over medium-high heat, sprinkle with zaatar, and heat for a minute or two. Let cool.

Spread a generous layer of beet hummus onto each toasted bread slice. Top with spiced chickpeas. Drain the crumbled tofu and sprinkle evenly over the hummus layer. Top with a handful of fresh microgreens and pickled red onions. Crack some black pepper on top, sprinkle on pumpkin seeds, and serve.