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Miso Avocado Toast Recipe

Miso Avocado Toast

Savory, umami-rich avocado toast enhanced with miso butter, a bright pourable glaze, and optional protein. Crispy, creamy, and layered with textures and flavors, this breakfast or lunch hits the perfect balance of taste, nutrition, and speed.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 Slices
Course: Breakfast, Brunch
Cuisine: fusion, Vegan-Friendly
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 2 –4 slices sturdy sourdough or multigrain bread
  • 1 ripe avocado
  • 1 –2 tablespoons white or red miso paste
  • 1 tablespoon vegan butter or olive oil
  • 1 –2 teaspoons lemon juice
  • 1 handful fresh spinach
  • 1 –2 tablespoons hummus optional for creaminess
  • Pinch gochugaru or a drizzle of sriracha for heat optional
  • Toasted sesame or pumpkin seeds for crunch
  • Salt and black pepper to taste
  • Optional: cooked chickpeas or a runny egg for protein
  • Optional: sliced tomatoes sprouts, or pickled onions for garnish

Method
 

  1. Mash avocado with lemon juice in a small bowl; season lightly with salt.
  2. Stir miso paste into softened vegan butter until smooth; spread on bread edges.
  3. Preheat a skillet over medium heat and lightly toast bread slices 2 minutes per side until golden and crispy.
  4. Quickly sauté spinach with a splash of lemon juice for 1–2 minutes until bright and wilted.
  5. Prepare a pourable miso glaze by whisking remaining miso paste with lemon juice and a dash of water until pourable but not too thin.
  6. Layer hummus (if using) on the toasted bread, followed by sautéed spinach and mashed or sliced avocado.
  7. Drizzle miso sauce over the top.
  8. Sprinkle toasted seeds and optional gochugaru or sriracha for added crunch and heat.
  9. Top with optional protein like chickpeas or a runny egg, plus fresh garnishes if desired.
  10. Serve immediately to maintain crispy edges and fresh textures.

Notes

Use thicker bread slices to avoid soggy toast under wet toppings. Adjust miso sauce for sweetness or acidity by adding a tiny squeeze of lemon or water. For meal prep, mash avocado with chickpeas and lemon; store chilled for 1–2 days. Keep miso butter and drizzle in jars in the fridge for quick assembly. Gluten-free swap: use a sturdy GF loaf. Dairy-free: vegan butter or olive oil works for browning and flavor.