A simple and flavorful plant-based breakfast idea. Whole grain bread + thinly sliced sweet cherry tomatoes + a little vegan mayo and seasonings = a wholesome breakfast in less than 10 minutes. Who doesn't love toast?
Breakfast is either quick and simple or an elaborate affair, am I right? This tomato toast falls into the quick and simple side of things.
Tired of oatmeal or avocado toast and looking for something just as quick? This is a bright and flavorful plant-based breakfast option I'm sure you'll love.
This recipe is really simple, so use the best ingredients you have. Really good tasting, chewy multigrain bread and sweet, beautiful tomatoes will make all the difference.
- 2 slices of whole grain bread
- 10 cherry tomatoes
- vegan, plant-based mayo (we like homemade or veganaise)
- Kirkland no salt 21-seasoning (or other favorite seasoning)
- salt and pepper
First, you'll want to start with some really good whole grain bread. I like Dave's Killer Bread - the one in the green package.
It keeps really well in the freezer, so I keep a few loaves in there and just pull out a couple slices as I need them. Pop them in the toaster until the bread is well toasted.
We don't want lightly toasted here, because then the toast will get soggy after you add the mayo and tomatoes. So, make sure the bread gets nice and evenly toasted.
While your bread is toasting, rinse off your cherry tomatoes and dry them. Then, using a serrated knife, slice each tomato into 3 or 4 thin slices.
My Amish tomato knife makes quick work of them. We bought this knife in Kentucky at an Amish store, but you can, surprisingly, also find them on Amazon.
Once your toast is ready, spread a thin layer of vegan mayo (whichever brand or recipe you like) on each piece of toast.
Then, lightly sprinkle the mayo with Kirkland's no salt 21-seasoning from Costco. If you don't have that seasoning, you could also use Mrs. Dash or just use ground black pepper.
Now it's time for your little tomatoes! Spread your little tomato slices onto your toast in little rows, overlapping each other, so they stay in place.
Once you've covered each piece of toast, then sprinkle with fine pink Himalayan salt (or fine sea salt) and freshly ground black pepper.
Now, take a giant bite and enjoy your tomato toast! So fresh and delicious. Yummmm, tastes like summer.
If you want to use big tomatoes for your toast, you certainly can. You'll want to remove the core first. Then, try to slice the tomatoes as thinly as possible.
🗺 Around the world
You'll find versions of open-faced sandwiches, even tomato toast in many countries, the most notable being Spain and Italy.
In Spain, tomato toast is a common breakfast, using crushed tomatoes on sliced, toasted baguette-style bread, with a sprinkle of olive oil and salt.
The food we enjoyed there was just one of 10 Reasons to Visit Southern Spain I wrote about in a recent post.
In Italy, bruschetta is a delicious appetizer of toasted or grilled bread slices, olive oil and a topping of chopped tomatoes, basil and garlic.
In these climates with plenty of sunshine to grow ripe, sweet, juicy tomatoes, it's no wonder that the simple meal of toasted bread and fresh tomatoes would have been enjoyed for generations.
🥣 More plant-based breakfast ideas
If you like this recipe, you may also like these other plant-based breakfast recipes and ideas:
- Breakfast Tacos with Spinach, Sweet Potato and Spicy Charro Beans
- Hash Brown Breakfast Bowl with Spinach, Corn and Tomato
- Breakfast Couscous Bowl with Banana and Strawberries
- Breakfast Couscous Bowl with Oranges
- 3 Ingredient Banana Oatmeal Breakfast Cookies
- Simple Maple Oatmeal with Bananas
- 10 Ways to Spice up your Oatmeal
Love this recipe? Please rate it ⭐️⭐️⭐️⭐️⭐️ down below. ⬇️ And, if you make it, please tag me @veryveganish on Instagram in your posted photos! I would love to see your creations. 😄
- 2 slices of good whole grain bread (I like Dave's Killer Bread)
- 10 cherry tomatoes
- 2 tbsp vegan mayo of your choice
- 1/2 tsp Organic Kirkland No-Salt Seasoning (see Notes for alternatives)
- fine pink Himalayan salt and freshly ground black pepper, to taste
- Toast bread for 3-5 minutes in a toaster, until it is nicely browned and crisp. If it is only lightly toasted, it will not hold up to the moisture of the tomatoes.
- While your bread is toasting, rinse your tomatoes and dry them. Then, thinly slice each cherry tomato into 3-4 pieces with a sharp serrated knife. I use an Amish tomato knife and it is amazing.
- Once your toast is ready, put it on a plate. Then, spread a thin layer of vegan mayo on each piece. Lightly sprinkle the Kirkland no salt 21-seasoning on the mayo.
- Arrange your cut tomatoes onto each piece of toast in little rows, overlapping each piece to help it stay in place. Lightly season the top of your tomatoes with fine pink Himalayan salt and freshly ground black pepper.
Good Alternatives to the Organic Kirkland No-Salt Seasoning would be Mrs. Dash no salt seasoning. You can also omit the seasoning and just add extra black pepper.
Nutrition Information:Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 341Total Fat: 16gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 0mgSodium: 98mgCarbohydrates: 41gFiber: 8gSugar: 9gProtein: 10g
Nutritional calculations are done using online tools, such as recipe widget Create. Even though we have tried to provide accurate nutritional information, these figures should be considered estimates.