Smashed Edamame Toast
Crunchy toasted bread topped with a creamy, chunky layer of smashed edamame brightened with lemon and fresh herbs. A quick, protein-packed snack or light meal that comes together in 15 minutes.
For 4 servings
- boil · ~5 min
Boil the edamame.
Bring a saucepan of water to a boil. Add the frozen edamame and cook until tender and bright green, about 4 to 5 minutes. Drain well in a colander and set aside to cool slightly.
- mix · ~2 min
Smash and mix the edamame base.
In a medium bowl, combine the drained edamame, olive oil, lemon juice, minced garlic, salt, black pepper, and red pepper flakes. Use a fork to smash the edamame until chunky and well blended, leaving some whole beans for texture.
TIPDon't over-mash — a chunky texture gives the toast more satisfying bite. - mix · ~1 min
Fold in the herbs.
Add the chopped mint and basil to the smashed edamame mixture. Stir gently to combine, keeping the herbs fresh and bright.
- prep · ~3 min
Toast the bread.
Toast the slices of sourdough bread until golden and crisp on both sides.
TIPRub each toasted slice lightly with a cut garlic clove for an extra layer of flavor. - assemble · ~1 min
Assemble the toasts.
Divide the smashed edamame mixture evenly among the toasted bread slices, spreading it thickly from edge to edge. Top each toast with thinly sliced radish rounds.
- garnish · ~1 min
Finish and serve.
Drizzle a tiny bit of olive oil over the top and add a final crack of black pepper. Serve immediately while the toast is still warm and crisp.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Drain the edamame very well before smashing to avoid a watery topping.
- 2Leave about one-quarter of the beans whole for pleasant pops of texture.
- 3Rub the hot toast with a cut garlic clove before adding the topping for extra savoriness.
- 4Pat radish slices dry with a paper towel so they stay crisp on top.
- 5Make the edamame mixture up to 2 hours ahead; stir in herbs just before serving.
- 6For a warmer toast, spread the topping immediately while the bread is still hot.
Adapt it for your goals.
High-Protein
Add 1/2 cup of crumbled firm tofu or cooked quinoa to the smashed edamame for an extra protein punch that keeps you full longer.
SpicySpicy
Increase the red pepper flakes to 1/2 teaspoon and add a small minced jalapeño for a fiery kick that pairs well with the cool herbs.
VeganVegan
This recipe is already vegan; simply ensure your sourdough bread is free of honey or milk if you’re strict about it.
Gluten FreeGluten-Free
Swap the sourdough for two thick slices of your favorite gluten-free bread or a sturdy gluten-free cracker.
Herb SwapHerb Swap
Replace the mint and basil with equal amounts of fresh cilantro and dill for a more savory, bright Mediterranean twist.
Why this is on our healthy list.
High in Plant Protein
Edamame provides a complete plant protein, making this toast a satisfying meat-free meal or snack.
Rich in Fiber
Both edamame and sourdough bread contribute dietary fiber, which supports healthy digestion and steady energy.
Good Source of Folate
Edamame is naturally rich in folate, a B-vitamin important for cell growth and overall health.
Antioxidant Boost from Herbs
Fresh mint and basil add polyphenols that help combat oxidative stress in the body.
Frequently asked questions
Fresh edamame works well (boil 4–5 minutes), but avoid canned edamame as it tends to be mushy and salty.
