Press and drain the silken tofu briefly: drain the package and transfer tofu to a bowl lined with a clean kitchen towel or several layers of paper towel. Let it sit for 5 minutes to remove excess water. Why: silken tofu holds water that can make the lemon cream watery — a short drain keeps the texture silky but not runny.

Make the lemon–silken tofu cream: in a blender or food processor combine the drained silken tofu (400 g), 2 tsp fresh lemon juice, the zest of 1 lemon, 4 tsp chopped dill or chives, 1/4 tsp sea salt (from the total) and 1/8 tsp freshly cracked black pepper. Blend on high until completely smooth, pausing and scraping down the sides once. Taste and adjust: add the remaining sea salt and pepper in small increments to balance brightness and savory notes. Why: blending at high speed gives an ultra-smooth texture that mimics a whipped cheese while the lemon and herbs brighten and anchor the cream.

Prepare the avocado: halve and pit the avocados (300 g total), scoop the flesh into a bowl and season with a pinch of sea salt and a tiny squeeze of lemon if desired to prevent browning. Lightly mash with a fork leaving some larger pieces for texture. Why: a slightly chunky avocado provides textural contrast to the silky tofu cream; salt lifts the flavor while a touch of lemon slows oxidation.

Toast the sourdough: heat a heavy skillet or grill pan over medium-high heat (or use a toaster). Brush or rub each slice lightly with a whisper of olive oil if desired (or leave plain), and toast until golden and crisp, about 1½–3 minutes per side depending on thickness. Why: toasting creates a sturdy, crisp base so the bread won’t sog — the Maillard browning also adds nutty, caramelized flavor that complements the mild tofu and avocado.

Assemble the base layer: once the toast is warm, spread about 2–3 tablespoons of the lemon–silken tofu cream over each slice (use the excess cream for diners who want more). Why: warming the toast slightly helps the tofu cream soften and marry flavors without melting it away.

Top with avocado and radish: gently heap ~75 g (1/2 avocado) of the mashed avocado onto each slice, spreading to the edges. Fan or scatter 3 thinly sliced radishes per slice over the avocado for peppery crunch. Why: layering avocado over the cream creates a creamy-to-creamy transition while radishes introduce crispness and a lightly spicy bite.

Finish with pea shoots and seasoning: tuck a generous pinch (about 20 g total per serving) of pea shoots over each toast, drizzle each with 1 tsp extra-virgin olive oil, then finish with the remaining crack of black pepper, the remaining sea salt to taste and a light dusting of red pepper flakes if using. Why: pea shoots add freshness and lift; the oil rounds flavors and carries aromatic compounds, while the final seasoning sharpens the whole bite.

Plate and serve immediately: transfer to plates and serve right away so the toast stays crisp and the pea shoots remain bright. Why: assembled avocado toast starts to soften and wilt if it sits; immediate service preserves the intended textures.

Optional: prepare extra tofu cream for storage: any leftover lemon–silken tofu cream keeps in an airtight container in the refrigerator for up to 3 days; stir before using. Why: the cream is versatile — use it as a dip, a sandwich spread, or to enrich salads.