A delicious and vegan take on traditional bruschetta!
Ingredients:
For the Tofu Feta:14 ozs Tofu (firm, drained of water and pressed)
4 tbsp Lemon Juice
2 tbsp Miso Paste (yellow)
1 tsp Dried Oregano
½ tsp Garlic Powder
1.5 tbsp Nutritional Yeast
1 tbsp Water
½ tsp Sea Salt (to taste)
For the Bruschetta:
1 Baguette, sliced into rounds
1 tbsp Olive Oil
3 Tomatoes, finely chopped
½ Red Onion, finely chopped
2 tbsp Mother Raw Greek Dressing
1 tbsp Parsley, minced
¼ cup Olive Tapenade
Method:
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Prepare the tofu by pressing the water out of it and then crumble it into pieces.
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Make the tofu marinade by combining the lemon juice, miso paste, dried oregano, garlic powder, nutritional yeast, water and salt in a blender and process until it comes together.
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In a baking dish add the tofu crumbles and pour the marinade over top. Let it sit for up to an hour or prepare it a day before and let it sit overnight.
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Turn the oven on to broil. Add the sliced baguette rounds to a pan and drizzle the olive oil on top. Broil for 2 to 3 minutes, until slightly crisp.
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In a small bowl, add the tomatoes, red onion, Greek dressing and parsley and combine.
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Spread the olive tapenade on each slice of the baguette, top with the bruschetta and tofu feta. Enjoy!
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