- 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)
- 1 Baguette, sliced into rounds (gluten free if needed)
- 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
For the Tofu Feta:
For the Bruschetta:
A delicious and vegan take on traditional bruschetta with Mother Raw's tofu feta!
Prepare the tofu by pressing the water out of it and then crumble it into pieces.
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.
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.
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.
In a small bowl, add the tomatoes, red onion, Greek dressing and parsley and combine.
Spread the olive tapenade on each slice of the baguette, top with the bruschetta and tofu feta.
Greek Bruschetta with Tofu Feta
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