Bruschetta With Tofu Spread and Seasonal Vegetables
From If It Makes You Healthy: More Than 100 Delicious Recipes Inspired by the Seasons [1] by Sheryl Crow [2], Chuck White, and Mary Goodbody
Notes
Vegetables can be adjusted depending on what's in season.
Ingredients
- 8 ounces extra-firm tofu, pressed
2 tablespoons freshly squeezed lemon juice
1 tablespoon finely chopped flat-leaf parsley
1 1/2 teaspoons Dijon mustard
1/2 teaspoon garlic powder
1/4 cup olive oil
Kosher salt and freshly ground black pepper
8 slices whole-grain bread, lightly toasted
5 medium-size ripe tomatoes, cored and sliced
16 slices English cucumber
1/4 cup chopped fresh herbs, such as basil, oregano, parsley, and chives
Directions
- Cut the pressed tofu into small chunks and transfer them to the bowl of a food processor fitted with the metal blade. Add the lemon juice, parsley, mustard, and garlic powder and pulse 10 to 15 times. Scrape down the sides of the bowl with a rubber spatula and then pulse for about 15 seconds.
- With the food processor running, slowly drizzle the olive oil through the feed tube into the tofu mixture, blending until it is the consistency of mayonnaise; about three minutes. If necessary, thin the tofu with water, one teaspoon at a time. Season to taste with salt and pepper, and pulse to mix. Set aside until ready to use, or transfer to a container with a tight-fitting lid and refrigerate for up to 10 days.
- Spread about one tablespoon of tofu spread onto each slice of toast. Top with the tomato and cucumber slices and season to taste with salt and pepper and a generous sprinkling of fresh herbs.
Source: Calorie Count [3]
Information
- Category
- Appetizers, Breads/Crackers
- Cuisine
- North American
- Yield
- 8
Nutrition
- Calories per serving
- 191