Tomato & Turmeric Tofu Bruschetta
Yield: 15 servings
Recipe and Photos by At Elizabeth’s Table
Elevate your next gathering with this Tomato & Turmeric Bruschetta, a fresh and flavorful twist on a classic Italian starter. This recipe swaps traditional toppings for golden, pan-seared tofu and juicy heirloom tomatoes, creating a plant-forward dish that is as visually stunning as it is delicious.
Ingredients
1 (8 oz) Golden Turmeric Lightly Fried Tofu
1 baguette
2 tablespoons extra virgin olive oil
1 cup fresh strawberries, finely chopped
15 mint leaves
2 tablespoons balsamic vinegar or balsamic glaze
Instructions
Toast the sandwich bread.
Meanwhile, remove the tofu from the package, reserving the chili crisp. Slice the block in half height-wise, then cut along the score lines.
Heat a skillet over medium heat. Add the sliced tofu and cook for 5-7 minutes, until slightly browned and warmed through.
Meanwhile, in a small bowl whisk together the mayonnaise and reserved chili crisp.
Assemble the sandwiches. Spread a layer of mayonnaise on the bottom slice of the bread. Add the lettuce leaves, tomato slices, tofu pieces, avocado, and microgreens. Top with the remaining slice of bread.
Tomato & Turmeric Tofu Bruschetta
Elevate your next gathering with this Tomato & Turmeric Bruschetta, a fresh and flavorful twist on a classic Italian starter. This recipe swaps traditional toppings for golden, pan-seared tofu and juicy heirloom tomatoes, creating a plant-forward dish that is as visually stunning as it is delicious.
Ingredients
- 1 (8 oz) Golden Turmeric Lightly Fried Tofu
- 1 baguette
- 2 tbsp extra virgin olive oil
- 1 large heirloom tomato, chopped
- ½ cup fresh basil, julienned
- Flaky sea salt
Instructions
- Preheat the oven to 400°F.
- Slice the baguette into 15 slices and brush both sides of each slice with olive oil. Place on a large baking sheet and bake for 10-15 minutes, until golden brown.
- Meanwhile, remove the tofu from the package Slice the block in half height-wise, then cut along the score lines.
- Heat a skillet over medium heat. Add the sliced tofu and cook for 5-7 minutes, until slightly browned and warmed through.
- Top each slice of baguette with a spoonful of tomatoes, two pieces of tofu, a pinch of basil and a sprinkle of flaky sea salt.
