Anti Inflammatory Vegan Whipped Tofu Crostini

Total time45 min

Prep time20 min

Cook time10 min

Anti Inflammatory Vegan Whipped Tofu Crostini

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Ingredients

6 servings

For the crostini

1 baguette, cut into 18 slices (about ½ inch thick)
3 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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¼ tsp salt

For the whipped tofu

8 oz firm tofu, drained and pressed dry
3 tbsp olive oil
2 tbsp lemon juice
1 tsp lemon zest
1 small garlic clove, minced
2 tbsp nutritional yeast
½ tsp dried oregano
½ tsp salt
¼ tsp black pepper

For the topping

1 cup cherry tomatoes, halved
1 tbsp olive oil
1 tbsp red wine vinegar
¼ tsp salt
¼ cup fresh basil leaves, torn

For serving

1–2 tbsp olive oil, for drizzling (optional)
flaky sea salt, to taste (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Arrange the baguette slices in a single layer on a baking sheet, brush both sides with the 3 tbsp olive oil, and sprinkle with 1/4 tsp salt.
2
Bake for 8–10 minutes, flipping once halfway through, until the slices are golden and crisp at the edges. Transfer to a wire rack and let cool for 5 minutes.

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