Eosinophilic Esophagitis Friendly Vegan Whipped Tofu Crostini
Total time45 min
Prep time20 min
Cook time10 min
5.0(4)
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Learn more →Ingredients
6 servings
For the crostini
- 1 baguette, cut into 18 slices (about ½ inch thick)
- 3 tbsp olive oil
- 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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