Vegan Whipped Tofu Crostini
These elegant little toasts prove that plant-based appetizers can absolutely steal the show at any gathering. Firm tofu gets blended with olive oil, lemon juice, lemon zest, garlic, and nutritional yeast until it transforms into a silky, tangy spread that honestly rivals any ricotta or whipped cheese you've had on a crostini. The nutritional yeast adds a subtle savory depth that makes the whole thing feel indulgent without a drop of dairy in sight. Meanwhile, cherry tomatoes marinate in red wine vinegar and olive oil until they're jammy and bright, then get piled on top with torn fresh basil for a finish that looks like it came from a restaurant kitchen. Baguette slices go into a 400°F oven until golden and crisp at the edges, giving you the perfect sturdy base for all those toppings. A final drizzle of olive oil and a pinch of flaky sea salt tie everything together in the best possible way. This recipe makes 18 crostini and serves 6, so it's an ideal crowd-pleaser for a dinner party starter or a weekend snack spread.
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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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