Ingredients

Underline

280g Naked Tofoo

4 tbsp olive oil

1 tbsp balsamic glaze

1 clove of garlic, peeled and finely chopped

1 ciabatta, sliced

3 vine ripe tomatoes, sliced

100g pitted black olives, sliced in half

Handful of fresh basil leaves

Freshly ground black pepper

A little basil flavoured or extra virgin olive oil for drizzling

Previous Recipe
Next Recipe

Balsamic Tofoo and Tomato Crostini

Serves 4 • Prep 15 min • Cooking

Balsamic Tofoo and Tomato Crostini
Ingredients

Underline

280g Naked Tofoo

4 tbsp olive oil

1 tbsp balsamic glaze

1 clove of garlic, peeled and finely chopped

1 ciabatta, sliced

3 vine ripe tomatoes, sliced

100g pitted black olives, sliced in half

Handful of fresh basil leaves

Freshly ground black pepper

A little basil flavoured or extra virgin olive oil for drizzling

Method

Underline

1. Slice the Tofoo into thin slices and place in a shallow dish, drizzle with 2 tbsp olive oil and balsamic and scatter with the garlic.

2. Preheat the oven to 200°C/180 Fan /Gas 6 and brush the ciabatta slices with remaining oil. Arrange onto a baking sheet and cook for 15 minutes, until crisp and pale golden.

3. Meanwhile, heat a griddle pan and when hot, cook the tofu slices for 2 minutes each side.

4. Arrange the ciabatta slices onto a serving platter, top with tomatoes, griddled Tofoo, black olive halves and basil leaves. Season with black pepper and drizzle with a little extra oil.