Balsamic Tofoo and Tomato Crostini

Serves 4 • Prep 15 min • Cooking 15 min
Vegans
Get this stuff
  1. 280g Naked Tofoo
  2. 4 tbsp olive oil
  3. 1 tbsp balsamic glaze
  4. 1 clove of garlic, peeled and finely chopped
  5. 1 ciabatta, sliced
  6. 3 vine ripe tomatoes, sliced
  7. 100g pitted black olives, sliced in half
  8. Handful of fresh basil leaves
  9. Freshly ground black pepper
  10. A little basil flavoured or extra virgin olive oil for drizzling
Do this stuff
  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.
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