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Ingredients
For the tomatoes
220g mixed vine tomatoes or heritage tomatoes, cut in half if using vine and chunks if using heritage
1 tbsp extra virgin olive oil
2 tbsp chilli jam
For the Tofoo
280g Naked Tofoo, roughly chopped
2 tsp roast garlic puree
2 tbsp nutritional yeast
100ml soy milk
Juice of 1 lemon
2 tbsp extra virgin olive oil
Handful of parsley, finely chopped
Handful of chives, finely chopped
For the crostini
1 baguette, thinly sliced
2 tbsp extra virgin olive oil
1 tbsp dried rosemary
To serve
Extra vine tomatoes or heritage tomatoes, halved or sliced
Balsamic glaze
Get started
- Start by making your jammy toms and crostinis. Pre-heat oven to gas 6, 200°C, fan 180°C and line 2 baking trays with baking paper. Mix your toms with 1 tbsp of oil before spreading in a single layer on your baking sheet and popping in the oven for 15- 20 mins.
- Lay your French stick slices on your second baking tray and drizzle with oil and an even sprinkling of rosemary, salt and pepper and pop in the oven for 10 mins.
- Whilst your tomatoes and crostinis bake, blitz together all Tofoo ingredients bar herbs until smooth. Season with salt and pepper to taste, mix through your herbs and set aside.
- Remove your crostinis and tomatoes from the oven. Beat your chilli jam in a large bowl to loosen before adding your roast toms and a pinch of salt and pepper and giving a good stir.
- Now to serve! Load your whipped Tofoo into a sharing bowl, top with sticky toms, followed by fresh toms and a balsamic drizzle if using and get dunking those crispy crostinis!
