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Balsamic Tofoo and Tomato Crostini
Naked Tofoo tofu, balsamic glaze, olives and tomatoes on ciabatta with basil. The perfect appetizer for parties and events or just as an evening or lunch time snack. Try these balsamic Tofoo and tomato crostinis.
- Serves: 4 people
- Prep: 15 mins
- Cooking: 15 mins
Ingredients
- 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
Get started
- 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.
- 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.
- Meanwhile, heat a griddle pan and when hot, cook the tofu slices for 2 minutes each side.
- 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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