• Naked
  • Dinner
  • Occasions
  • Speedy

Balsamic Tofoo and Tomato Crostini

  • Serves: 4 people
  • Prep: 15 mins
  • Cooking: 15 mins
Get started


  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

Get started

  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.