Balsamic tofoo and tomato crostini

29 June 2017 by
First published: 10 July 2017

Hungry? This tasty balsamic tofoo and tomato crostini makes for a tasty lunch or snack.

Tired of the same old sarnies? Give your midday meal an upgrade with this tasty tofu treat. A delicious ciabatta base, griddled toofoo topped with olives and basil is a sure-fire way to make your colleagues a little bit jealous over lunch this week!

Preparation: 15 minutes

Cooking: 15 minutes

Ingredients (serves 4)

280g naked Tofoo

4tbsp olive oil

1tbsp 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


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

Preheat the oven to 200°C 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 olive oil.

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