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
Method
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.
For more information, visit tofoo.co.uk.
