Ingredients
Tofu spread
- 1 14-oz package firm tofu 397 g, drained
- 1 tablespoon olive oil 15 ml
- 2 tablespoons nutritional yeast 10 g
- 2 tablespoons lemon juice 30 ml
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon fine salt about 1.5 g
- 1/4 teaspoon ground black pepper
- 1–3 teaspoons water optional, only if the spread needs help in the processor
Toast and topping
- 4 slices vegan sourdough bread 60 g each, 240 g total; check ingredients
- 225 g cherry tomatoes about 1 1/2 cups
- 1 tablespoon olive oil 15 ml
- 2 cloves garlic 6 g, minced
- 8 fresh basil leaves about 4 g, torn just before serving
Equipment
- Food processor
- 10-inch skillet
- Toaster
- Plate, clean towel and weight for draining tofu
- Knife and cutting board
- Measuring spoons and kitchen scale
Instructions
- Drain the tofu and wrap it in a clean towel. Set it on a plate with another plate and a modest weight on top for about 10 minutes while preparing the other ingredients. Discard the released liquid.
- Heat 1 tablespoon oil in a 10-inch skillet over medium heat. Add the tomatoes and cook for 6–8 minutes, stirring occasionally, until the skins blister and some tomatoes begin to split. Stir in the minced garlic for the final 30–60 seconds, lowering the heat if necessary so it does not burn. Remove from the heat.
- Break the drained tofu into the food processor. Add the other tablespoon oil, nutritional yeast, lemon juice, garlic powder, oregano, salt and black pepper. Pulse and scrape down the bowl until soft and spreadable, with a little fine texture remaining. If genuinely too dry to blend, add water 1 teaspoon at a time, using as little as needed.
- Toast the four bread slices until the surfaces are crisp and the edges are golden. Work in batches if necessary.
- Divide the tofu spread among the toast slices. Spoon the warm tomatoes over it, adding a small amount of pan juices rather than soaking the bread. Finish with torn basil and serve promptly.
Nutrition
Serving: 1toastCalories: 390kcalCarbohydrates: 37gProtein: 26gFat: 17gSaturated Fat: 2.5gSodium: 530mgFiber: 4.8g
Video
Notes
Texture: Use firm tofu and drain it well. Silken tofu produces a looser spread. Add water only a teaspoon at a time if the processor needs help.
Storage: Keep bread, tofu spread and tomatoes separate. Refrigerate perishable components within 2 hours, or 1 hour above 90°F (32°C), at 40°F (4°C) or below. Use within 3 days for quality and within any earlier package limit. Reheat cooked tomatoes to 165°F (74°C); toast bread fresh before assembling.
Nutrition: Approximate per quarter of the recipe using generic firm calcium-set tofu, sourdough bread, vegetable data and a nutritional yeast label. Includes the measured oil. Tofu moisture, bread size and brands cause substantial variation.
Cost: Illustrative US$7.50 batch estimate from the quantities used: tofu US$2.50, bread US$1.40, tomatoes US$2.00, oil US$0.40, yeast US$0.45, lemon US$0.35 and herbs/seasonings US$0.40. Excludes tax, delivery and energy.
Video: Tasting Table’s official recipe video uses a 16-oz tofu block, longer tomato cooking and broiled bread. This card uses 14 oz firm tofu, a shorter skillet cook and a toaster. Follow its amounts and timing.
