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Bruschetta with Tofu Feta

Bruschetta has always been one of my favorites, I love it with my tofu feta as it adds a beautiful creaminess, perfect for a sunny day 😊

🍽 Serves 2-3

🕘 20 minutes


  • 3 Tbsp extra virgin olive oil

  • 1 clove of garlic (minced)

  • 1 large tomato (chopped)

  • 1 cup cherry tomatoes (cut in halves or quarters)

  • 2 Tbsp chopped basil

  • 1 Tbsp balsamic vinegar

  • Big pinch of salt

  • ½ cup tofu feta

  • 1 sourdough baguette

Tofu feta:

  • ½ pack of firm tofu ( I used @beansupremefood )

  • Extra virgin olive oil

  • 1 Tbsp nutritional yeast @realfooddirect

  • 1 tsp salt

  • ½ Tbsp rosemary

  • ½ Tbsp thyme

  • 1 Tbsp apple cider vinegar @ceresorganics

  • 1 Tbsp soy sauce

  • Zest of 1 lemon

  • Cracked pepper


To make tofu feta:

  1. Press the tofu. Prepare all the ingredients.

  2. In a medium jar, place rosemary, thyme, nutritional yeast, salt, apple cider vinegar, lemon zest, soy sauce, cracked pepper. Pour extra virgin olive oil until 1/3 of a jar. Mix all the ingredients.

  3. Cut the tofu into 0.5cm cubes and place in the jar. Add extra virgin olive oil (enough to cover all tofu cubes. Place the lid on top and shake the jar to mix all the ingredients.

  4. Place in the fridge overnight.

To make the bruschetta:

  1. Chop all the tomatoes and basil.

  2. In a medium bowl, place chopped tomatoes, minced garlic, olive oil, balsamic vinegar, basil, salt, and tofu feta. Mix well until combined.

  3. Toast the baguette slices.

  4. Place the tomato basil mix on the baguette.

  5. Garnish with more fresh basil.

  6. Enjoy! 💚


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