Tofu Caprese Crostini
1 French Baguette
2-3 garlic cloves
1 box firm tofu
3-5 small tomatoes
white balsmic vinegar
salt & pepper
Pre-heat the oven to 425 degrees and have a cookie sheet ready to go.
Cut baguette diagonally into 3/4 inch slices.
Mince the garlic and stir it into a small bowl with 3 tablespoons of olive oil.
Place the crostini slices on the cookie sheet and brush the garlic/olive oil on the top side only. Don't do the bottom side as the olive oil will soak through on its own. No need to spray the pan either.
Bake for 7-9 min.
While it's baking, prepare the toppings. Slice the tomatoes and set aside. Drain the tofu and cut it into 1/2 inch squares. (To save time, you can slice it in the box since it's the perfect height)
Once the crostini is golden and crisp, add the toppings. Place 2 slices of tomatoes first. Then, one slice of tofu. Add arugula on top.
Drizzle white balsamic vinegar over all the crostinis and finish it off with salt and pepper.
Cold tofu??! Yah, it sounds wild but that's actually how I grew up eating tofu. In Chinese cuisine, there's a couple dishes where tofu is served cold. If you can give it a chance, you'll be surprised how awesome tofu is as a mozzarella substitute. And don't forget, tofu has lots of protein so you'll be skipping out on the dairy and still getting a great amount of protein.
We are obsessed with this easy dish, and love it even more becuase I don't actually have to cook anything. Just a cookie sheet and the oven. Can't wait for you to make this recipe! It's making me drool just thinking about it.