skish
IT

Whole wheat bruschetta with tomato, oregano and crumbled tofu

Summer bruschetta with a tofu 'ricotta'.

  • 10 min
  • 1 serving
  • Vegan
  • Italian cuisine
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Whole wheat bruschetta with tomato, oregano and crumbled tofu

Per serving

Calories
390 kcal
Protein
23.9 g
Carbohydrates
35.8 g
Fat
18.8 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Whole wheat bread2 slices
  • Tofu100 g
  • Tomatoes1
  • Dried oreganoto taste
  • Basil2 g
  • Extra virgin olive oil2 teaspoons
  • Lemon juiceto taste
  • Saltto taste

Contains: gluten, soy,

In season: June – September

Method

  1. Crumble the tofu with a fork in a bowl until it looks like grainy ricotta and season it with a few drops of lemon juice, a pinch of salt and half the oil.
  2. Wash the tomato, remove the stalk and seeds and cut it into cubes of about 1 cm; dress it with dried oregano, torn basil, salt and the remaining oil.
  3. Toast the wholemeal bread slices on a griddle or in a dry pan over medium heat for 2 minutes per side, until golden and crisp.
  4. Spread the tofu over the warm bread and top with the tomato and its juices.

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