Wholemeal bruschetta with cannellini cream and herbed tofu

Ingredients

For 1 serving

• Whole wheat bread70 g
• Cooked cannellini beans120 g
• Tofu100 g
• Cherry tomatoes120 g
• Basil5 g
• Thyme1 g
• Garlic1 clove
• Extra virgin olive oil2 teaspoons
• Saltto taste
• Black pepperto taste

Contains: gluten, soy,

In season: June – September

Method

1. Rinse the cannellini beans and blend them with half the oil, a pinch of salt and a couple of tablespoons of water until smooth and spreadable.
2. Drain the tofu, pat it dry and cut it into cubes of about 1 cm; heat the remaining oil in a frying pan over medium-high heat and toss it with the thyme for 5 minutes, turning, until golden; season with salt and pepper.
3. Meanwhile cut the wholemeal bread into thick slices and toast them on a griddle, in a pan or in the toaster for 2–3 minutes per side, until crisp; rub the hot surface with the peeled garlic clove.
4. Wash the cherry tomatoes and cut them into wedges, salting them lightly.
5. Spread the bean cream on the bread, add the tomatoes and tofu and finish with torn basil and a grind of black pepper.