Tofu Ricotta Crostini

 

Prep time: 5 minutes | Serves 2 to 4

This makes a great protein-filled snack and allows you to use up that half-block of tofu lying in your fridge. Use gluten-free bread if needed.

(From The Lusty Vegan © 2014 by Ayinde Howell and Zoe Eisenberg. Used by permission, Vegan Heritage Press.)

• 8 ounces firm tofu, drained well and patted with paper towels
• 1 tablespoon + 1 teaspoon finely chopped fresh basil
• 1 tablespoon capers
• 1 teaspoon dried oregano
• 1 teaspoon nutritional yeast
• 1 1/2 teaspoons salt
• 1 tablespoon grapeseed or safflower oil
• 1 tablespoon minced garlic
• 1 1/2 teaspoons fresh lemon juice
• 2 slices bread, any kind

Directions:

1. In a medium bowl, break up the tofu with a fork until it is the consistency of ricotta cheese. Add the basil, capers, oregano, nutritional yeast, and salt. Mix well.

2. In a medium skillet over medium-high heat, heat the oil until hot. Add the garlic and sauté until golden, about 30 seconds. Add the tofu mixture and sauté for 3 to 5 minutes, or until hot. Stir in the lemon juice.

3. Toast 2 slices of bread and cut each one into 4 triangles. Slather on the ricotta and serve.

Voila!