Tofu bruschetta
Equipment
Ingredients
- 200 g Cherry tomatoes
- 200 g Extra firm tofu
- 1 tbsp Olive oil
- 20 g Pumpkin seeds
- 2 slices Seeded sourdough bread
- 1 clove Garlic
Instructions
- Start by cutting the tofu into small cubes. Then heat a couple of tablespoons of oil in a frying pan and fry the tofu on each side until slightly crispy, but don’t overdo it. It should take around 10 minutes. Just remember to give it a stir every now and again.
- Toast the bread to your desired crispyness.
- While the tofu is cooking, cut up the tomatoes into small dice.
- Rub the garlic clove over the toast and then drizzle with olive oil.
- When the tofu is done, mix it into your tomatoes and drizzle with some more olive oil.
- Spoon generously over your toast and top with some basil if you have some!
- Sprinkle the pumpkin seeds over the top for garnish and added crunch.
Nutrition
Calories: 311kcal | Carbohydrates: 41g | Protein: 18g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 524mg | Potassium: 536mg | Fiber: 3g | Sugar: 7g | Vitamin A: 507IU | Vitamin C: 23mg | Calcium: 85mg | Iron: 5mg
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