BRUSCHETTA WITH TOFU, TARRAGON AND ARUGULA RECIPE
Provided by GuidingVegan
Number Of Ingredients 15
Steps:
- For the toasts: Put an oven rack in the center of the oven. Preheat the oven to 400°F. Arrange the bread slices in a single layer on a baking sheet and drizzle with olive oil. Bake until light golden, about 10 minutes. Cool for 2 minutes. Rub the warm toasts with the cut side of the garlic. Set aside. For the topping: In a medium skillet, heat 3 tablespoons of oil over medium-high heat. Add the shallots and garlic and cook, stirring frequently, until soft, about 2 minutes. In the same skillet, add the tomatoes and season with salt and pepper, to taste. Cook over medium-high heat until the tomatoes start to soften, about 4 minutes. Turn the heat to high. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cook for 2 minutes. Stir in the stock and cook until most of the liquid has evaporated, about 2 minutes. Remove the pan from the heat and add the tarragon, arugula, vegan mascarpone cheese, and chopped tofu. Stir until the mixture is creamy. Season with salt and pepper, to taste. Arrange the toasts on serving plates and drizzle with the sauce. Sprinkle with salt and pepper before serving.
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Aftab Lahori
[email protected]This recipe is a great way to use up leftover bread. It's also a great way to get your kids involved in the kitchen.
Kolisa Mjobo
[email protected]I'm always looking for new ways to make tofu. This recipe is a great way to change things up.
Indtaj Indtaj
[email protected]This recipe is a great way to sneak some extra vegetables into your diet. The arugula and tomatoes are both packed with nutrients.
Yenus Kemal
[email protected]I love the simplicity of this recipe. It's a great way to let the fresh ingredients shine through.
murad kallifa
[email protected]This recipe is a great way to use up leftover tofu. It's also a great way to get your kids to eat their vegetables.
Dipak Rijbhar
[email protected]I've made this recipe several times and it's always a crowd-pleaser. It's a great way to show off your culinary skills.
Sameer Koser
[email protected]I made this recipe for a potluck and it was a big hit! Everyone raved about the unique flavors and the beautiful presentation.
DIPANKAR SAKAR
[email protected]This recipe is a great way to introduce kids to new flavors. My kids loved the crispy tofu and the tangy tomatoes.
Muhammad Shafii
[email protected]I'm not a fan of tofu, but I really enjoyed this recipe. The tofu was crispy and flavorful, and it paired well with the other ingredients.
Tehzeeb Jutt99
[email protected]This is a great recipe for a quick and easy weeknight meal. It's also a great way to use up leftover tofu.
Marikit Maglasang-Lopez
[email protected]I love the versatility of this recipe. I've made it with different types of bread, tomatoes, and herbs, and it's always delicious.
Nwa Mmana
[email protected]I'm not a vegetarian, but I'm always looking for new ways to incorporate more plant-based meals into my diet. This recipe was a great way to do that!
Keira Darnell
[email protected]I made this for a party and it was a hit! Everyone loved the unique flavors and the presentation was beautiful.
Adam Abdullahi
[email protected]This recipe was easy to follow and the results were delicious! I loved the crispy bread, the creamy tofu, and the bright flavor of the arugula.
Asik Pk
[email protected]I was hesitant to try tofu on bruschetta, but I'm so glad I did! The tofu was creamy and flavorful, and it paired perfectly with the tangy tomatoes and fresh herbs.
Abdullahnawaz
[email protected]This bruschetta recipe was a delightful surprise! The combination of tofu, tarragon, and arugula created a unique and flavorful topping that was perfect for summer entertaining.