Bruschetta Tofu
Upon my graduation from college, I set out into the world of corporate America. I was ready to make my mark, and I really didn’t want to move back in with my parents. So, I took a job as a recruiter in the commercial banking industry. I had no experience in commercial banking or any kind of banking for that matter, and I absolutely hated the job. Consequently, I was not very successful (okay, I sucked as a recruiter). My first mark in the business world was nothing more than a tiny foot note in the annals of antiquity.
Now, this first job paid me 100% commission. You can do the math…since I sucked, I didn’t make any money. I could move back home which was out of the question. Or, I could get another job. Consequently, I fell back on my experience as a waiter and took a job at The Olive Garden…just to tide me over until my next big interview. Please don’t judge as I needed money for beer, rent, and utilities in that order (my phone didn’t always work). Turns out, this job was worse than the first one, but I was not moving back home.
Eventually, everything worked out, and my time slinging reasonably priced quasi-Italian food provided the inspiration for my next delicious vegan dish: BRUSCHETTA TOFU. Seemed everyone in the Garden enjoyed chopped tomatoes and basil on garlic toast. Why not take those same ingredients and make a delectable sauce for some baked tofu? This recipe is simple and full of flavor. You can make this one year-round, but summertime is the best with the abundance of fresh tomatoes. So, head into the kitchen and whip this dish up for the family. It is your call if you want to serve it with unlimited salad and bread sticks.
Ingredients
- 1 Lbs Extra Firm Tofu (pressed)
- Cooking Spray
- 1 Pint Cherry Tomatoes (chopped)
- ½ Med Onion (diced)
- 4-5 Garlic Cloves (minced)
- 1 Cup Vegetable Broth
- ½ Cup White Wine
- 1 Tsp Dried Oregano
- 15 Fresh Basil Leaves (minced)
- Salt & Pepper to your taste
Instructions
Preheat your oven to 375 degrees. While the oven heats, cut the tofu into small ½ inch cubes. Put these cubes into an oven safe baking dish coated with cooking spray. Season if desired with a pinch of salt and pepper. Bake the tofu for 25-30 minutes, stirring every 10 minutes to ensure even cooking, or until the cubes are brown and crispy.
While the tofu bakes, put your broth, onions, and garlic in a saucepan and over medium high heat, bring the mix to a boil. Reduce the heat and simmer the veggies for 3-5 minutes or until soft. Now add in your wine, tomatoes, and oregano. Bring this back to a boil, then reduce the heat and simmer (stirring occasionally) until most of the liquid has evaporated (about 20 minutes). The sauce at this point will resemble a chunky tomato sauce.
Once the sauce has reached this point, add in your tofu cubes and basil. Stir to combine and season to your taste with salt and pepper. Serve over pasta, pearled barley, or just serve it by itself with some roasted green veggies.
https://www.grassfedcarnivore.com/bruschetta-tofu/
Tomatoes & Basil
This delicious vegan dish is simple and quick, but I would bet that the whole family will enjoy it. If they don’t, you can always pack them into the car and head over to the Garden. I understand when “you are there, you are family.” And a final note: make sure you ask for the fresh bread sticks hot out of the oven. The ones in the warming drawer have been there for a while. Trust me, I know. Longer Letter Later.
Love, Bob aka The Grassfed Carnivore
Leave a Reply