Whipped Tofu & Jammy Tomatoes Toast
If you are nervous about trying raw tofu then allow this recipe to be the perfect beginners introduction because I also was apprehensive. I typically like my tofu firm and fried so trying it this way did feel unusual for me but now I love whipped tofu and cant wait to incorporate it with more things, like bagels !
I am also picky with how I like my tomatoes cooked but I love cherry tomatoes that have been kind of charred and then cooked down into a sort of savory jam.
All this to say, try things out side of your comfort zone ! I am so glad I did because I can never have enough breakfast toast recipes. I love this recipe because it is easy to have left overs for the week for quick easy breakfasts and its so savory that it kind of reminds me of pizza, for breakfast ! If that’s your thing .
Whipped Tofu & Jammy Tomatoes Toast
* Makes 2 Toast * Ingredients
2 slices - thick bread ( I cut some slices from a fresh loaf of seedy crusted bread )
1 cup - cherry tomatoes
1/4 cup - diced white onion
1 tbsp - soy sauce
2 tbsp - vegan butter
1 tsp - minced garlic
Garnishes
1/2 tbsp - fresh thyme
1 tbsp - vegan parmesan ( I used violife parmesan cheese block )
salt and pepper to taste
red chili flakes ( to taste )
Ingredients - Whipped Tofu
1/2 - a block of tofu ( about 200 grams )
3 tbsp - nutritional yeast
2 tbsp - olive oil
1/4 cup - lemon juice
1 tbsp - miso paste
1/2 tbsp - truffle oil ( optional )
1/2 tsp - white pepper
1 - tbsp of salt or more to taste
Instructions
Step 1 - Whip the tofu
In a food processor drop in the tofu along with the nutritional yeast, olive oil, lemon juice, miso paste, truffle oil, white pepper, salt and black pepper. Maybe its weird to do both white and black pepper but I really think white pepper has that special flavor but if that isn’t your thing feel free to go with what you know you like.
Scrape down the sides as needed and blend till smooth and then store in the fridge. The piping bag is optional but definitely elevates the toast quite a bit.
Step 2 - Sauté the tomatoes
In a small sauce pan, warm up some olive oil and add in the cherry tomatoes. On medium to high heat let them blister and pop, then add in the diced onions and turn the heat down to medium low. Sauté the onions till golden then add in some vegan butter, minced garlic, and soy sauce then allow this to simmer. Once the tomatoes have been cooked down a bit, press them with down with a spatula and let the juices flow out to become part of the sauteed mixture. Once everything has caramelized nicely turn off the heat and stir in some fresh thyme leaves.
Set the pan aside or put the tomatoes in a container to use later.
Step 3 - Toast the bread
I suppose you could simply toast a piece of bread in the toaster but if you have some good bread and a couple extra minutes. I recommend pan toasting a nice thick loaf of some good bread in a warm pan with vegan butter till both sides are golden.
Step 4 - Assemble the toast
How you would like to add your whipped tofu is all up to you. It spreads nicely, similarly to a cream cheese or to be fancy, you can pipe it on top. After the tofu, spoon over some of the sauteed tomato and onion mixture. To garnish or dress up this up, I sprinkled a touch of red chili flake, grated some vegan parmesan cheese, added some fresh thyme and of course a touch of flakey salt. Lastly, some fresh baby basil leafs or sprigs onn top for aesthetics and flavor ! The fresh basil on top really brings it all together. All that is left is to enjoy right away.
* Left over whipped tofu can be stored in the fridge for later use up to 7 days *
