Vegan tomato bruschetta

Tags: Protéiné Vegan Été

Source: https://www.instagram.com/reel/C9RhxrvI21t/?igsh=MWV1bnRwcWEwMGxsNw==

Ingredients:

  • Cream ‘cheese’:

    • 100 g firm tofu

    • drained 4-5 walnuts halves

    • 10 g nutritional yeast

    • Small handful basil leaves

    • Pinch of salt

    • Extra virgin olive oil to taste

  • 1 garlic clove

  • Approx 130 g baby plum tomatoes (or any tomato you like)

  • Pinch of salt

  • Black ground pepper (optional)

  • Extra virgin olive oil to taste

  • 2-4 slices of multi seeded sourdoughFresh basil leaves

Instructions:

  1. Place all the cream ‘cheese’ ingredients in a blender and blend until a paste forms. Set aside.

  2. Dice the tomatoes and season them with a drizzle of olive oil, salt and pepper. Let them marinate

  3. Toast the bread to taste.

  4. Rub the garlic clove on one side of the slice, top with the cream cheese, tomatoes.

  5. Season to taste and garnish with fresh basil leaves.