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VEGAN COTTAGE CHEESE BRUSCHETTA (RECIPE VIDEO)

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This makes for such an easy, delicious and satisfying lunch or a great go-to basic dinner when you simply cannot be bothered. You will be surprised how tasty the tofu becomes. It is unrecognisable when mixed with the sauce.

Make sure to find non GMO organic, silken tofu. I get mine from Organic Mojo in Pakington street, Geelong where I have been working lately.

Enjoy guys!

Makes: 6 pieces

Prep time: 10 minutes

Cook time: 5 minutes

 

COTTAGE CHEESE

300g organic silken tofu

1 teaspoon onion powder

1 teaspoon garlic powder

3 teaspoons miso paste

juice of one lemon

1 tablespoon nutritional yeast

½ teaspoon cracked pepper

2 tablespoon water

 

BRUSCHETTA

6 pieces good quality sourdough or bread of choice

½ cup (20g) fresh basil leaves, roughly chopped

1 cup cherry tomatoes, quartered

¼ red onion, finely sliced

 

Combine all cottage cheese ingredients in a bowl except for the tofu. Whisk until smooth.

 

Drain tofu and pat dry with paper towel. Roughly mash with a fork, add the cottage cheese mixture and gently fold until evenly combined. Set aside.

 

Toast bread slices, spread with a generous amount of cottage cheese and sprinkle with the remainder of the bruschetta ingredients.

 

Enjoy immediately!

 

 

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