Zoe Eisenberg, iEG sex/lifestyle
Alas, the summer is basically over. Luckily, we have one final hoorah around the corner before we pack in our pool days and prep for hibernation. Have a romantic labor day date? Make these crostinis and dip.
Bonus! It’s finger food, which is kinda sexy right?
Tofu Ricotta Crostini
Prep time: 5 minutes | Serves 2 to 4
This makes a great protein-filled snack and allows you to use up that half-block of tofu lying in your fridge. Use gluten-free bread if needed.
(From The Lusty Vegan © 2014 by Ayinde Howell and Zoe Eisenberg. Used by permission, Vegan Heritage Press.)
- 8 ounces firm tofu, drained well and patted with paper towels
- 1 tablespoon + 1 teaspoon finely chopped fresh basil
- 1 tablespoon capers
- 1 teaspoon dried oregano
- 1 teaspoon nutritional yeast
- 1 1/2 teaspoons salt
- 1 tablespoon grapeseed or safflower oil
- 1 tablespoon minced garlic
- 1 1/2 teaspoons fresh lemon juice
- 2 slices bread, any kind
Directions:
1. In a medium bowl, break up the tofu with a fork until it is the consistency of ricotta cheese. Add the basil, capers, oregano, nutritional yeast, and salt. Mix well.
2. In a medium skillet over medium-high heat, heat the oil until hot. Add the garlic and sauté until golden, about 30 seconds. Add the tofu mixture and sauté for 3 to 5 minutes, or until hot. Stir in the lemon juice.
3. Toast 2 slices of bread and cut each one into 4 triangles. Slather on the ricotta and serve.
Voila!
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