BRUSCHETTA WITH TOFU, TARRAGON AND ARUGULA RECIPE
Provided by GuidingVegan
Number Of Ingredients 15
Steps:
- For the toasts: Put an oven rack in the center of the oven. Preheat the oven to 400°F. Arrange the bread slices in a single layer on a baking sheet and drizzle with olive oil. Bake until light golden, about 10 minutes. Cool for 2 minutes. Rub the warm toasts with the cut side of the garlic. Set aside. For the topping: In a medium skillet, heat 3 tablespoons of oil over medium-high heat. Add the shallots and garlic and cook, stirring frequently, until soft, about 2 minutes. In the same skillet, add the tomatoes and season with salt and pepper, to taste. Cook over medium-high heat until the tomatoes start to soften, about 4 minutes. Turn the heat to high. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cook for 2 minutes. Stir in the stock and cook until most of the liquid has evaporated, about 2 minutes. Remove the pan from the heat and add the tarragon, arugula, vegan mascarpone cheese, and chopped tofu. Stir until the mixture is creamy. Season with salt and pepper, to taste. Arrange the toasts on serving plates and drizzle with the sauce. Sprinkle with salt and pepper before serving.
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Satish Pathak
[email protected]This is a great recipe for a summer party. It's easy to make and can be served as an appetizer or a main course.
Allister Van Schalkwyk
[email protected]I was a bit skeptical about the tofu, but it was actually really good. The flavors all came together nicely.
Tsedenya Sertsu
[email protected]This recipe is a keeper! I will definitely be making it again.
Cecilia Akomabea
[email protected]I love the combination of flavors in this dish. The tofu is crispy and flavorful, the tarragon and arugula add a refreshing touch, and the balsamic glaze ties it all together.
Olaiya Abdulwasiu
[email protected]This bruschetta is a great appetizer or light meal. It's easy to make and can be tailored to your own preferences.
Shahroz Hassan
[email protected]I'm not a huge fan of tofu, but I really enjoyed this recipe. The tofu was crispy and flavorful, and the tarragon and arugula added a nice touch.
Oizaa
[email protected]This recipe is a great way to use up leftover tofu. I had some in the fridge that I wasn't sure what to do with, and this was the perfect solution.
diyem celal saber
[email protected]I made this for a party and it was a hit! Everyone loved the unique flavor combination.
Payal Mia
[email protected]I'm not a vegetarian, but I'm always looking for new and interesting ways to incorporate more plant-based meals into my diet. This bruschetta recipe fit the bill perfectly. The tofu was a great substitute for meat, and the overall flavor of the dish
Yadira Brandt
[email protected]This recipe was easy to follow and the bruschetta turned out great! The tofu was a nice addition and added a unique flavor to the dish.
Dajuan williams
[email protected]I followed the recipe exactly and the result was amazing. The bruschetta was so flavorful and delicious. My friends loved it and asked for the recipe.
Gracie Cross
[email protected]This bruschetta recipe was a delightful surprise! I'm not typically a fan of tofu, but the combination of flavors and textures in this dish was simply irresistible. The tofu was perfectly crispy on the outside and soft and flavorful on the inside, wh