CHIPOTLE TOFU BRUSCHETTA WITH SUN DRIED TOMATO CRISP

INGREDIENTS:

4 slices of rosemary sourdough (or use regular)

1 block tofu

1 chipotle pepper in adobo finely chopped plus a tbsp of the adobo sauce.

5 garlic cloves finely minced1 shallot thinly sliced

1 cup tricolor cherry tomatoes (cut in half)

3 tbsp avocado or olive oil

1/2 cup sun dried tomatoes

5 tbsp butter (room temperature)

2 tsp Garlic powder

2 tsp onion salt (I use Trader Joe’s)

Pepper to taste

Basil and Shaved Parmesan for garnish.

COOKING INSTRUCTIONS:

Prepare the tofu marinade by combining the chipotle pepper, Adobe sauce, 1 tsp garlic powder, 1 tsp onion salt, pepper and 1 tbsp of oil. Add the cubed tofu, cover and let it marinade for at least 3 hours. I usually let it sit overnight for a richer flavor.
Once it is time to get cooking, heat the remaining 2 tbsp of oil in a skillet. Add the marinated tofu with its marinade juice and cook for 3 minutes or until it starts to crisp a bit on the edges.

Add the tomatoes, shallots and minced garlic.

We want for the tomatoes and shallots to absorb the flavors of the minced garlic and the tofu. Just make sure to keep an eye on the tomatoes so that they hold their shape. We don’t want them to turn into sauce.

In the meantime toast the sourdough. I like toasting mine on either an outdoor grill or the oven set at a very low temperature that I can monitor while I work on the rest of the ingredients. Avoid using a toaster as this will not give you that soft but crispy restaurant quality we are looking for.

While the toast is in the oven and tofu is cooking, mash 2 tbsp of butter until nice and soft. Add the remaining garlic powder and onion salt. We are building flavor here, so you want it to create layers that you can taste on every bite.

Set the butter mixture aside, while keeping an eye on the toasting process. At this point, your tofu should be fully cooked. Transfer it from the skillet into a prep bowl and cover with aluminum foil so that it can rest and absorb the juices before we put together our bruschetta.

Now it’s time to work on your last step, which is the sun dried tomato crisp.
Get your skillet back on the stove with any remaining sauce from the tofu left on it. Add the remaining butter and add the sun dried tomatoes. Sprinkle a little bit of that garlic powder and onion salt and let them cook on medium heat until nice and crisp. About 2 minutes.

Assemble your bruschetta by putting the warm toasted sourdough on your serving plate/board. Spread a thin layer of the butter mixture on it and let it absorb into the bread.
Arrange the tofu, sautéd tomatoes and shallots, add a few of the sun dried tomato crisp topping, and last but not least garnish with freshly chopped basil and some fresh Parmesan shaves.

The buttery soft but crispy rosemary sourdough flavors together with the richness of the sizzling chipotle tofu and the sweetness of the bursting cherry tomatoes are divine!

Careful with this one, there is not such a thing as just having one. ;) Perfect for the upcoming holidays.

Enjoy!

Leave me a comment if you make it, if it sounds delicious, or feel free to just say hi!