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Bruschetta with Tofu Spread

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And Summer Vegetables.


Hands down, the best tofu dish I’ve ever had.


And of course it was so easy.  Make sure you get as much moisture out of that tofu as possible.  Put it on a plate lined with paper towels and cover with another paper towel and another plate.  Then put some weight on it and leave it be for an hour or so.  I was amazed by how soaked those Bounty towels were.


The rest is lemon juice, parsley, mustard, garlic powder, and olive oil.


You should know that I finally popped my pickling cherry . . . with onions of all things.  I guess some day I’ll have to admit that I actually like onions.


It was surprisingly easy too.  They basically sit in a bowl for a few hours with a mixture of water, vinegar, sugar, and salt that has been boiled.  Easy-peasy.


This bread was awesome and hearty and only 80 calories a slice with five grams of fiber.  Fiber is king you know.


I highly recommend that you use some fresh basil from your own little herboporium.  Yeah, I just made that word up.


Now is the time that I tell you where I got this lovely recipe from, because y’all know I didn’t come up with it myself.  No doubt.  I cannot believe I’m going to admit it, but I actually bought Sheryl Crow’s cookbook.  That’s right.  If It Makes You Healthy.  It was 5.99 on the bargain rack; don’t judge me.  Besides, she had help, of course, from Chuck White, who is a professionally trained chef.


Also, none of that matters.  What really matters is that the recipes are arranged in the book by season, which I love.  I think every cookbook should be set up that way.   If this bruschetta is any indication of what’s to come, then I got a bargain; if not, I already got my money’s worth.

Eat Well and Savor.





About Monica

A court reporter who likes to cook, and travel, and go to the spa, and read, and spoil her dog.

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