Warm Herbed-Tofu Cakes on Garlic Crostini With Micro Greens
For the Tofu Cakes:
1/2 cup finely diced onions
1/4 cup finely diced carrots
2 tsp. minced garlic
2 lbs. firm tofu, crumbled
1 1/2 Tbsp. cornstarch
1/4 cup nutritional yeast
1/8 cup dry white wine
1 Tbsp. salt
1/2 tsp. ground white pepper
Juice of 1 lime
• Sauté the onions and carrots until soft, about 3 to 5 minutes.
• Add the garlic and sauté for 1 additional minute. Let cool completely.
• Add the remaining ingredients, mixing well. Let cool in the refrigerator for 30 minutes.
For the Herb Crust:
2 cups panko breadcrumbs
2 Tbsp. chopped fresh thyme
1 Tbsp. chopped fresh rosemary
2 Tbsp. chopped fresh parsley
1 Tbsp. chopped fresh basil
2 tsp. kosher salt
1 1/2 tsp. pepper
Prepared tofu-cake mixture
Oil for sautéing*
• Pulse the breadcrumbs briefly in a food processor to form a medium-grain crumb. Place in a bowl and add the herbs, salt, and pepper, mixing well.
• Form the cooled tofu-cake mixture into 26 ovals, about 1 1/2 oz. each.
• Dredge in the breading mix, coating all sides of the cakes.
• Sauté in a large saucepan over medium heat for 3 to 5 minutes on each side, or until browned and crispy.
*Note: Instead of sautéing the cakes, you can bake them in a 425°F for 15 to 20 minutes, or until browned and heated through.
For the Crostini:
1 or 2 thin baguettes, cut on the bias into 26 slices about 1/8 of an inch thick
2 Tbsp. minced fresh garlic
1/2 cup extra virgin olive oil
Cracked black pepper, to taste
• Preheat the oven to 375°F.
• Place the baguette slices on a parchment-lined sheet pan.
• Combine the garlic and oil and brush liberally onto each slice, covering the entire surface.
• Sprinkle with the pepper and bake for 10 minutes, or until golden brown and crunchy.
For the Greens:
1 1/2 cups micro greens (any type or mixture will work; sprouts may be substituted)
1/4 cup extra virgin olive oil
2 Tbsp. fresh lemon juice
Salt and pepper, to taste
• Combine the greens, oil, and lemon juice and season with the salt and pepper.
To Assemble:
• Place a warm tofu cake on top of each crostino and garnish with a small amount of the dressed micro greens.
Makes 26 crostini
