Credits: Canva
Gigi Grassia has a lip-smacking recipe for plant-based Bruschetta.,
Credits: gigi_goes_vegan/ Instagram
Cream cheese (plant-based cheese) 100 g of firm tofu, drained 4-5 walnuts halves 10 g of nutritional yeast Small handful basil leaves Pinch of salt Extra virgin olive oil to taste 1 garlic clove Approx 130 g of baby plum tomatoes (or any tomato you like) Pinch of salt Black ground pepper (optional) Extra virgin olive oil to taste 2-4 slices of multi seeded sourdough Fresh basil leaves
Credits: gigi_goes_vegan/ Instagram
First, rub a piece garlic clove over sourdough toast.
Credits: gigi_goes_vegan/ Instagram
Then, add tofu, nutritional yeast, walnuts and olive oil into a blender.
Credits: gigi_goes_vegan/ Instagram
Add fresh basil leaves too to this mixer and blend the ingredients together.
Credits: gigi_goes_vegan/ Instagram
Prep your cherry tomatoes by chopping them into small pieces. Season with salt, pepper and olive oil.
Credits: gigi_goes_vegan/ Instagram
Finally, spread the cream cheese over the toast. Then, top it with chopped tomatoes and basil leaves.
Credits: gigi_goes_vegan/ Instagram
Credits: gigi_goes_vegan/ Instagram