Need a not-too-complicated dinner recipe to add to your rotation of meatless meals? Try this tasty vegan crostini recipe  with baked tofu and carrot slaw!This is a guest post by Joey Bruno, who blogs about all things vegan at Thrive Cuisine. Check out his site for inspiration on getting more veggies in your life!

Vegan Crostini Recipe with Baked Tofu & Carrot

A plant-based diet has so many benefits — in addition to shrinking your foodprint (the ecological impact of the food you eat), plant-based meals like this one are great for your health! Offering an array of anti-inflammatory antioxidants and important nutrients like potassium, this satisfying dish is sure to please your body and your palate.

Many people think that by adopting a plant-based diet that the range of foods you eat shrinks when in fact the opposite is true. By embracing the wide range of foods the plant kingdom has to offer and finding new ways to cook with them a new realm of cuisine opens up.!

This Vegan Crostini Recipe with Tofu & Carrot recipe not only has a lot of flavor elements, but several layers of texture as well. It’s a perfect example of how a few simple plant ingredients prepared the right way can have just as much character as any meat-based dish.

The tofu and carrot slaw can be served on bread as crostini or on its own as a main course, accompanied by rice or greens if you prefer. Choose organic ingredients whenever possible.

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Vegan Crostini Recipe with Baked Tofu & Carrot

Ingredients:

1 loaf or slices of crostini or crusty bread (preferably whole-grain and/or sourdough)
1 block of firm or extra firm tofu
1 medium tomato, sliced thin
1 medium avocado, sliced thin
2-4 medium to large carrots
1 green onion (scallion)
1 TBSP toasted sesame oil (where to buy)
¼ cup sesame seeds (where to buy)
¼ cup balsamic vinegar (where to buy)
¼ cup slivered almonds, preferably toasted (where to buy)
Pinch of salt
Pinch of pepper
Pinch of garlic powder (where to buy)
Pinch of onion powder (where to buy)


For the Carrot Slaw:

Cut carrots into julienne or a small/rough dice – the smaller or thinner the better. Throw into a bowl and mix with sesame oil, balsamic vinegar, sesame seeds, green onion, almond slivers, salt, and pepper. Add more balsamic vinegar or salt and pepper to taste. Mix and toss thoroughly. Another mixing may be necessary before plating the dish.

Baked Tofu:

Cut block of tofu into thin strips and lay out on a baking pan lined with parchment paper or silicone mat. Season on each side with salt, pepper, garlic powder, and onion powder to taste. Bake at 350F for 20-30 minutes or until the outside is crispy. Cooking time will differ based on thickness of slices.

Assemble:
Layer the tofu, tomato, and avocado on a thick and crusty bread and top with carrot slaw. The thinner you can slice the tomato, avocado and tofu the more compact and easier to eat it will be! However, if you’re someone that likes to take huge bites, feel free to leave them a bit thicker.

If you’re gluten-free, you can use gluten free bread or serve the tofu and slaw with a side of your favorite rice. If you’re grain free, serve the tofu and veggies on some sauteed greens for an elegant and healthy main course.

Want to learn more about plant based eating? Visit the lifestyle page on Thrive Cuisine!

About Joey Bruno: Cooking healthy, delicious, plant-based meals has been Joey’s true passion since he went vegan in 2015. He has a masters in Nutrition and Food Science and is committed to making the internet a place of education and knowledge rather than misinformation and clickbait. In his spare time he likes bike riding and practicing Jiu Jitsu. He currently lives in Delaware with his wife. 

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