Tofu bruschetta is a nutritious snack to feed yourself after exercising or just as a snack to hold you until dinner. I love tofu but because of my thyroid issues only eat it a few times each week. This is worth waiting a day or three for.
(makes 5 servings)
1 package extra firm tofu
1 package grape tomatoes
Optional: 2 yellow squash and/or Japanese eggplant
1 red pepper, thinly sliced
1 red onion cut into half slices
2 T. ground turmeric
1 tsp. ground cumin
1 T. + 1 tsp. canola oil
Salt and pepper to taste
Preheat the oven to 425 degrees. Slice the tofu as if you were slicing bread. Drizzle with 1 tsp. of canola oil and rub with turmeric. Lay the slices on a pan-sprayed baking sheet. Bake until crispy for about 10-15 minutes.
In the meantime, halve the grape tomatoes, dice the squash, slice the onion into moons, slice the red pepper into strips. Spread veggies on a large baking sheet. Sprinkle with salt and pepper and drizzle lightly with canola oil or spray with pan spray.
Grill or broil veggies until softened and lightly browned on both sides. Let cool.
Toss the veggies with the remaining turmeric, cumin, canola oil and salt/pepper. Cover and chill in the refrigerator. Serve on top of baked tofu slices.