Tofu Ricotta Holiday Crostini w/ Marinated Mushrooms

Add this crostini recipe to your holiday menu! Tofu Ricotta Holiday Crostini w/ Marinated Mushrooms. Toasted pieces of baguette topped with dairy-free “ricotta", balsamic glazed mushrooms, and fresh oregano. It’s protein-packed and an absolute must item to add to your holiday entertaining.

Servings

Small - Medium Gathering
Prep Time

15 Min
Cook Time

35 Min

Cooking Directions

Tofu "Ricotta"

Remove tofu from package and drain liquid.
Break tofu block into small pieces and add into a food processor.
Add lemon juice, nutritional yeast, salt, black pepper, and garlic powder with the tofu and pulse processor until tofu is broken down and all ingredients are combined (Texture should be similar to a ricotta consistency) *Be careful to not over blend.

Marinated Mushrooms

In a small bowl mix balsamic vinegar, soy sauce, olive oil, minced garlic, oregano, and fresh cracked pepper together.
Using a large skillet, on medium heat add sliced mushrooms and marinade. Sautee until mushrooms are cooked thoroughly.

Crostini

Set oven to broil.
Cut the baguette into 1/2" slices.
On a baking sheet, lay out the baguette slices and drizzle with olive oil, and season with salt (on both sides).
Place baking sheet in the oven and broil until golden brown (about 1 to 2 minutes per side).
Assemble, top toasted crostini with a layer of tofu ricotta, mushrooms, and Sprinkle with fresh oregano. Serve Immediately.

This recipe was created by Meg Quinn, @ainttooproudtomeg