Vegan Bruschetta


  1. 1-2 blocks Weekday Food tofu – we recommend a chickpea tofu: Sun Worship or Fine Sea Salt
  2. Loaf of bread – classic option is the Italian baguette, but nothing, in our opinion, beats a good sourdough
  3. 2 cups cherry tomatoes, halved or 4-5 ripe tomatoes, diced
  4. 2-3 cloves of garlic, minced
  5. 1/4 cup fresh basil leaves, chopped
  6. 1 tablespoon balsamic vinegar
  7. 2 tablespoons extra-virgin olive oil
  8. Balsamic glaze (optional, for drizzling)
  9. Salt and pepper to taste


  1. Preheat oven to 400°F.
  2. Cut tofu blocks into wide, flat slices, or a shape appropriate to your bread of choice. Cook in a pan on the stovetop, in the oven, or in an air-fryer.
  3. Place the bread slices on a baking sheet and brush each slice lightly with olive oil. Toast the bread in the preheated oven for about 5-7 minutes or until they turn golden and crispy. You can also toast the bread on a grill for a smoky flavor.
  4. In a medium-sized bowl, combine the halved cherry tomatoes (or diced tomatoes), minced garlic, chopped basil, balsamic vinegar, and extra-virgin olive oil. Mix well until all the ingredients are evenly coated. Season the mixture with salt and pepper to taste.
  5. Once the bread slices are toasted, let them cool slightly before assembling the bruschetta.
  6. Place a slice of tofu on each toasted bread slice.
  7. Spoon the tomato mixture over the mozzarella-topped bread, ensuring that the tomatoes and basil are evenly distributed.
  8. If desired, drizzle a little balsamic glaze over the top for added flavor and good looks.
  9. Arrange the bruschetta on a serving platter and serve immediately while the bread and tofu are still warm.


  • Make it gluten-free: use rice cakes, sturdy GF crackers, or roasted eggplant or zucchini
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