I can't really post the recipe for this tofu "bruschetta" because it's from a copyrighted cookbook. But I can tell you how absolutely delicious it was. For Mother's Day I bought my mom Sheryl Crow's new cookbook If It Makes You Healthy. To my pleasant surprise the cookbook turned out to be pretty veggie friendly. And to my even bigger surprise my mom chose the tofu bruschetta as the first recipe she wanted to try.
Now, my mom is not a vegetarian, but she's really supportive and open minded. I mean, hello, she took me to Sublime for my early birthday dinner, so obviously she's awesome. But she's not really the biggest tofu fan. I think this recipe may have converted her. But then I was in for a third surprise!
My dad and my sister tried it as well. And not only did they try it, they loved it! While my dad and sister are supportive of my choice of being vegetarian, they're not always the most open minded when it comes to food. Especially my sister, who basically eats no vegetables at all (it's ok little sis, I still love you). My mom and I conveniently did not answer their question for the first ten minutes of dinner when they asked what was in the "spread". I basically listed every other ingredient. "Oh, it's just lemon juice, olive oil, garlic..." But my dad finally guessed right and continued to eat two more servings. So what I'm telling you is that you can get this spread approved by even the most die hard, tofu bashing omnivores.
We served the tofu "spread" with sliced tomatoes, cucumbers, and red onions. We made crostini out of our favorite whole grain baguette. And then we sprinkled our assembled bruschetta with fresh herbs. It's was ridiculously delicious.
Well my lovely Blake Bakes followers, this will be my last post for about a month. Because...I'm going to Costa Rica! I'm studying abroad for four weeks and I will be a little busy studying Spanish and site seeing to do any posting. But I will be back at the end of June, probably with a recipe for gallo pinto, a traditional Costa Rican dish.