Whipped Tofu Toast with Tomato and Leek Confit
Directions
- 1In a small pot, add garlic, tomatoes, leeks, and enough algae oil to fully submerge ingredients. Cook on low heat for at least two hours.
- 2Add tofu, lemon zest and juice, dijon mustard, coconut aminos, miso, smoked paprika, and kosher salt to a high speed blender.
- 3While blending, add 3-4 tbsp of the confit oil to the blender.
- 4Toast bread, spoon tofu spread on top.
- 5Add confit tomatoes, garlic, and leeks.
- 6Top with smoked paprika, salt, and herbs.
Ingredients
- 1 cup tomatoes
- 1 leek
- 1.5 cup garlic
- 0 @algaecookingclub oil
- 1 14 oz container soft tofu
- 1 lemon
- 1 tsp dijon mustard
- 2 tbsp coconut aminos
- 1 tbsp miso
- 1 tsp smoked paprika
- 0 kosher salt
- 0 toast
- 0 herbs
Equipment
small pothigh speed blenderknifezester