Whipped Tofu Toast with Tomato and Leek Confit www.instagram.com 123 mins Pick the duration units Minutes Hours Serves 1 Serves Save ✕ How to import recipes? Not sure how to import recipes to other apps? Check one of the guides bellow! Notion Evernote close Export Copied! Copy Exporting... Plain text Exporting... Notion markdown Exporting... Evernote enex Print Cancel Edit save Directions 1. In a small pot, add garlic, tomatoes, leeks, and enough algae oil to fully submerge ingredients. Cook on low heat for at least two hours. 2. Add tofu, lemon zest and juice, dijon mustard, coconut aminos, miso, smoked paprika, and kosher salt to a high speed blender. 3. While blending, add 3-4 tbsp of the confit oil to the blender. 4. Toast bread, spoon tofu spread on top. 5. Add confit tomatoes, garlic, and leeks. 6. Top with smoked paprika, salt, and herbs. 1. In a small pot, add garlic, tomatoes, leeks, and enough algae oil to fully submerge ingredients. Cook on low heat for at least two hours. 2. Add tofu, lemon zest and juice, dijon mustard, coconut aminos, miso, smoked paprika, and kosher salt to a high speed blender. 3. While blending, add 3-4 tbsp of the confit oil to the blender. 4. Toast bread, spoon tofu spread on top. 5. Add confit tomatoes, garlic, and leeks. 6. Top with smoked paprika, salt, and herbs. Add Direction Ingredients 1 cup tomatoes 1 leek 1.5 cup garlic @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 kosher salt toast herbs - + - + - + - + - + - + - + - + - + - + - + - + - + Add ingredient Equipment small pot high speed blender knife zester Add equipment Tips Add tip How accurate is this recipe? Submit Cancel save Extract your Next Recipe! Extract Recipe
