Sticky Mushrooms & Miso Whipped Tofu Crostini 🫶🏻

A festive nibble/snack/brunch/lunch recipe! I could eat this at any time of the day to be honest...

Creamy whipped tofu topped with the most amazing umani packed sticky mushrooms loaded on pan griddled bread. So good!

Here’s the recipe! Much love, Niki xxx

Serves: 6-8
Prep Time: 15 minutes
Cook Time: 15 minutes

Ingredients

For the Whipped Tofu
225g organic firm tofu block
1 tbsp apple cider vinegar
2 tbsp nutritional yeast (optional)
1 tsp sea salt
1 tsp cracked black pepper
2 tbsp extra virgin olive oil
125ml oat cream or coconut cream
1 tsp white miso
1 tsp garlic granules
1/2 tsp dried oregano

For the Mushrooms
200g mushrooms, sliced
3 tbsp soy sauce or tamari
3 tbsp vegan Worcestershire sauce
1 tbsp maple syrup
1 tbsp balsamic glaze
1 tbsp apple cider vinegar
1 tbsp smoked paprika
1 tbsp olive oil
Black pepper, to taste

To Serve
Chunky fresh bread, cut into 6-8 slices
Olive oil, for griddling
Fresh herbs, for garnish

Method

To prepare the mushrooms, mix the soy sauce, Worcestershire sauce, maple syrup, balsamic glaze, apple cider vinegar, smoked paprika, and olive oil to create the dressing. Toss the sliced mushrooms in the dressing and let them marinate for at least 30 minutes, or a few hours if possible. Heat a griddle or frying pan over medium heat, add a little oil, and cook the mushrooms with their marinade until soft and caramelised. Set aside.

For the whipped tofu, add all the ingredients to a food processor and blitz until smooth and creamy, scraping down the sides as needed.

To serve, heat a griddle or frying pan over medium heat. Brush the bread slices with olive oil and grill on both sides until golden and crisp. Spread a generous layer of whipped tofu on each slice of bread. Top with the sticky mushrooms and garnish with fresh herbs.

Enjoy this beautifully balanced, umami-packed dish for any festive occasion!