6 slices from a crusty Italian or French loaf (½” thick slices)
4 oz firm tofu (follow directions below to prepare the tofu)
1/4 cup fresh pitted black olives
2 medium tomatoes, seeded and chopped (Roma, or another sweet tomato would work well)
3/4 cup chopped fresh basil leaves
2 Tbs minced garlic
3 Tbs olive oil
To prep the tofu, cut the block in half (lengthwise). Place the tofu on a cutting board lined with wax paper, cover with another sheet of wax paper and place a heavier cutting board on top. Place a can or other item under the cutting board – you want to lift it at an angle, so the liquid can easily drain off. Place the cutting board over the sink, so it will drain into the sink – this saves on cleanup! Let drain for 10 minutes. Once drained, chop the tofu into 1/4″ cubes.
For the topping, heat 1 Tbs olive oil in a pan and add the garlic. Heat for 30 seconds, add the tofu and heat until tofu is slightly browned. Remove from heat and place garlic, tofu and oil (from the pan) in a bowl.
Add the tomatoes, olives and basil and toss until blended.
Meanwhile, toast the slices of bread in your oven or broiler until light golden. Brush the remaining olive oil evenly over the slices. Top with the mixture and serve at room temperature. Servings: 6 Serving Size: 1 Nutritional Analysis per serving:
Fat: 11 grams
Sat. Fat: 1
Soy Protein: 4
If you omit the olives, you will reduce the calories to 157 and fat to 9 grams.