Crostini with tofu & wild garlic cream

Crostini with tofu & wild garlic cream

Total: 20 Min. | Active: 20 Min.
vegan, lactose-free
Nutritional value / person: 627 kcal
, Fat: 28 g
, Carbohydrate: 61 g
, Protein: 30 g


2 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Tofu cream

260 g tofu, cut into pieces
30 g wild garlic, roughly chopped
30 g Micro Greens
2 tbsp olive oil
¼ tsp salt
a little pepper


250 g bread, cut into slices
2 tbsp olive oil
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How it's done

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Tofu cream

Using a food processor or handheld blender, puree the tofu, wild garlic, Micro Greens and oil into a smooth cream, season.


Brush both sides of the sliced bread with oil, toast in a non-stick frying pan for approx. 2 mins. on each side. Spread the cream over the crostini.

Good to know
Shelf life: Cover and store the tofu cream in the fridge for approx. 1 week.
Tip: Stir a little grated zest and 1 tbsp of juice from an organic lemon into the cream.
Tip: Garnish with Mico Greens.

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