Search
  • Mary Katherine Starr

Spinach and Feta Crostini

These delicious party snacks are savory, garlicky bites that will impress even your meat-loving friends!



Sunday brunch has become a tradition for us. After 5am wake-ups all week, we love to make breakfast and then get back into bed and watch a movie. I know a lot of people would say that eating in bed is a horrible idea, but it is super cozy every now and then. This recipe started out as a brunch idea, but has quickly evolved to an any-time-of-day dish. If you are like us, you almost always have spinach and tofu in your fridge anyway! They are staples.


This recipe was actually inspired by a meal we had on a Delta flight last summer to Spain. If you didn't know, you can request meals that are vegetarian (dairy or non-dairy). You must do it in advance and always double check with the stewardesses once you board. Anyway, one of our breakfasts consisted of lightly sautéed spinach and a taste-less tofu patty on a ciabatta roll. We enjoyed the hint of veggie but it was a bit bland. I knew that we could spice things up a bit. In this version, I added a bit of garlic, salt, turmeric and Violife feta to make this crostini the tastiest of snacks.


Ingredients

2 or 3 large handfuls spinach

1 block drained tofu

1 clove garlic

1/2 tsp turmeric

3 Tbsp olive oil

1 crusty baguette, sliced thin

Violife feta

salt and pepper to taste

fresh lemon juice (optional)


Directions

Mix together turmeric (for coloring), 2 Tbsps olive oil and a pinch of salt and pepper. Cut tofu into thin squares or triangles and let sit in the mixture for 2-3 minutes making sure to coat all sides. Place in non-stick pan and cook on medium heat for about 5 minutes on each side, or until browned.


While tofu is cooking, add 1 Tbsp olive oil and garlic to another pan. Sauté garlic for 1 minute on medium heat before adding spinach. Turn the heat down and let the spinach wilt in the pan. Salt and pepper to taste. Add a squeeze of lemon juice to wilted spinach.

To assemble, cut the baguette into half-inch slices. Top with tofu, spinach and a bit of feta (optional) and enjoy while warm!


Next time, we will be making this for a dinner party! Serving plant-based food to family and friends that don't understand our "diet" is one of the best ways to show them how awesome it is!






5 views

Charleston, SC, USA

  • Instagram
  • Pinterest - Black Circle

©2017 by Purely Plant Powered.