• Mary Katherine Starr

Spinach and Tofu Crostini

These spinach and tofu crostini are savory, garlicky bites that will fill you up and start your day off with some greens! They also pair SO well with mimosas.

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 brunch idea is quick, easy and cheap. 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, we added a bit of garlic, salt, turmeric and Violife feta to make this crostini a tasty meal! It is perfect work for breakfast, lunch or dinner!


2 large handfuls spinach

1 block drained tofu

1 clove garlic

1/2 tsp turmeric

3 Tbsp olive oil

1 crusty baguette

Violife feta

salt and pepper to taste

fresh lemon juice (optional)


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!

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