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Tofu Spread Recipe

Classic Bruschetta Gets Turned Up a Notch With a Tangy Protein-Packed Spread

Simple is often best, a point clearly put forth in the classic Italian antipasto bruschetta. It's nothing more than grilled bread rubbed with a garlic clove and topped off with olive oil, salt, and pepper. This perfect medley of flavors is anything but boring and has led me to (more than) a few bread binges in my life. Looking to add a little extra nutrition to the classic appetizer, I turned to this version from Sheryl Crow.

Building on the already-popular addition of tomatoes, Sheryl adds a tofu spread to her version, which not only gives it a tangy citrus zest but also brings with it a nice punch of protein. Gone is the crusty Italian sourdough you might be used to, but the addition of whole-grain bread brings with it fiber and an added depth of flavor. Enjoyed as an open-faced sandwich or cut up into bite-size servings for your next gathering, this is a dish you're sure to make again and again.

Bruschetta With Tofu Spread and Seasonal Vegetables

From If It Makes You Healthy: More Than 100 Delicious Recipes Inspired by the Seasons by Sheryl Crow, Chuck White, and Mary Goodbody


Vegetables can be adjusted depending on what's in season.

Tofu Spread Recipe


  1. 8 ounces extra-firm tofu, pressed
    2 tablespoons freshly squeezed lemon juice
    1 tablespoon finely chopped flat-leaf parsley
    1 1/2 teaspoons Dijon mustard
    1/2 teaspoon garlic powder
    1/4 cup olive oil
    Kosher salt and freshly ground black pepper
    8 slices whole-grain bread, lightly toasted
    5 medium-size ripe tomatoes, cored and sliced
    16 slices English cucumber
    1/4 cup chopped fresh herbs, such as basil, oregano, parsley, and chives


  1. Cut the pressed tofu into small chunks and transfer them to the bowl of a food processor fitted with the metal blade. Add the lemon juice, parsley, mustard, and garlic powder and pulse 10 to 15 times. Scrape down the sides of the bowl with a rubber spatula and then pulse for about 15 seconds.
  2. With the food processor running, slowly drizzle the olive oil through the feed tube into the tofu mixture, blending until it is the consistency of mayonnaise; about three minutes. If necessary, thin the tofu with water, one teaspoon at a time. Season to taste with salt and pepper, and pulse to mix. Set aside until ready to use, or transfer to a container with a tight-fitting lid and refrigerate for up to 10 days.
  3. Spread about one tablespoon of tofu spread onto each slice of toast. Top with the tomato and cucumber slices and season to taste with salt and pepper and a generous sprinkling of fresh herbs.

Source: Calorie Count


Calories per serving
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