Toast with Tomato Confit and Tofu Spread
I don’t know about you, but I personally love making my own tomato confit and using it in a variety of recipes throughout the week. In collaboration with Aliments du Québec, I’m serving it for breakfast with a super creamy tofu spread! The star of the recipe is definitely Savoura‘s tomato, a colourful, tasty cherry tomato grown in greenhouses here in Quebec.
Enjoy!
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- Servings: 4 to 8
- Preparation time: 20 minutes
- Cooking time: 1h30
Ingredients
Candied Tomatoes
- 4 cups (560g) Savoura tricolour tomatoes (tomatrio)
- 4 garlic cloves, peeled
- 1/2 cup (125ml) Quebec olive or sunflower oil
- 4 to 6 sprigs fresh thyme
- 1 teaspoon (5 ml) salt
- 1/4 teaspoon (1.25 ml) hot pepper flakes (or more to taste)
Tofu spread
- 1 block of semi-firm tofu (400g)
- 1 tablespoon (15ml) olive oil
- 2 tablespoons (30ml) apple cider vinegar
- 2 tablespoons (30ml) nutritional yeast
- 1 tablespoon (15ml) miso (optional)
- 2 teaspoons (10ml) maple syrup
- 1 teaspoon (5 ml) salt
Assembly
- 2 to 4 slices of toasted bread
- Hot pepper flakes
- Pepper, to taste
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Preparation
Candied tomatoes
- Preheat the oven to 300°F and place the rack in the centre. Place all the ingredients for the tomato confit in an ovenproof dish and toss gently.
- Bake for 1 hour 30 minutes.
Tofu spread
- Place all the spread ingredients in a blender. Blend until smooth.
Assembly
- Spread the tofu spread on toasted slices of bread, top with the tomato confit and a sprinkling of hot pepper flakes. Enjoy!
Aliments du Québec
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