Toast with Tomato Confit and Tofu Spread

Name: Toast with Tomato Confit and Tofu Spread
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 4 to 8 servings
Cuisine: Québécoise
Ingredients: 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); 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; 2 to 4 slices of toasted bread; Hot pepper flakes; Pepper, to taste

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!

Servings: 4 to 8
Preparation time: 20 minutes
Cooking time: 1h30

See the recipe

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!

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