Recipe: Whipped Tofu Tomato Confit

Whipped Tofu

INGREDIENTS

• 2 garlic cloves, minced 
• 12 oz extra-firm tofu, drained 
• 2 ½ tablespoons nutritional yeast 
• 2 tablespoons extra virgin olive oil 
• 1 medium lemon, zested, juiced 
• 1 tablespoon white miso 
• Sea salt and fresh black pepper 
• Crostini or crackers for serving

INSTRUCTIONS

1. Pat tofu dry, break it into large pieces, and add to a food processor along with the remaining
   ingredients.
2. Blend for a few minutes, scraping down the sides, until smooth and whipped. For a thinner
   texture, add up to 1 tablespoon of water, and blend.
3. Taste, adding more nutritional yeast, salt, olive oil, or lemon juice as desired.
4. Spread on a plate, top with confit tomatoes, and serve with crostini or crackers

Tomato Confit

INGREDIENTS

• 1 lb. cherry tomatoes
• 3 garlic cloves, sliced
• 7-8 sprigs fresh thyme
• Extra-virgin olive oil
• 1 teaspoon high-quality balsamic vinegar
• Sea salt flakes, fresh cracked black pepper 

INSTRUCTIONS

1. Preheat oven to 300 degrees F. Arrange the cherry tomatoes and garlic in a small baking
   dish and tuck thyme sprigs around. Drizzle generously with olive oil until the tomatoes are
   almost fully covered.
2. Add the balsamic vinegar, season with salt and pepper, and toss gently to coat.
3. Roast until the tomatoes are wrinkly but not all have burst, about one hour.
4. Once ready, remove the tomatoes from the oven and cool to room temperature.
5. Store in airtight containers, topping the tomatoes with their cooking oil. Store in the
   refrigerator for up to one week.