Hello, lovelies! Here’s my light and easy lunch inspiration for you: Tofu and cherry tomato bruschetta with fresh dill and olives. It’s quick, simple and so irresistibly yummy!
I can’t explain how happy I am with all these fruit and vegetable treasures in my kitchen. I just love this time of the year. I know summer might officially begin on June 21, but it feels like hot, hot summer… Therefore, all I need are smoothies, cherries and strawberries for breakfast and light and super tasty salads for lunch and dinner. And this lovely Tofu and cherry tomato bruschetta is such a gorgeous vegan option for this season.
Ingredients for Tofu and cherry tomato bruschetta with fresh dill and olives:
1 pint of cherry tomatoes
1 block firm tofu, diced (my hubby makes the most delicious tofu in the world : )
sourdough bread, thinly sliced
2 clove garlic, minced
Kalamata olives, sliced
2 tbsp. fresh dill, finely chopped
1 tbsp extra virgin olive oil
1 tbsp freshly squeezed lemon juice
salt and paper to taste
Instructions for Tofu and cherry tomato bruschetta with fresh dill and olives:
Toast the bread in the oven. In a small bowl mix together diced tofu and cherry tomatoes, minced garlic, sliced Kalamata olives and finely chopped fresh dill. Season with salt and paper. Drizzle with extra virgin olive oil and freshly squeezed lemon juice and gently stir.
Top each of the toasted sourdough bread slices with this delicious tofu cherry tomato mixture. Serve immediately.
I hope you will love this light and irresistibly delicious vegan summer lunch!
Have a fabulous day, my dear friends!
Photo credit: My Cosy Retreat ©