Hello, lovelies! Here’s my light and easy summer lunch inspiration for you: Tofu and cherry tomato bruschetta with fresh dill and olives. It’s a quick, simple and super yummy vegan recipe and a must-make make on your summer menu!
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, cut into cubes (my hubby makes the most delicious tofu in the world : )
sourdough bread, thinly sliced
2 cloves of garlic, crushed
Kalamata olives, pitted and chopped
2 tbsp. fresh dill, finely chopped
1 tbsp. extra virgin olive oil
Himalayan pink salt 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 all ingredients. Drizzle with extra virgin olive oil, season with salt and and gently stir.
Top each of the toasted sourdough bread slices with this delicious tofu cherry tomato mixture. Serve immediately.
This vegan recipe is so quick and refreshingly delicious! The perfect light summer lunch or dinner : )
Have a fabulous day, my dear friends!
Lots of LOVE,
Photo credit: My Cosy Retreat ©