Directions
- Prepare the whipped tofu by blending the tofu, Parmesan, garlic powder, baking powder, salt, lemon juice, pepper and olive oil in a food processor until smooth and creamy. Set aside.
- Cut the baguette into slices and toast in a 400-degree oven for about 3 minutes, until slightly crisp.
- Meanwhile, spread the piquillo peppers out on a board and blot with a paper towel to remove excess oil, then slice finely.
- To assemble the crostini: On a toasted slice of baguette, spread a layer of the whipped tofu mixture, followed by the chopped piquillo peppers, and then a generous drizzle of the balsamic glaze. Garnish with a few fresh micro-greens or sprouts.
