Norma Koski's Tofu Tomato Focaccia

Name: Norma Koski's Tofu Tomato Focaccia
Total time: 1 h 35 min
Yield: 4 servings
Cuisine: italian
Ingredients: 1 3-inch square block of tofu; 2 teaspoons olive oil; 2 teaspoons tamari sauce; 4 teaspoons nutritional yeast; 1 6-inch square slab focaccia; Grated soy-Parmesan cheese; 2 tablespoons olive oil; 4 medium garlic cloves, minced; 1 6-ounce can tomato paste; 1 32-ounce can tomato purée; 4 tablespoons nutritional yeast; 2 tablespoons maple syrup; 1 tablespoon chopped fresh basil; 1 tablespoonchopped fresh parsley; 1 tablespoon chopped fresh oregano; Salt and freshly ground pepper to taste; 8 cups cleaned spinach leaves; 3/4 cup nutritional yeast; 1/4 cup sunflower seeds; 3 garlic cloves, peeled; 1 teaspoon salt; 1/3 cup olive oil

By Sandra Ballentine

Total Time: 35 minutes, plus 1 hour drain
Rating: 3(6)
Comments: Read comments

Featured in: Living over the boîte

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Ingredients

Yield:4 servings

13-inch square block of tofu
2teaspoons olive oil
2teaspoons tamari sauce
4teaspoons nutritional yeast
16-inch square slab focaccia
Grated soy-Parmesan cheese

For the Tomato Sauce

2tablespoons olive oil
4medium garlic cloves, minced
16-ounce can tomato paste
132-ounce can tomato purée
4tablespoons nutritional yeast
2tablespoons maple syrup
1tablespoon chopped fresh basil
1tablespoonchopped fresh parsley
1tablespoon chopped fresh oregano
Salt and freshly ground pepper to taste

For the Pesto

8cups cleaned spinach leaves
¾cup nutritional yeast
¼cup sunflower seeds
3garlic cloves, peeled
1teaspoon salt
⅓cup olive oil

Ingredient Substitution Guide

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Preparation

Step 1
Place tofu on a double-thick layer of paper towels on a plate; cover with another double-thick layer. Weigh tofu down with a can; let drain for 1 hour.
Step 2
Meanwhile, make the tomato sauce: heat the oil in a 3-quart saucepan over medium heat. Add the garlic and sautéfor 1 minute, until golden. Stir in the tomato paste and cook, stirring, until boiling. Stir in the purée, nutritional yeast, syrup and herbs; season with salt and pepper. Let simmer gently while making the pesto.
Step 3
For the pesto: combine the spinach, yeast, sunflower seeds, garlic and salt in a food processor. With the machine running, pour in the oil through the feed tube. Process, using the pulse motion if the spinach isn't moving down on its own, until puréed. Set aside.
Step 4
Preheat the oven to 375 degrees. Cut the tofu into four 1 1/84-inch-thick squares. Heat the oil in a skillet over medium-high heat and sear the tofu on both sides. Brush each piece on both sides with tamari sauce and sprinkle each with nutritional yeast. Set aside.
Step 5
Cut the focaccia into four squares and cut each piece in half crosswise. Spread the cut side of the bottom pieces with a thin layer of tomato sauce and place a piece of tofu on top of each. Spread the tofu with a thin layer of tomato sauce, and sprinkle with soy-Parmesan cheese. Place on a baking sheet and bake until heated through, about 7 minutes.
Step 6
Meanwhile, brush the cut side of each top piece with pesto. Place one piece, pesto side down, over each tofu focaccia square. Bake again, until the tops are crispy, about 7 minutes. Serve immediately.