Crostini + Tofu “Chèvre” with Cranberry-Orange Compote

Tofu “Chèvre”

Yields about 2 Cups

- 10oz firm tofu (we use Hodo!)
- 2 tbsp coconut oil, melted
- 2 tbsp apple cider vinegar
- 2 tbsp lemon juice
- 1 tsp onion powder
- 3/4 tsp salt
- 1/2 tsp dried thyme OR 2 tsp fresh thyme leaves
- 1/4 tsp black pepper

Directions‍

Drain any excess liquid out from the tofu. Break the tofu up into small pieces with your hands and add it to a food processor or high-speed blender. Add all of the remaining ingredients and process until smooth and creamy, stopping to scrape the sides of the food processor as needed. Transfer the mixture to a shallow container and let set in the fridge for at least an hour. Once set, plate it with the toasted bread & cranberry-orange compote to create delicious and festive crostini! Will hold refrigerated for a week.

Cranberry-Orange Compote

- 2 cups cranberries (fresh or frozen both work)
- 1/4 cup fresh orange juice
- 1/4 cup water
- 2 tbsp maple syrup
- 2 tbsp orange zet
- 1/4 tsp ground cinnamon (or 1 cinnamon stick, optional)

Directions

Cook all of the ingredients in a medium saucepan over medium-low heat, stirring frequently so that it doesn't stick to the bottom of the pot, for about 20-25 minutes, or until the cranberries have broken down and the sauce has thickened to your liking. If using cinnamon stick, remove before serving.

Crostini

- 1 baguette or loaf of GF bread of choice, cut into thin slices or rounds (about 1/4” thick)
- 2-3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp ground black pepper

Directions

Preheat the oven to 425F. Slice the baguette or cut your bread of choice into uniformly sized pieces - about 1/4” thick. Line a baking sheet with parchment paper, then evenly spread out your bread slices of choice. Drizzle or brush the bread with olive oil, then sprinkle salt & pepper over all the pieces. Bake for 6-8 minutes until desired toasty-ness. We like our crostini crunchy with a snap when bent by hand or bitten into.

To Plate:

Scoop about 1 tsp of the tofu “chèvre” onto the toasted crostini, then dollop with about half the amount of cranberry-orange compote. Garnish with a fresh thyme leaves for an extra fancy bite!

‍