I started looking through my fridge for little things to use up before they spoiled. This is what I found: half a tomato, leftover raw tofu, and Vegenaise. I only had just enough to make something small so, I decided to make some cute open faced sandwiches. I didn’t measure out the amounts — this is just too simple a recipe for that. Besides, you can make as few as 2 or as many as you want depending on your need. I used a biscuit cutter to cut the bread into rounds, but if you want, you can create fun shapes with a cookie cutter or a knife or even by pressing hard with a cup. If your tomato is bigger than the bread, you can also use the biscuit cutter to cut the tomato to just the right size or dice it into small pieces and place it on top for a different look. These little guys resemble fresh mozzarella, tomato, and basil antipasto and are pretty “fresh” tasting and light — perfect for an appetizer to that summer dinner party on the patio or just as a light snack in the middle of your day.
Whole wheat bread, cut into rounds
Tomato, thickly sliced into rounds as big as the bread rounds or slightly smaller
Vegenaise, as desired
Firm or extra firm tofu, drained, pressed, and diced into small cubes
Fresh basil, sliced
Salt and freshly ground pepper, to taste
Additional spices (if desired)
Put as thin or thick a layer of Vegenaise as you desire on the bread. Top with a tomato slice. Top with a few cubes of tofu, then a few slices of fresh basil. Sprinkle with salt and pepper to taste. Add a light sprinkling of other spices if desired. Serve immediately.