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 clean cloth to remove excess oil, then slice finely.
- Assemble the crostini, starting with the whipped tofu and then top with the chopped piquillo peppers. To top it all off, add a generous drizzle of balsamic coulis and micro-sprouts.
