Vegan Eggplant Caprese Bruschetta Toasts

1. 1

   Place textured vegetable protein in a bowl; add 3/4 cup plus 2 tablespoons boiling water and stir. Let stand for 5 to 10 minutes.

2. 2

   Preheat oven to 425 degrees F (220 degrees C). Place eggplant cutlets on a baking sheet.

3. 3

   Bake in the preheated oven for 10 minutes. Flip cutlets. Bake until golden brown, 16 to 17 minutes more.

4. 4

   Preheat grill for medium heat and lightly oil the grate.

5. 5

   Slice bread into 16 slices approximately 1/2-inch thick. Paint bread with olive oil.

6. 6

   Cook on the preheated grill until lightly browned, about 3 minutes.

7. 7

   Place tomatoes in a microwave-safe bowl. Heat in a microwave until slightly softened, about 3 minutes. Drain and discard excess liquid.

8. 8

   Stir tomatoes, capers, and dehydrated garlic into the rehydrated textured vegetable protein.

9. 9

   Arrange toasted bread slices on a serving dish. Stack 1 eggplant on each slice of bread; top with a dollop of tomato mixture.

* Per serving · 4 servings · Values may vary.