To make the confit, in a small pot, add the garlic, tomatoes, leeks, and enough Algae Cooking Club oil to fully submerge your ingredients.

Cook on the lowest possible temperature for at least two hours. (This can be done in the oven on low as long as the pot has a lid)

To make the tofu spread, add the tofu, lemon juice and zest, dijon mustard, coconut aminos, miso, smoked paprika, and 2 tsp kosher salt to a high speed blender.

While blender is running, add 3-4 tbsp of the garlic, leek, tomato confit algae oil to the blender.

To assemble: toast your bread, spoon a hefty portion of tofu spread on your toast, add the confit tomatoes, garlic cloves, and leeks to your toast.

Top with more smoked paprika, maldon sea salt, and/or herbs of your choice. Tomato, garlic, and leek confit will last in the refrigerator for up to 3 months.