Vegan Whipped Ricotta Toast
Tofu, ever the culinary chameleon, is utterly transformed with just a few pantry staples and a couple minutes in the food processor. Suddenly light and airy, smooth as silk, and subtly sweet and tangy, it can become a rich, high-protein spread right before your eyes. Approximating the taste and texture of whipped ricotta, no dairy needed. Slather it on crisply toasted bread and lavish it with your favorite toppings to make an unbeatable quick-fix breakfast or snack.
Servings: 2 slices
Calories: 336kcal
Ingredients
- 10 ounces super firm tofu throughly drained
- 2 tablespoons lemon juice
- 2 tablespoons date syrup or maple syrup
- 1 tablespoon white miso paste chickpea miso for soy-free
- 2 teaspoons nutritional yeast
- 1-3 tablespoons water
Toast and Toppings
- 4 slices Ezekiel sprouted grain bread, toasted or gluten-free bread
- 1/2 cup fresh raspberries
- 1 teaspoon lemon zest
- ground black pepper to taste
- edible flowers (optional)
- flaky salt (optional)
Instructions
- Place the tofu, lemon juice, date syrup, miso, nutritional yeast, and 1 tablespoon of water in a blender or food processor. Thoroughly puree, pausing to scrape down the sides with your spatula to make sure everything is incorporated, until completely smooth. Slowly stream in additional water as needed, being careful not to overdo it, until the texture is silky but spreadable.
- When ready to serve, spread the whipped tofu ricotta generously onto each slice of toast. Garnish with fresh raspberries, lemon zest, black pepper, and edible flowers and/or flaky salt, if using. Enjoy!
Notes
You can get date syrup at some local grocery stores or online from The Date Lady. Get 10% off with code SPBK10 at www.ilovedatelady.com
Serving suggestion: Switch things up and use fruit that’s fresh and in season. There’s no limit to the flavorful possibilities! Consider sliced peaches with a touch of basil in the summer, lightly stewed apples and a pinch of cinnamon in the fall, diced persimmons in the winter, and so much more.
To make a savory variation, omit the maple syrup and increase the water by 2 tablespoons. Top with sliced cucumbers, tomatoes, arugula, crushed red pepper flakes, or anything else you’d put on avocado toast.
Notes: The whipped tofu ricotta will keep in the fridge for 3 – 5 days.
Nutrition
Serving: 2slices | Calories: 336kcal | Carbohydrates: 54g | Protein: 21g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 452mg | Potassium: 543mg | Fiber: 9g | Sugar: 16g | Vitamin A: 19IU | Vitamin C: 15mg | Calcium: 80mg | Iron: 4mg