Description
Creamy tofu ricotta is slathered on toast and topped with thinly sliced radishes and a fennel frond herb sprinkle. This beautiful vegan and gluten free toast is perfect for a snack or light lunch!
Ingredients
- 1 14–ounce block of extra firm tofu, drained
- 1/2 tsp plus 1 tsp lemon zest, divided
- 1 tsp sea salt
- 2 tsp sugar
- 3 tbsp fresh lemon juice (you’ll need 1–2 lemons depending on how juicy they are)
- 3 tbsp extra virgin olive oil
- 1 tbsp nutritional yeast
- Sliced bread
- 3–4 radishes, thinly sliced
- 2 tbsp minced fennel fronds
- 1 tbsp minced onion chives
- flaky sea salt
Instructions
Blot any excess moisture from the tofu, then use your fingers to crumble it into a blender or food processor. Add 1/2 tsp of the lemon zest along with the salt, sugar, lemon juice, olive oil, and nutritional yeast. Pulse several times (don’t hit blend!) to bring everything together. You want a texture that looks like traditional ricotta (a bit grainy) rather than a completely smooth one. Set the ricotta aside.
Select your bread and toast it to your liking. While the bread is toasting, mix together the remaining tsp of lemon zest with the minced fennel fronds and chives in a small bowl. Spread or dollop your toasted bread with the tofu ricotta, then top it with some of the sliced radishes. Sprinkle some of the herb mixture over the top then finish with a sprinkle of flaky sea salt. Enjoy!
This makes about 2 cups of ricotta so you’ll have enough for plenty of slices of toast.
Notes
- Makes 2 cups of ricotta so feel free to put together the assembled toast whenever you’re ready for a piece!
- If you don’t have fennel fronds, you can use fresh dill in their place.
- Prep Time: 15 minutes
- Category: breakfast