Description
Easy to whip together, this tofu ricotta toast is perfect for a vegan breakfast, snack, or light lunch! Homemade tofu ricotta comes together quickly thanks to a blender or food processor. The creamy vegan ricotta is slathered on toast then topped with thinly sliced radishes and an impressive yet easy fennel frond herb sprinkle.
Ingredients
- 1 14–ounce block extra firm tofu, drained
- 1 1/2 teaspoons lemon zest, divided
- 1 teaspoon sea salt
- 2 teaspoons sugar
- 3 tablespoons fresh lemon juice, from 1-2 lemons
- 3 tablespoons extra virgin olive oil
- 1 tablespoon nutritional yeast
- 8–10 slices bread, toasted
- 3–4 radishes, thinly sliced
- 2 tablespoons fennel fronds, minced
- 1 tablespoon onion chives, finely chopped
- flaky sea salt, to taste
Instructions
Blot any excess moisture from the tofu, then use your fingers to crumble it into a blender or food processor. Add 1/2 teaspoon 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 teaspoon 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
- This recipe makes 2 cups of ricotta so feel free to put together the assembled toast whenever you’re ready for a piece rather than making all of the servings at once!
- Use leftover ricotta in any recipe calling for ricotta.
- If you don’t have fennel fronds, you can use fresh dill in their place.
- Prep Time: 15 minutes
- Category: breakfast