Vegan Ricotta Toast Recipe
In recent years breakfasts have taken a creative turn and toast has become the canvas for creativity with some innovative toppings. Ricotta toast hit the scene a few years ago and with lots of delicious variations, it's still going strong. Today we bring you a vegan version of ricotta toast topped with blistered tomatoes and fresh basil, which is packed with plant-based protein to carry you to lunch feeling energized.
Recipe developer Miriam Hahn brings us this recipe and says, "My favorite thing about this recipe is how versatile it is. It makes a great breakfast or brunch item but also can be served as an appetizer or paired with a salad for dinner. Plus, once you learn how to make the vegan ricotta you can switch it up with other savory toppings like roasted red peppers and mushrooms or sweet versions like blueberries, pistachio, and lime."
Gather the ingredients for vegan ricotta toast
To make this recipe you can start your shopping spree in the produce aisle. Pick up some extra firm tofu, grape tomatoes, garlic, lemon, and fresh basil.
"I like to use extra firm tofu here, but firm will work as well. The super firm variety is not the best choice because we want our finished tofu ricotta to be soft and spreadable," Hahn explains.
Then you'll need some oil, sourdough bread, and a collection of spices like garlic powder, oregano, salt, and nutritional yeast which you'll find in the spice aisle. "If you can't find sourdough any bakery type bread will be delicious," Hahn says.
Press the tofu and saute the tomatoes
We'll start this step by pressing the tofu. If you have a tofu press, pull that out. If you don't have a tofu press, place your tofu in a shallow bowl and add a flat plate on top and stack something heavy on top of the plate. Let this sit for 15 minutes. The excess water will collect in the shallow bowl.
While the tofu is being pressed, we can get our tomatoes going. Add 1 tablespoon of oil to a frying pan and heat it to medium-high heat. Add the garlic and cook for 2 minutes, then add the tomatoes and cook on medium heat for 30 minutes stirring occasionally.
"You can help the tomatoes blister and burst by pressing down on each one with a wooden spoon. All of the tomato juices will blend with the garlic and give us a saucy "gravy" to go with the tomatoes," Hahn shares.
Make the vegan ricotta
Making the star of this recipe — the vegan ricotta – comes next. This step will go quickly so start by preheating the oven to broil so you'll be ready to toast the bread.
To make the vegan ricotta, remove the tofu from the press and add it to a food processor. Then add the remaining tablespoon of olive oil, nutritional yeast, garlic powder, oregano, salt, and lemon juice. Flip the switch and blend until smooth. "It's helpful to scrape down the sides a couple of times in between blending," Hahn shares.
Toast the bread and assemble the ricotta toast
Slice the bread into whatever thickness you like and place it on a baking tray. Pop this into an oven set to broil. It should just take a few minutes lightly brown it. When that's done, add a layer of our vegan ricotta onto your toast and top it with the blistered tomatoes and fresh basil.
"You'll have some leftover ricotta that will keep nicely in the fridge for up to five days. You can use this for stuffed shells, baked ziti, or layer it into a sandwich with roasted vegetables," Hahn explains. Move over avocado toast, we think we just introduced you to your new favorite way to eat toast!
- 1 (16-ounce) package extra firm tofu
- 1 (8-ounce) carton grape or cherry tomatoes
- 2 cloves garlic, minced
- 2 tablespoons olive oil, divided
- 1 tablespoon nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 1 teaspoon coarse salt
- Juice of one lemon
- 4 slices sourdough bread
- ¼ cup fresh basil
- Take the tofu out of the package and press the water out with a tofu press if you have one. If you don't have one, you can press your tofu by placing it in a shallow bowl. Place a flat plate on top of the tofu and add something heavy on top of the plate. Let it sit for 15 minutes. The excess water will collect in the shallow bowl.
- Set your tofu press aside and let it sit while you prepare your tomatoes. Add 1 tablespoon of oil to a frying pan and heat it up to medium-high heat. Add the garlic and cook for 2 minutes, then add the tomatoes and cook on medium heat for 30 minutes stirring occasionally. After about 15 minutes you can press down on them with a wooden spoon to help them burst.
- Heat up the oven to broil. After your tofu has been pressed, add it to a large food processor with the remaining 1 tablespoon of olive oil, nutritional yeast, garlic powder, oregano, salt, and lemon juice. Blend until smooth.
- Slice your bread and put it on a baking tray. Put it under the broiler for about 3 minutes or until the bread is toasted. Spread the tofu mixture on the bread and top with the blistered tomatoes and fresh basil.
| Calories per Serving | 634 |
| Total Fat | 20.3 g |
| Saturated Fat | 3.1 g |
| Trans Fat | 0.0 g |
| Cholesterol | 0.0 mg |
| Total Carbohydrates | 82.0 g |
| Dietary Fiber | 8.2 g |
| Total Sugars | 8.7 g |
| Sodium | 858.1 mg |
| Protein | 37.7 g |
