Vegan Ricotta Toast Recipe
Prep Time:
15 minutes
Cook Time:
33 minutes
Servings:
4 Servings
Ingredients
  • 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
  • ΒΌ cup fresh basil
Directions
  1. 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.
  2. 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.
  3. 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.
  4. 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.