Whipped ‘Ricotta’ on Toast
Directions
- 1Cut the tofu, drain it and squeeze out all of the water.
- 2Add the tofu, maple syrup, olive oil, vanilla extract, a small pinch of salt, 3 tbsp of water, the juice and zest from half of the lemon to a high-speed blender.
- 3Blend until smooth.
- 4Add the tofu ricotta to a piping bag and pipe it over the toast or just spoon it on top of the toast.
- 5Add the toast to a pan.
- 6Top with a small drizzle of maple syrup, extra lemon zest from the remaining lemon half and a small pinch of pepper.
Ingredients
- 400 g firm tofu
- 2 tsp maple syrup
- 2 tbsp olive oil
- 0.25 tsp vanilla extract
- pinch salt
- pinch pepper
- 1 lemon
- 4 large slices toast
- 3 tbsp water
Equipment
knifecutting boardbowlblenderspoonpiping bagpan
Tips
- Tofu is technically already cooked and is regularly eaten cold in countries like China and Japan
- Add more water and keep blending until the mixture resembles a thick and silky-smooth consistency
- Adjust the flavour to your liking, add more maple syrup if you like it extra sweet or more lemon zest if you like it more zesty.
- Store leftovers in an airt-tight container in the fridge for up to 3 days
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