This delicious vegan ricotta is made using tofu and it has a sweet cheesecake-like flavour.
If you love your brunch on the sweet side, then this is definitely for you – and it’s also a great after-dinner treat.
It’s packed with 19g of protein per serving and comes together in 10 minutes!
Notes:
- You can also serve this with fresh fruit, such as blueberries, raspberries, sliced banana or kiwi.
- The tofu should be firm, not soft like silken tofu. The latter will create a very runny ricotta.
- We use extra virgin olive oil, which has a more fruity and complex flavour compared to regular olive oil. It also retains more heart-healthy fats and antioxidants because it’s less processed.
- This tofu ricotta will have a sweet flavour, almost like a cheesecake. It’s not something we eat every morning, but we love to make it for brunch on a weekend or even as an after dinner treat!
- You can 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.
![Vegan Whipped Tofu Ricotta On Toast Recipe](https://www.wearesovegan.com/wp-content/uploads/2024/01/veganwhippedtofuricottatoastrecipeH1.jpg)
Whipped ‘Ricotta’ On Toast
Ingredients
- 1 x 400 g block of firm tofu, drained
- 2 tsp maple syrup, plus extra for topping
- 2 tbsp olive oil, see notes
- 1/4 tsp vanilla extract
- salt + pepper
- 1 lemon
- 4 large slices of toast
Method
- Add the tofu, maple syrup, olive oil, vanilla extract, a small pinch of salt and 3 tbsp of water to a high-speed blender. Next add the juice and zest from half of the lemon (save the remaining lemon half for later), then blend until smooth.
- Add more water and keep blending until the mixture resembles a thick and silky-smooth consistency. Then give it a taste and adjust the flavour to your liking i.e. add more maple syrup if you like it extra sweet or more lemon zest if you like it more zesty.
- Spoon the tofu ricotta on top of the toast or - if you want something a bit more fancy - add the tofu ricotta to a piping bag and pipe it over the toast. We love to top with a small drizzle of maple syrup, extra lemon zest from the remaining lemon half and a small pinch of pepper. Store leftovers in an airt-tight container in the fridge for up to 3 days. Enjoy!
5 Comments
Would it be possible to leave out the maple syrup, to lessen the sweetness?
Yes of course, but tofu can have a slightly bitter taste, which might come through in the flavour.
Can I leave out the olive oil or sub it for something other then oil? thanks looks amazing.
Can I use immersion blender? Btw I bought “so vegan” I love it!
This is my first time blending tofu, and I can’t believe how super creamy it gets! I added some agave, extra vanilla, and fresh nutmeg and cardamom. So delicious! Thank you for all of your beautiful recipes and tutorials❤️❤️