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!