After seeing the viral ‘Whipped Ricotta Toast’ on social media I found myself seriously craving it. Using tofu is the perfect replacement for ricotta, and combined with toasted sourdough, homemade blueberry compote and a drizzle of maple syrup, this is going to be your new favourite toast topping. Not only is it delicious, it’s also high in protein and will keep you satiated.
Whipped Tofu On Toast
Ingredients
Whipped Tofu
- 1 300g block firm tofu drained
- 2 tbsp maple or agave syrup
- 1 tsp vanilla extract
- 1/2 lemon juiced
- 1/2 tsp lemon zest
- 1/4 cup soya milk (or more if needed)
- Pinch salt
- Handful cashews (soaked in boiled water for 15 minutes to soften) optional – adds a creamier texture and flavour but works without!
Blueberry Compote
- 150 g blueberries
- 2 tbsp water
- 1 tbsp maple or agave syrup
For serving
- 4 slices sourdough toasted
- Lemon zest
- Maple or agave syrup
Instructions
- Start by making the blueberry compote by adding the blueberries, water and maple syrup to a pan over a low-medium heat. Heat over a low-medium heat for around 10-15 minutes, stirring often, until the blueberries have softened/wilted and a sticky compote has formed.
- Make the whipped tofu by adding all of the ingredients to a blender and blending until smooth – taste test and add any more lemon juice or sweetener to your preference.
- Ensemble the toasts by adding the whipped tofu to the toasted sourdough slices (I used a piping bag as I was feeling fancy and it looks so pretty!), top with the blueberry compote, lemon zest and a drizzle of syrup. Enjoy!
