DISHORA / RECIPES
Vegan ricotta toast
Lemony tofu spread, warm tomatoes and crisp sourdough.
Next: ingredients →
DISHORA / RECIPES
Ingredients · 4 toasts
TOFU SPREAD
1 × 14-oz (397 g) firm tofu, drained
1 tbsp olive oil · 2 tbsp nutritional yeast
2 tbsp lemon juice
½ tsp each garlic powder & dried oregano
¼ tsp each fine salt & black pepper
1–3 tsp water, optional, only if needed
TOAST & TOPPING
4 vegan sourdough slices, 60 g each
225 g cherry tomatoes · 1 tbsp olive oil
2 garlic cloves (6 g), minced
8 basil leaves (4 g), torn at serving
DISHORA / RECIPES
Gather your tools
Food processor
10-inch skillet · Toaster
Plate, clean towel and weight
Knife and cutting board
Measuring spoons and kitchen scale
DISHORA / RECIPES
First: drain the tofu
Wrap drained tofu in a clean towel. Put it on a plate with another plate and a modest weight on top for about 10 minutes while prepping the other ingredients. Discard released liquid.
Visit the recipe for all instructions.