A delicious vegan ricotta made using tofu with a sweet cheesecake-like flavor, perfect for brunch or a sweet after-dinner treat. Rich in protein and quick to prepare, this recipe can be topped with maple syrup and lemon zest for extra flavor.
1: Add the tofu, maple syrup, olive oil, vanilla extract, a small pinch of salt, and 3 tablespoons of water to a high-speed blender.
2: Add the juice and zest from half of the lemon (save the remaining lemon half for later), then blend until smooth.
3: Add more water and keep blending until the mixture resembles a thick and silky-smooth consistency.
4: Taste and adjust the flavor by adding more maple syrup for sweetness or more lemon zest for zestiness.
5: Spoon the tofu ricotta on top of the toast, or pipe it over the toast using a piping bag for a decorative touch.
6: Top with a drizzle of maple syrup, extra lemon zest from the remaining lemon half, and a pinch of pepper.
7: Store leftovers in an airtight container in the fridge for up to 3 days.
