Maple Whipped Tofu Toast
I’m convinced that we all eat with our eyes first. That’s why it’s so important for me to create recipes that are as beautiful as they are good.
I’ve been seeing photos of whipped ricotta toasts for a long time now, and wanted to create a vegan version that would be just as tempting. I’m so proud to share with you my maple whipped tofu recipe, which adds a wow factor to your weekend brunches or weekday mornings!
Enjoy!
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- Servings: 2 to 4
- Preparation time: 10 minutes
- Refrigeration: 15 minutes
Ingredients
Maple Whipped Tofu
- 1 block of well-sponged, semi-firm tofu (I use Sunrise)
- Zest of 1 well-washed lemon
- 3 tablespoons (45 ml) lemon juice
- 2 tablespoons (30 ml) maple syrup
- 2 tablespoons (30 ml) olive oil
- 1 tablespoon (15 ml) water (or more if needed)
- 3/4 teaspoon (3.75 ml) salt
Toast
- 2 to 4 slices bread, toasted
- Olive oil
- Zest of 2 well-washed clementines (or lemons)
- Flaky salt
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Preparation
Maple Whipped Tofu
- In a blender, blend all the ingredients except the water. Add 1 tablespoon (15 ml) water at a time until desired texture is achieved.
- Transfer the whipped tofu mixture to a ziploc bag and refrigerate for 15 to 30 minutes.
- Make an incision in one end of the bottom of the bag and spread the whipped tofu over the toasted bread slices. Add a drizzle of olive oil, clementine zest and flaky salt.
Note
- It’s very important to use semi-firm tofu for this recipe. This type of tofu has a firm consistency, but is softer than firm or extra-firm tofu, which will give the silkiness to our whipped tofu while holding together quite well. The last thing we want is too much liquid!
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