TOFU RICOTTA BRUSCHETTA

SERVES 4 | TAKES 15 MINUTES

• MACROS

  Calories (Kcal): 657

  P: 35g

  C: 86g

  F: 19g

INGREDIENTS

• 300g firm block tofu 

• 1/4 cup nutritional yeast 

• 1 lemon, juiced

• 1 packed cup fresh basil leaves, washed

• 2 cloves garlic

• 4 pinches salt

• Sliced sourdough

• 1 tomato, sliced

• Balsamic vinegar

• Black pepper

METHOD

1. Place the tofu, nutritional yeast, lemon juice, basil, garlic, and salt in a high powder blender and blend until a smooth, ricotta texture is achieved.

2. Toast your sourdough and top with the fresh tofu ricotta, sliced tomato, balsamic vinegar and a crack of black pepper, and enjoy!

NOTE: This recipe serves ~4 due to the basil ricotta but you can also just store the left over ricotta in a jar in the fridge and use as desired!