Tofu Ricotta Toast with Fresh Pea Salad
Video Stats
Recipe Overview
Overview
Spring is a time for fresh flavors and vibrant ingredients, and this Tofu Ricotta Toast with Pea Salad perfectly embodies that spirit. The tofu ricotta is not only high in protein but also incredibly versatile, making it a staple in my kitchen. It can be dolloped on salads, stuffed into pasta, or simply enjoyed on toast. The preparation is quick, taking just five minutes, and it keeps well in the fridge for up to a week, making it a convenient option for busy mornings.
The fresh pea salad adds a delightful crunch and sweetness that complements the creamy ricotta beautifully. Blanching the peas ensures they retain their bright green color and crispness, while the scallion gremolata introduces a zesty kick that elevates the dish. This combination is not only visually appealing but also packed with nutrients, making it a perfect choice for a light breakfast or brunch.
As the weather warms up, this recipe is a fantastic way to celebrate the season’s bounty. Whether you’re hosting a brunch or simply enjoying a quiet morning at home, this Tofu Ricotta Toast with Pea Salad is sure to impress. It’s a dish that feels indulgent yet is incredibly healthy, allowing you to savor the flavors of spring in every bite.
Recipe Details
Steps & Tips
Blend tofu with seasonings to create ricotta.
Boil fresh peas for 60 to 90 seconds.
Tip: Dunk peas in an ice bath after boiling to preserve their color and prevent mushiness.
Mix lime juice, olive oil, and sesame oil for the salad dressing.
Top ricotta toast with fresh pea salad.
Chop walnuts, asparagus, shallots, and garlic.
Heat olive oil in a sauté pan.
Tip: Trim asparagus just above where it gets tough to avoid wasting food.
Tip: Use a mandolin to slice shallots and garlic quickly.
Sauté shallots and garlic until fragrant.
Add asparagus and half of the lemon zest to the pan.
Cook pasta until al dente and reserve pasta water.
Add pasta, lemon sauce, nutritional yeast, and walnuts to the pan.
Taste the pasta and adjust salt and pepper as needed.
Tip: Serve pasta immediately to maintain flavors and colors.
Tip: Rub beets with olive oil and add water to the baking pan to prevent them from drying out.
Rub beets with olive oil, add water to a baking pan, and cover tightly.
Slice fennel bulb and toss with olive oil, salt, and pepper.
Peel roasted beets under running water.
Tip: Taste as you go to balance flavors in your salad.
Sauté chopped walnuts in olive oil, then add panko breadcrumbs.
Mix lemon and orange zest with vinegar ingredients.
Combine roasted beets, fennel, herbs, and chickpeas.
Trim scallions and char in a hot skillet.
Tip: Ensure scallions are dry before charring to prevent oil splatter.
Puree charred scallions with vinegar ingredients.
Tip: Add a drizzle of agave to balance the tanginess of the vinaigrette.
Serve salad on top of coconut yogurt.
Sauté carrots, onions, and garlic in olive oil.
Add rinsed rice and one can of chickpeas to the pot.
Blend the second can of chickpeas with oat milk and miso.
Tip: Add lemon juice at the end for a fresh, bright flavor.
Add chopped spinach to the soup and let it wilt.
Add lemon juice and dill to the soup before serving.
Ingredients
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
Got a Recipe Question? Ask Away!
Interesting Tidbits
- •Tofu ricotta is a versatile ingredient that can be used in various dishes like pasta, salads, or as a spread.
- •Blanching peas in boiling water and then cooling them in an ice bath preserves their vibrant color and texture.
- •Scallion gremolata adds a fresh and zesty flavor to dishes, making it a great topping for spring recipes.
- •Using lemon zest and juice enhances the brightness of the dish, complementing the spring vegetables.
