Tofu Ricotta Toast with Fresh Pea Salad
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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
Prepare tofu ricotta for toast.
Boil fresh peas for 60 to 90 seconds.
Tip: Dunk peas in an ice bath after boiling to preserve color and prevent mushiness.
Toss peas with scallion galada and a dressing of lime juice, olive oil, and sesame oil.
Pile pea salad on top of ricotta toast.
Gather ingredients for lemon asparagus pasta.
Chop toasted walnuts for the pasta.
Cut asparagus into 1-inch pieces.
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 in a large sauté pan.
Add asparagus and half of the lemon zest to the pan.
Cook pasta until al dente and reserve pasta water.
Tip: Serve pasta immediately for the best flavor and color.
Add pasta, lemon sauce, nutritional yeast, and walnuts to the pan.
Tip: Rub beets with olive oil and add water to prevent them from drying out while roasting.
Add remaining lemon zest, optional ingredients, and fresh herbs.
Serve the pasta immediately.
Rub beets with olive oil and add water to a baking pan, then roast.
Slice fennel bulb and toss with olive oil, salt, and pepper.
Tip: Taste as you go to balance flavors in the salad.
Sauté chopped walnuts and panko breadcrumbs in olive oil.
Combine lemon and orange zest, juice, and other vinaigrette ingredients.
Chop baby spinach for the soup.
Tip: Ensure scallions are dry before charring to prevent oil splatter.
Tip: Smash capers with a knife to distribute them evenly in the salad.
Tip: Add a drizzle of agave to balance the flavors in the dressing.
Sauté carrots, onions, and garlic in olive oil.
Add rinsed rice and one can of chickpeas to the pot.
Pour in vegetable broth and bring to a boil.
Blend the second can of chickpeas with oat milk, nutritional yeast, and miso.
Tip: Add lemon juice at the end for a fresh, bright flavor.
Add spinach to the soup and let it wilt.
Add lemon juice and fresh dill to the soup before serving.
Frequently asked questions
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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 shocking them in an ice bath preserves their vibrant color and crisp texture.
- •Scallion gremolata adds a fresh and zesty flavor to dishes, enhancing the overall taste profile.
- •Using a mix of herbs like mint and cilantro can elevate the flavor of spring dishes.
