(Vegan‑Friendly) Spring Toasts with ZenVroth Tofu Ricotta
Pillowy tofu ricotta piped onto thick-cut sourdough, topped with bright spring peas, fresh herbs, and a drizzle of your favorite dressing. These toasts are as beautiful as they are delicious — elegant enough for a dinner party, easy enough for a lazy Sunday.
(Vegan‑Friendly) Spring Toasts with ZenVroth Tofu Ricotta
This recipe comes from Chef Rachel Klein, the owner and head chef behind Miss Rachel's Pantry — one of Philadelphia's most beloved vegan restaurants. Since 2007, Rachel has been proving that plant-based food can be indulgent, creative, and deeply satisfying. Visit Miss Rachel's Pantry
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Spring on a plate. Silky tofu ricotta on thick sourdough, piled high with sweet peas, fresh dill and mint, and a little hit of lemon zest — this one comes together in minutes and looks like you spent all afternoon on it.
- Author
- Chef Rachel of Miss Rachel’s Pantry
- Prep Time
- 10 minutes
- Servings
- 4 big toasts or 12 mini toasts
- Category
Appetizer
- Cuisine
- American
Ingredients
- ZenVroth Umami Seasoning (Plant-Based)
- Extra firm tofu — 1 block
- Sourdough bread — 4 thick slices (or 12 mini pieces)
- Spring peas — ½ cup, blanched in salted water
- Fresh herbs (dill, parsley, mint) — ½ cup
- Lemon — zest of 1–2 lemons
- Olive oil — 1½ tbsp
- Fine sea salt — 2 tsp
- White vinegar — ½ tsp
Directions
- Make the Tofu RicottaCrumble or quarter the tofu block and add it to a food processor along with the olive oil, mild oil, ZenVroth, salt, white vinegar, and lemon zest and juice. Process until smooth, stopping periodically to scrape down the sides with a spatula. Total processing time should be about one minute. Check for lumps, then transfer to a piping bag. Use right away, or refrigerate for up to 5 days.
- Prep the AccoutrementBlanch the spring peas in salted boiling water for 1–2 minutes, then drain and set aside. Pick and roughly chop your fresh herbs. Zest 1–2 lemons. Have your dressing ready to drizzle.
- AssembleToast your bread slices, or leave them untoasted if very fresh. Use the piping bag to pipe a generous layer of ricotta onto each slice. Top with spring peas and plenty of fresh herbs, then finish with a light drizzle of dressing and fresh lemon zest. Serve immediately.