Vegan Roasted Strawberries and Ricotta Breakfast Toasts

We sometimes get asked where we find inspiration for our recipes, and for this recipe, I can tell you the exact story. There's a restaurant called "Okay Café" in Neukölln, where you can get plenty of delicious vegan breakfast and lunch options. As soon as Corona is over, we highly recommend to go there and enjoy a vegan grilled cheese sandwich and small pancakes with savory and sweet toppings.

But what I often saw on the plates of my table neighbors was this splendid sweet toast: a thick slice of brioche topped with ricotta and a berry compote. Unfortunately, there is no vegan option for this dish, but I often think about it, and so it was time to give it a try and make a vegan and home-friendly version of it myself. To say it right away: no, we're not going to make vegan brioche today. Maybe some other time. Today, we're going for the lazy bread version, which is just a thick slice of white bread. But we're going to put all our time and love into oven-roasted balsamic strawberries and vegan ricotta, deal?

For the vegan ricotta, we wanted to offer an alternative to the often used cashews, so we used firm tofu. Although the strawberries are already sweet, we also wanted to sweeten the vegan tofu ricotta a bit. We added some coconut cream, vanilla extract, and maple syrup, as well as vegan yogurt and orange zest for a tang. Feel free to season the ricotta to your taste, though, and also mix it until the desired texture is reached. I personally liked the contrast of tangy and crumbly tofu ricotta and sweet, soft strawberries best, but of course, you could also add more maple syrup.

Vegan Roasted Strawberries and Ricotta Breakfast Toasts

4 servings
25 minutes (+120 min. resting time, + 20 min. baking time)

Ingredients

For the vegan ricotta

  • 200 g (7 oz) firm tofu
  • 75 g (2.5 oz) coconut cream (from approx. 1 can coconut milk)
  • 75 g (0.33 cup) plant-based yogurt
  • 1 tsp vanilla extract
  • 2 tbsp maple syrup
  • 1 tbsp orange juice
  • 0.5 orange (zest)
  • 0.25 tsp salt

For the roasted strawberries

  • 500 g (1 lb) strawberries
  • 2 tbsp sugar
  • 1 tbsp balsamic vinegar

For serving

  • 4 thick slices white bread
  • maple syrup
  • fresh mint leaves
  • black pepper

Instructions

  1. For the vegan ricotta, drain and pat dry tofu to remove as much liquid as possible. Add to a food processor along with the firm upper part of a can of coconut milk, plant-based yogurt, vanilla extract, maple syrup, orange zest and juice, and salt. Pulse with the food processor until you’ve reached the desired texture. I liked the vegan ricotta to still have fine crumbles of tofu, but you can also mix until it’s a thick cream. Season to taste.

  2. Let vegan ricotta refrigerate for at least 2-3 hours or best overnight.

  3. Preheat oven to 180°C/360°F. Hull and halve strawberries, then transfer them onto a parchment-lined baking sheet or a baking dish. Sprinkle with sugar and drizzle with balsamic vinegar. Bake for approx. 20-25 minutes, or until the strawberries are soft and released a lot of delicious juice. Remove from the oven and let cool down, if desired. Some like these roasted strawberries when they are still warm, others prefer them cooled down.

  4. Toast thick slices of white bread. Spread with a thick layer of vegan ricotta and drizzle with some extra maple syrup. Add the roasted strawberries on top and serve with fresh mint leaves and some freshly grated black pepper.

Zucker ↦ Jagdwurst Donut
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