Vegan Ricotta & Avocado on Toast

A few weeks ago I bought a book by Sue Quinn called Easy Vegan and I fell in love with all of her, surprisingly, easy recipes. My favourite one for now is the toast topped with ‘Vegan Ricotta’ (made of firm tofu) and avocado slices. Imagine the creamy texture of regular avocado on toast, but better. I cannot wait for you to try out this flavourful recipe; I promise you will hardly notice this Vegan version is any different from regular ricotta.Β Let’s get started!

You’ll need

Makes 2 servings (4 toasts)

For the ‘ricotta’

  • 250g firm tofu
  • 2 tbsp lemon juice
  • 2 tbsp olive oil
  • 1 chopped up garlic clove
  • 1 tsp sea salt
  • 1 tsp black pepper

For the toasts

  • 4 toasts (size of your hand)
  • 1 avocado
  • Pepper and sea salt
  • Basil leaves
  • Optional: sliced tomato and baby spinach



  1. Grab the (firm) tofu and use paper towels to dip it dry and press out the liquid.
  2. Place the tofu, lemon juice, olive oil, garlic, sea salt and pepper in a food processor (or blender, I haven’t tried this yet).
  3. Pulse theΒ ingredients. Do not just blend the ingredients because you will lose the texture of the ricotta. It does not take long to obtain a ‘ricotta-like’ texture
  4. Grab your toasts and top with fresh baby spinach (optional), the vegan ricotta and sliced avocado. Top with some basil leaves, black pepper, sea salt and tomatoes (optional).



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