Looking for a vibrant, refreshing dish that combines sweet nectarines with a savory tofu ricotta? This nectarine and tofu ricotta platter is full of delightful contrasts, blending creamy, tangy, and crispy elements into a light yet satisfying meal. Perfect for a summer gathering or as a fresh starter, this plant-based recipe is both delicious and visually stunning.

Ingredients You’ll Need

Here’s everything you’ll need to create this nectarine and tofu ricotta dish:

4 organic nectarines, sliced thinly
1 block firm tofu (14 oz), drained and pressed
2 tbsp nutritional yeast
2 tbsp lemon juice
1 tbsp olive oil
1 tsp garlic powder
Salt and pepper, to taste
2 shallots, thinly sliced and fried until crispy
1 cup micro beets
1 cup micro cilantro
10 basil leaves, fried until crispy
2 tbsp lemon basil oil
2 tbsp salsa macha

How to Make Tofu Ricotta

The tofu ricotta in this dish is smooth, creamy, and packed with flavor. It’s easy to make and can be used in a variety of dishes beyond this one.

Blend the ingredients: In a food processor, combine the tofu, nutritional yeast, lemon juice, olive oil, garlic powder, salt, and pepper. Blend until smooth and creamy. Taste and adjust seasoning if necessary. Tip: Draining and pressing the tofu is key to getting the right consistency, so don’t skip this step!
Let it chill: Transfer the whipped tofu ricotta to a bowl and refrigerate for 30 minutes. This allows the flavors to meld together beautifully.

Assembling the Nectarine and Tofu Ricotta Platter

Now it’s time to put everything together! This dish shines with its contrast of textures and flavors.

Prepare the nectarines: Thinly slice the nectarines and arrange them on a serving platter. Their natural sweetness pairs perfectly with the savory tofu ricotta.
Spread the ricotta: Spoon the chilled tofu ricotta onto the platter, spreading it beneath the nectarines.
Add the crispy toppings: Sprinkle crispy shallots, micro beets, and micro cilantro over the nectarines and ricotta.
Finish with a drizzle: Drizzle the platter with lemon basil oil and salsa macha. The salsa adds a slight kick, while the lemon basil oil enhances the freshness.
Top with crispy basil leaves: For a finishing touch, scatter the crispy basil leaves over the top. They bring a satisfying crunch and an extra layer of flavor.

Tips for Success

Tofu texture: For the best ricotta texture, press your tofu for at least 15 minutes. This removes excess moisture and helps create a creamier consistency.
Crispy shallots and basil: Frying the shallots and basil leaves adds texture and flavor. Make sure to fry them just until golden for the perfect crunch.
Salsa macha: If you can’t find salsa macha, a mild chili oil can be a good substitute. It brings a bit of heat without overwhelming the dish.

Serving Suggestions

This nectarine and tofu ricotta platter is a fantastic addition to any meal. Serve it as an appetizer or pair it with fresh bread for a light, elegant lunch. It’s perfect for warm weather, thanks to the refreshing contrast of sweet and savory.

Storing Leftovers

If you have leftovers, store the components separately to keep them fresh. The tofu ricotta can be stored in an airtight container in the refrigerator for up to three days. The nectarines, once sliced, are best enjoyed the same day for maximum freshness.

Homemade Whipped Tofu Ricotta

This delightful dish combines fresh organic nectarines with a creamy homemade whipped tofu ricotta, crispy shallots, and vibrant microgreens like micro beets and micro cilantro. Topped with crispy basil, lemon basil oil, and a touch of salsa macha, this recipe bursts with flavor and texture.

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Prep Time 20

Cook Time 10

Chilling 30

Total Time 30

Course Appetizer, Salad

Cuisine Vegan, Contemporary

Servings 4 people

Calories 320 kcal

Ingredients

4 organic nectarines sliced thinly
1 block firm tofu 14 oz, drained and pressed
2 tbsp nutritional yeast
2 tbsp lemon juice
1 tbsp olive oil
1 tsp garlic powder
salt and pepper to taste
2 shallots thinly sliced and fried until crispy
1 cup micro beets
1 cup micro cilantro
10 basil leaves fried until crispy
2 tbsp lemon basil oil
2 tbsp salsa macha

Instructions

Prepare the tofu ricotta: In a food processor, combine tofu, nutritional yeast, lemon juice, olive oil, garlic powder, salt, and pepper. Blend until smooth and creamy. Adjust seasoning to taste.
Transfer whipped tofu ricotta to a bowl and refrigerate for 30 minutes to allow flavors to meld.
Slice the nectarines thinly and arrange them on a serving platter.
Spread the whipped tofu ricotta onto the platter beneath the nectarines.
Sprinkle crispy shallots, micro beets, and micro cilantro over the top.
Drizzle with lemon basil oil and salsa macha.
Top with crispy basil leaves for added crunch.

Notes

Make the tofu ricotta ahead of time to save prep time on the day of serving.
Fried shallots and crispy basil can be stored in an airtight container for up to 2 days.
Try swapping nectarines for peaches or plums for a seasonal twist.

Keyword Organic nectarines, whipped tofu ricotta, vegan dish, crispy basil, salsa macha, microgreens