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.
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.