Basil Tofu Ricotta on Sourdough with Roasted Summer Vegetables

Happy Sunday!

Today I’m resharing one of my FAVORITE recipes. I originally shared this one last year, but I’m bringing it back because, well… I’m a bit under the weather.

But new recipes coming soon, I promise! 🤍

But honestly, I’m not mad about having an excuse to make this one again. It’s one of my absolute favorite recipes for summer, it’s fresh, filling, high in protein, and SO delicious.

You can have it for breakfast, brunch, lunch, or even dinner. Basically, it does it alllll!

I hope you love it as much as I do!

Servings: 6 servings
Prep Time: 35 minutes
Cook Time: 45 minutes

• 1 yellow summer squash, quartered

• 1/2 cup corn

• 14-16 oz baby heirloom or cherry tomatoes

• 1 tbsp olive oil

• ½ tsp salt

• ½ tsp pepper

• 1 tsp oregano

• 5-6 basil leaves

• 14 oz extra firm tofu, pressed & drained

• 1/4 cup nutritional yeast

• 2 garlic cloves

• 2 tbsp lemon juice

• 1/4 cup cashews, soaked for at least 30 minutes in hot water

• 1 cup basil

• 1 tbsp olive oil

• 1 tsp salt, or to taste

• Thickly sliced sourdough, toasted

• Fresh basil, chopped

• Red chili flakes

Step 1: Preheat your oven to 425F.

Step 2: Add the sliced squash, corn, and tomatoes to a shallow dish. Drizzle with olive oil and sprinkle with salt, pepper, oregano and basil. Toss to coat evenly.

Step 3: Roast the vegetables for 35-45 minutes, stirring once halfway through, until the tomatoes burst. Remove from the oven and let cool.

Step 4: While the vegetables roast, make the tofu ricotta. Add all tofu ricotta ingredients to a high-speed blender or food processor. Blend until smooth and creamy, scraping down the sides as needed. Taste and adjust seasoning.

Step 5: Toast a slice of sourdough (or bread of choice) until golden. Spread a generous layer of the basil tofu ricotta on top, then spoon over the roasted summer vegetables.

Step 6: Top with more basil and some red chili flakes for a bit of spice! You can enjoy it fresh from the oven or cold the next day.

Store the roasted vegetables in an airtight container in the fridge for up to 4 days. Let them cool completely before sealing to avoid excess moisture!

Keep the basil tofu ricotta in a separate airtight container in the fridge for up to 5 days.

Print the recipe ⬇️

Enjoy!!

xoxo, Natalie!