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Tofu Ricotta Crostini [Vegan]

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This makes a great protein-filled snack and allows you to use up that half-block of tofu lying in your fridge. Use gluten-free bread to make this gluten-free. (From The Lusty Vegan © 2014 by Ayinde Howell and Zoe Eisenberg. Used by permission, Vegan Heritage Press.)

Tofu Ricotta Crostini [Vegan]



Cook Time



  • 8 ounces firm tofu, drained well and patted with paper towels
  • 1 tablespoon + 1 teaspoon finely chopped fresh basil
  • 1 tablespoon capers
  • 1 teaspoon dried oregano
  • 1 teaspoon nutritional yeast
  • 1 1/2 teaspoons salt
  • 1 tablespoon grapeseed or safflower oil
  • 1 tablespoon minced garlic
  • 1 1/2 teaspoons fresh lemon juice
  • 2 slices bread, any kind


  1. In a medium bowl, break up the tofu with a fork until it is the consistency of ricotta cheese. Add the basil, capers, oregano, nutritional yeast, and salt. Mix well.
  2. In a medium skillet over medium-high heat, heat the oil until hot. Add the garlic and sauté until golden, about 30 seconds. Add the tofu mixture and sauté for 3 to 5 minutes, or until hot. Stir in the lemon juice.
  3. Toast 2 slices of bread and cut each one into 4 triangles. Slather on the ricotta and serve.





Ayinde currently resides in New York City as Executive Chef, and editor and Chief of i eat grass and the self-proclaimed pop- vegan community blog. Prior he was Executive Chef of the Jivamuktea Café, bringing his talents to his favorite yoga center and Organic vegan café. Ayinde is well versed in vegan fare ranging from soul food to macrobiotic (no fish), ayurvedic, raw, Street food internationale, and New American.



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