This recipe falls into the category of finger food. Whether you’re cooking for 2 or 50 this should be added to your archive. As a man with an appetite for 20, I would definitely hunt these down at a party and in turn I love serving them when I am hosting company. What’s beautiful about this dish is the eye popping color you receive once it’s assembled. Of course, we’re not here for just beauty. So what makes this dish so great?
Tofu Ricotta Cream.
So simple to make, and takes about 15 minutes to go from prep to spread. Tofu adds the texture you need, basil adds a refreshing taste, and nutritional yeast gives this the funky cheesy taste needed. Throw in some salt, garlic powder, onion powder, fresh cracked pepper and water for seasoning and blend. What you’re left with is a smooth spread.
I dare you not to ask what you can spread this onto!
This makes an amazing spread to use whether it be on a bagel, toast, veggie burger or pasta. This spread can definitely stand on its own two legs as the main component to a dish or as a complimentary item.
On top of that tofu ricotta cream is a bed of sugar snap peas. Vibrant, full of flavor and has a great crunch to it. Of course there’s more to this than just peas. The peas are finished with a citron vinaigrette made from lemon and topped with salt and pepper. This will definitely be a hit next time at dinner!
Use my hashtag #VeganWingman on Instagram and show me your results. Don’t forget to tweet @veganwingman, leave a comment on Facebook, or leave a comment below. Best part about cooking is seeing the creative spins placed on a recipe.
Sugar Snap Pea ToastPrint Recipe
- 6 Slices of sourdough bread
- 1 Pound of Sugar Snap Peas
- 1 14oz package of firm tofu
- 2 Lemons
- 2 Cups of finely chopped basil
- 1.25 Cups of olive oil
- 1/4 Cup of water
- 3 tbsp of nutritional yeast
- 2 tsp of garlic powder
- 1 tsp of onion powder
- 2 tsp of sugar
- Butter for spreading
- Salt and pepper to taste
Drain the tofu and press in a tofu presser. If you do not have a presser, place between two plates with a heavy book on top. Drain water as it pools. This should take roughly 10 minutes.
Fill a large pot with water and season with salt and bring to a boil.
Clean the sugar snap peas by rinsing them and cutting the ends off of each one. Place into the boiling water and cook for about 2 minutes. While the peas are cooking prepare an ice bath, once the peas are finished cooking place them into the ice bath to shock them. This stops the cooking process and preserves the bright green color.
Drain the peas from the water and cut the peas on a 45° diagonal. You should be able to yield about 3 to 4 pieces per pea. Once complete, place into the fridge.
Chop up the tofu with a fork. Place the tofu, nutritional yeast, salt, garlic powder, onion powder, and 1 cup of olive oil into a blender. Blend until smooth and season with salt and pepper to your liking. Add water if you require more liquid and you may need to scrape down the sides depending on the power of your blender. Place in the fridge.
Take your slices of bread and butter each side. Sear each side on a griddle or pan until they are golden brown and set aside.
In a small bowl, add the remainder of the oil, the juice of the second lemon, sugar, and a pinch of salt. Whisk until fully incorporated and set aside.
Spread the tofu ricotta cream onto each toast. In a medium sized bowl, toss the peas with the vinaigrette and and add a pinch of salt and crack pepper. Mix thoroughly and spread on top of the toast. Split each toast into halves or thirds and serve!
Chef Secret: For the blanching water, I would suggest throwing a good handful of salt into the water in order to fully season the peas. I promise the peas will not come out salty.