Whipped Tofu Pesto Toast

Creamy whipped tofu, roasted cherry tomatoes, and a swipe of Besto on toasted sourdough. A dairy-free twist on whipped ricotta toast.

Prep: 10 minutes + 20 minutes chill

Cook: 15 minutes

Makes: 1 toast (with whipped tofu to spare)

Ingredients:

• 1 block tofu
• ½ lemon, juiced
• Pinch of salt
• 2 tbsp olive oil, plus more for drizzling
• 2 tbsp water
• Handful of cherry tomatoes
• 2 tbsp Besto
• 1 slice sourdough bread, toasted

Directions:

1. Use a cheesecloth to squeeze as much water as possible out of the tofu.
2. Blend the tofu, lemon juice, olive oil, water, and a pinch of salt until smooth. Transfer to a freezer bag and chill in the fridge for 20 minutes.
3. Halve the cherry tomatoes, place in an oven-safe dish with a drizzle of olive oil and a pinch of salt, and bake at 400°F for 15 minutes.
4. Spread the Besto on the toasted sourdough. Snip a corner off the freezer bag and pipe the whipped tofu on top.
5. Add the roasted tomatoes, drizzle with olive oil, and finish with a sprinkle of salt.