In every issue, Canadian content creator Margaux Verdier shares her love of dairy-free, mostly-plant-based dishes. On the menu this month? Maple Whipped Tofu Toast.

With the arrival of spring—and sugar-shack season— I always crave meals that contain maple syrup. That’s why this super-simple breakfast or brunch recipe is a perfect way to celebrate this time of year. I’ve been seeing photos of whipped-ricotta toast on social media for a long time now, so I wanted to create a vegan version—combining semi-firm tofu with the sweetness of syrup, the zestiness of lemon and a good glug of olive oil—that would be just as tempting. The trick is to toss everything into a blender to get that perfect light, fluffy consistency and then pop it in the fridge to let it set. Your weekday mornings will taste so much better!

MAPLE WHIPPED TOFU TOAST

Servings: 2 to 4 | Prep time: 10 minutes | Cook time: 15 to 30 minutes

Margaux Verdier

INGREDIENTS

Maple whipped tofu
1 block semi-firm tofu, well dried with paper towel zest of 1 well-washed lemon
3 tbsp (45 mL) lemon juice
2 tbsp (30 mL) maple syrup
2 tbsp (30 mL) olive oil
3/4 tsp (3.75 mL) salt
1 to 3 tbsp (15 to 45 mL) water

Toast

2 to 4 slices bread, toasted
olive oil
zest of 2 well-washed clementines (or lemons) flaky salt

METHOD

In a blender, blend all the ingredients except the water. Add 1 tbsp (15 mL) of water at a time until the desired texture is achieved. Transfer the whipped tofu to a zip-lock bag and refrigerate for 15 to 30 minutes. Make an incision in one of the lower corners and squeeze the whipped tofu onto the toasted bread slices. Add a drizzle of olive oil, the clementine zest and some flaky salt.

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