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!


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

Margaux Verdier


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


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


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.