Breakfast toasts with vegan ricotta and baked strawberries




For the vegan ricotta
200 g firm tofu
75 g solid coconut cream (approx. 1 can of coconut milk)
75 g vegan yogurt
1 tsp vanilla extract
2 tbsp. maple syrup
1 tbsp orange juice
0.5 orange (grated)
0.25 tsp salt
For the baked strawberries
500 g strawberries
2 tablespoons sugar
1 tablespoon balsamic vinegar
To serve
4 thick slices of white bread
maple syrup
fresh mint leaves


1- For the vegan ricotta, drain the tofu well, preferably still dabbing it with some kitchen paper and put it in a chopper. Carefully remove the solid part of the coconut milk that settles at the top of the can and add it, vegan yogurt, vanilla extract, maple syrup, orange zest and juice, and salt. Using a chopper, blend everything well until the ricotta reaches the consistency of your choice. I liked it more free-flowing, for example, but you could also blend it smoother and creamier. Then season to taste.

2- Let ricotta sit in the fridge for about 2-3 hours, preferably overnight.

3- Preheat the oven to 180°C. Hull strawberries, cut in half and place on a baking sheet lined with baking paper or in a large baking dish. Sprinkle with sugar and drizzle with balsamic vinegar. Bake for about 20-25 minutes, until the strawberries are soft and their juices have run out. Then remove from oven and let cool until cool enough for you to eat. Some prefer to eat them still lukewarm, others prefer them cooled.

4- Toast thick slices of white bread in the toaster. Spread thickly with ricotta, and drizzle with a little maple syrup. Spread the strawberries on top, sprinkle with mint leaves and some pepper.