Vegan Herbed Ricotta Grilled Cheese
Crisp and crunchy vegan grilled cheese with creamy tofu ricotta, fresh herbs and summer tomatoes. Quick, easy and super delicious (but secretly kind of healthy!)
Servings: 2 Grilled Cheeses
Calories: 605kcal
Ingredients
- 1 14 oz block extra firm tofu drained
- 1/4 cup olive oil + more for grilling
- 3 tbsp nutritional yeast
- 2 tbsp lemon juice
- 1 1/2 tbsp light miso paste
- 3/4 tsp salt
- 1/2 cup fresh chopped herbs parsley, oregano, basil and/or mint
- 8 slices sourdough bread
- 1-2 heirloom tomatoes sliced
Instructions
- Wrap the tofu in a clean kitchen towel and squeeze out as much moisture as possible. Add to the bowl of a food processor along with the olive oil, nutritional yeast, lemon juice and salt. Blend until smooth, scraping down the sides as needed. Transfer to a bowl and fold in the chopped herbs.
- To assemble each grilled cheese, spread about a 1/2 cup of ricotta on one slice of bread and top with tomato slices and more herbs if desired. Smear a little more ricotta on the other slice of bread so it sticks and place it on top.
- Heat a skillet over medium heat and coat the bottom with a thin layer of oil. Place the sandwich in the skillet and cook until deeply golden brown. Flip and repeat for the other side. Serve warm.
Notes
Since you will probably end up with leftover ricotta, it can keep in the fridge for up to 5 days. Try it as a dip for crackers, a pizza topping or spread it on veggie sandwiches.
Nutrition
Serving: 1grilled cheese | Calories: 605kcal | Carbohydrates: 76g | Protein: 29g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 17g | Sodium: 1464mg | Fiber: 7g | Sugar: 9g