Creamy Vegan Ricotta Toast with Tofu & Roasted Tomatoes (Easy 5-Minute Recipe)

Creamy, dreamy, and downright satisfying—this vegan ricotta toast is your new go-to high-protein breakfast that demonstrates how plant-based mornings can be both indulgent and nutritious. Depending on the bread you use, each serving delivers about 20 grams of protein, so it’s more than just toast with toppings - it’s a breakfast that actually keeps you full until lunch. No mid-morning snack attacks!

The ricotta here is a silky, dairy-free version made from simple ingredients like blended tofu, fresh herbs, and nutritional yeast for that savory, cheesy vibe. Lemon juice adds brightness and the ricotta can be customized with your favorite spices.

Spread it thick on hearty, toasted whole-grain bread, and then finish with your favorite toppings—think ripe tomatoes and basil for a classic combo, a drizzle of olive oil and cracked pepper for simplicity, or chili flakes if you like a little kick. The result is creamy and satisfying, with a lovely contrast between the lush “ricotta” and the crunch of toast.

This recipe is incredibly easy and totally busy morning-friendly.

The ricotta can be whipped up in minutes without a blender or food processor, and it keeps well in the fridge—make it ahead and you are now breakfast-ready for busy mornings. Toast your bread, spread, top, and you’re out the door with a hearty meal that fuels you through the morning grind.

This vegan ricotta toast combines protein, flavor, and convenience. Whether you’re meal-prepping for the week or craving a calm, delicious morning at home, this toast checks all the boxes: high-protein, filling, easy to make in advance, and utterly delicious. Try it once and you’ll wonder why you didn’t switch sooner.

Print

With ImageWithout Image

High-Protein Vegan Ricotta Toast (20g Protein!) | Quick 5-Minute Breakfast

Yield: 4-6

Prep time: 5 MinTotal time: 5 Min

Ingredients

• Bread of your choosing. I like to use a delicious fresh bread from the bakery. (See notes at the bottom)
• 1 14-16 ounce package of firm tofu
• 2 tablespoons olive oil or avocado oil
• 1 tablespoon fresh basil chopped
• 1 tablespoon fresh parsley chopped (see notes if you prefer to use dried)
• 3/4 -1 teaspoon salt (to taste)
• 3 tablespoons of nutritional yeast
• Juice of 1/2-1 lemon
• Diced cherry tomatoes for topping
• Optional- extra herbs for topping

Instructions

1. Drain the extra water out of the tofu. You can also press it if you want but I don't
2. Crumble to tofu into a bowl
3. Add in the olive oil or avocado oil
4. Add in the fresh herbs, salt, nutritional yeast
5. Add in lemon juice and stir to mix together well
6. Toast your bread
7. Spread the vegan ricotta on the toast and top with cherry tomatoes and fresh herbs
8. Be sure to add a dash or sea salt to the top for extra flavor
9. Be creative- you can also add garlic powder/salt and or crushed red pepper flakes or your favorite seasoning

Notes and adjustments

I like to use a delicious bread for this recipe, I particularly like multigrain or seeded breads for this recipe. 

For everyday toast I always use Ezekiel bread as it is nutritious and has about 4 grams of protein per slice.