Ricotta Tomato Sandwiches
1 16-ounce package extra-firm, water-packed tofu
3 tablespoons Grapeseed Oil Vegenaise
2 tablespoons lemon juice
¾ teaspoon sea salt
4 slices French bread or bread of your choice
1 tablespoon extra virgin olive oil
4 pieces fresh basil leaves (optional)
4 sliced fresh tomatoes
Rinse tofu well. Wrap in paper towels and place on a plate. Place heavy object on top and let sit for 10 minutes until firm and free of liquid. Set aside. In a mixing bowl, combine Vegenaise, lemon juice, and salt. Add tofu. With large serving fork or potato masher, crumble it gently into pea-sized clumps. Do not overmix. Set aside.
Brush one side of bread slices with olive oil. Place oiled side down on hot skillet. Place a lid on top to steam bread slightly. Remove lid and continue toasting oiled side of bread until golden and slightly crispy. Remove from skillet and place on platter. Spread “ricotta” mixture over toasted bread. Top with sliced fresh tomatoes and basil leaves, if desired.