INGREDIENTS
FOR THE TOAST:
- 4 cups soy milk
- 1 cup rice flour
- 1/2 cup sugar
- 1 tablespoon salt
- 1 loaf sourdough bread
FOR THE RICOTTA:
- 28-ounce medium firm tofu
- 1 cup canola oil
- 2 tablespoons apple cider vinegar
- 3 tablespoons lemon juice
- 2 tablespoons salt
- 1 tablespoons white miso
- 1/4 cup coconut milk
FOR THE SRIRACHA MAPLE SYRUP:
- 1 cup maple syrup
- 1 teaspoon Sriracha
- 1 teaspoon salt
TO TOP:
- A sprinkle of course salt (like black lava salt)
- Mirco rainbow greens
PREPARATION
- Whisk together all the ingredients for the custard until smooth.
- For the ricotta, lightly pulse until crumbly, not too smooth, so that it resembles ricotta. Remove 2/3rd of the mix and place in a mixing bowl. Process the remaining mixture until it is smooth. Use a spoon to combine both mixtures.
- Soak sourdough slices in custard (we use Balthazar Bakery’s Pullman Loaf) and sear on both sides until browned and fully cooked, not runny.
- Spread tofu ricotta evenly over toast.
- Slice half an avocado and fan across toast.
- Drizzle with Sriracha maple syrup.
- Sprinkle coarse salt on top (we use black lava salt)
- Garnish with micro rainbow greens.
AUTHOR & RECIPE DETAILS
