Vegan Blackberry, Basil and Ricotta Pressed Sandwich

Why make this recipe

Reasons to try it

This Vegan Blackberry, Basil and Ricotta Pressed Sandwich is a delightful and refreshing treat that brings together rich flavors in a healthy way. You will love the creamy texture of the vegan ricotta made from tofu, combined with the sweet and slightly tangy blackberries. The addition of fresh basil brings a herbaceous note that lightens each bite. This sandwich is not only packed with flavor but also quick to prepare, making it perfect for a weeknight dinner or a casual family brunch. Plus, it’s a versatile dish that can be adjusted according to your taste!

How to make Vegan Blackberry, Basil and Ricotta Pressed Sandwich

The cooking process explained

Making this delicious pressed sandwich is straightforward and quick, allowing you to enjoy a gourmet dish without spending hours in the kitchen. Start with making the vegan ricotta by preparing the tofu and mixing it with lemon juice, olive oil, garlic powder, dried basil, salt, and pepper in a food processor. Give it a quick pulse until it reaches a smooth yet slightly textured consistency. Once your ricotta is ready, layer it onto slices of your favorite bread along with fresh basil and blackberries.

Heat some olive oil in a skillet, place your sandwich in, and press it down with something heavy to get that perfect crunch. Flip it over once golden brown, and your delicious sandwich will be ready in no time!

Ingredients

• 1/2 Block Extra firm tofu
• 1 1/2 Tbsp. Lemon juice
• 2 tsp. Olive oil
• 1 tsp. Garlic powder
• 1/2 tsp. Salt
• 1/4 tsp. Black pepper
• 2 tsp. Basil, dried
• 6-8 Slices Bread of choice (ciabatta is great)
• 1/2 C. Blackberries
• 1/4 C. Basil, fresh
• 1 Tbsp. Agave nectar
• 2 Tbsp. Olive oil

Directions

1. Start by preparing the ricotta. Place the tofu in a paper towel and squeeze it over the sink to remove excess moisture.
2. In a food processor, combine the tofu with lemon juice, olive oil, garlic powder, dried basil, salt, and pepper. Pulse for 30 seconds to 1 minute until smooth but still somewhat textured.
3. Take a slice of bread and spread a generous amount of vegan ricotta on it. Top it with fresh basil, blackberries, and a drizzle of agave nectar.
4. In a skillet, heat olive oil on medium-high. Place the sandwich in the pan and press something heavy on top for a couple of minutes to help it cook evenly.
5. When one side turns golden brown, flip the sandwich and press again until both sides are nicely browned and the sandwich is warm throughout.
6. Serve immediately and enjoy!

How to serve Vegan Blackberry, Basil and Ricotta Pressed Sandwich

This sandwich is best served warm, right after it’s cooked. You can cut it in half for easy eating and pair it with a light salad or some crispy chips for a complete meal.

How to store Vegan Blackberry, Basil and Ricotta Pressed Sandwich

If you have leftovers, you can wrap them tightly in plastic wrap or store them in an airtight container. To keep the bread fresh, it’s best to store the sandwich unassembled. Assemble it fresh when you’re ready to eat!

Tips to make Vegan Blackberry, Basil and Ricotta Pressed Sandwich

• For added flavor, try experimenting with different herbs or spices in the ricotta.
• You can also use other types of bread depending on your preference, such as whole grain or sourdough.
• If you want extra creaminess, add a spoonful of vegan cream cheese for an even richer flavor.

Variations

Feel free to mix it up! Instead of blackberries, you can use raspberries or sliced strawberries. You can also substitute any other fresh herbs you enjoy for the basil, such as mint or cilantro!

FAQs

Can I make the vegan ricotta ahead of time?

Yes, you can prepare the ricotta a day in advance. Store it in the refrigerator in an airtight container until you’re ready to assemble your sandwich.

What can I use instead of tofu for the ricotta?

You can use soaked cashews or sunflower seeds blended with the same flavorings as a substitute for tofu if you’re looking for a nut-based option.

Is this sandwich gluten-free?

To make it gluten-free, just swap out the bread with your favorite gluten-free bread option, and enjoy!

Vegan Blackberry, Basil and Ricotta Pressed Sandwich

A delightful and refreshing vegan sandwich featuring creamy tofu ricotta, sweet blackberries, and fresh basil, perfect for any meal.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 2 sandwiches

Course: Brunch, Lunch

Cuisine: American, Vegan

Calories: 400

Ingredients Method Notes

Ingredients

  

For the Vegan Ricotta

• 1/2 block Extra firm tofu Squeeze to remove excess moisture
• 1.5 Tbsp. Lemon juice
• 2 tsp. Olive oil For the ricotta
• 1 tsp. Garlic powder
• 1/2 tsp. Salt
• 1/4 tsp. Black pepper
• 2 tsp. Dried basil

For the Sandwich

• 6-8 slices Bread of choice (ciabatta is great)
• 1/2 C. Blackberries
• 1/4 C. Fresh basil
• 1 Tbsp. Agave nectar
• 2 Tbsp. Olive oil For cooking the sandwich

Method

 

Preparation of the Ricotta

1. Place the tofu in a paper towel and squeeze it over the sink to remove excess moisture.
2. In a food processor, combine the tofu with lemon juice, olive oil, garlic powder, dried basil, salt, and pepper. Pulse for 30 seconds to 1 minute until smooth but still somewhat textured.

Assembling the Sandwich

1. Take a slice of bread and spread a generous amount of vegan ricotta on it.
2. Top with fresh basil, blackberries, and a drizzle of agave nectar.

Cooking the Sandwich

1. In a skillet, heat olive oil on medium-high.
2. Place the sandwich in the pan and press something heavy on top for a couple of minutes to help it cook evenly.
3. When one side turns golden brown, flip the sandwich and press again until both sides are nicely browned and the sandwich is warm throughout.
4. Serve immediately and enjoy!

Notes

This sandwich is best served warm. Store leftovers unassembled to keep the bread fresh. Assemble when ready to eat.