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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
Cook Time 10 minutes
Total Time 25 minutes
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.