Ricotta - Tofu Tomato Toasts for #SundaySupper

I am all about eating seasonally and locally when at all possible. Living in the northern climate that we do, our growing season is short and fairly mild - but what we manage to glean from the backyard and our nearby farmers we savour. One of the crops we are never short of is tomatoes, mostly due to the fact that not only do I grow unique, heirloom varieties but my stepfather plants three or four types of "conventional" tomatoes each year. Now that it's coming round to the start of the harvest season (especially after the unseasonably warm Summer), our garden is overflowing with the candy-like produce. After waiting all year for the "true" taste of the fruit-vegetable, warm and juicy straight off the vine, we're not letting any of them go to waste!

While it may still be Summer outside, we're all more or less working full weeks - no trips to the beach (although with Lake Ontario that's not really a loss) or camping weekends like I remember from my childhood. Simple, fast meals are the order of the day, and if we can get lunch or dinner on the table that uses what we've grown out back so much the better! For #SundaySupper this week, meals in under 30 minutes are on the menu! No desserts or drinks this week, either - just good, simple entrees, snacks and appetizers that are perfect for families going back to school, work and life! Keeping the season in mind, I'm sharing one of my favourite lunches that can also serve as a simple supper with a bowl of soup or a garden salad. Tofu and ricotta puree into a creamy spread with a touch of tang and freshness from herbs and lemon. Spread on bread that's been flattened out with a rolling pin (or wine bottle...) and topped with slices of summer candy before being quickly broiled to soften everything into a delicious whole and you've got a meal for kings and hungry gardeners alike.

Ricotta – Tofu Tomato Toasts
Serves 2
1/4 cup low-fat ricotta cheese
3 oz low-fat, firm silken tofu (I like Mori-Nu)
1 tbsp fresh oregano leaves
2 tsp fresh thyme leaves
1/4 tsp garlic powder
1/2 tsp fresh lemon juice
zest of 1/2 lemon
pinch salt
pinch black pepper
4 slices whole grain sandwich bread, preferably a hearty type such as Country Harvest Vitality 100% Whole Wheat
2 large or 4 small plum tomatoes, sliced thinly crosswise
  1. In a food processor, combine ricotta, tofu, herbs, garlic powder, lemon juice and zest, salt and pepper until smooth.
  2. Preheat the broiler.
  3. Use a rolling pin to flatten each piece of bread and place on a baking sheet.
  4. Toast both sides lightly under the broiler, then spread with even amounts of the ricotta mixture and a layer of tomato slices.
  5. Place back under the broiler and cook 2-3 minutes, until toasty brown and hot.
Amount Per Serving
Calories: 277.7
Total Fat: 6.1 g
Cholesterol: 9.5 mg
Sodium: 382.9 mg
Total Carbs: 38.4 g
Dietary Fiber: 7.0 g
Protein: 17.0 g

Need more inspiration? Check out the #SundaySupper Back to School menu!
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