Vegetarian Recipes
Vegan Fish Tacos
By request! Vegan fish tacos. Or maybe it needs to be vegan “fish” tacos. Either way, here’s why I’m sharing the details today. A few weeks back I published the coleslaw recipe I’ve been making on repeat all year. In the post I mention one of my favorite ways to enjoy it – piled into these tacos. Specifics were requested, and here we are! The recipe is a bit of a weirdo, and came together one day when I was pulling things from the fridge – slaw, tofu, tortillas. This was a meal without much of a plan, and it has since become one of my favorite ten-minute lunches. Quick-marinated slabs of tofu are coated in a dusting of cornstarch and cooked until you get a golden crust. Tacos are assembled with a good slather of avocado, the tofu, tempeh bacon (if you want to double down), and finished after browning in a pan with a couple generous scoops of this spicy sesame coleslaw.
Each component can be prepped ahead of time, and will last for days in your refrigerator. When it’s taco time – cook up the tofu and/tempeh, assemble your taco, and finish with the slaw. I’ll also add another photo down below. I sometimes make a bowl-situation with the components of the vegan “fish” tacos swapping out tortillas for soba noodles.
Tofu: Puffy vs. Not
Tofu steps in for the fish component in these tacos. I use a strong, simple marinade plus a quick pan-fry. I should mention, on occasion, I’ll sometimes make a more puffy, beer-battered version of these – where you coat the tofu with a much thicker batter and then fry it in more oil than you see in todays recipe. But, the process is messier, a lot more decadent, and for an average weekday lunch or dinner, I prefer this version. I suspect you might too? It’s lighter and you get a lot of interesting flavors from the spicy sesame coleslaw dressing as well as the tofu marinade.
Can I Bake the Tofu?
Yes! If your oven is already going, and you don’t want to cook the tofu in a pan, bake it. Rub the pan with a bit of olive oil, skip the cornstarch step, and bake at 350F until the tofu is golden and bouncy in texture. Flip once along the way. You won’t get as much crispiness, but it’s still all good.
Vegan “Fish” Tacos: Make Ahead Components
The three main components for these tacos are the tofu, the coleslaw, and the tortillas. Tempeh bacon is optional, but I actually really love it in this recipe. It lends a nice smoky depth to the whole taco. Wayne often buys it, and the brand is Lightlife. If you don’t have it, or can’t get it, just leave it out – still so good! I make these often without the tempeh, but love them extra extra much when I have it.
- Coleslaw: this is the coleslaw I’m talking about. It’s the only one I use for these tacos. The spicy sesame dressing is the magic that pulls everything together. Don’t skimp, pile on the slaw. The spicy sesame creaminess from the slaw dressing, the sweetness of the apple, and crunchiness of the cabbage is what makes these tacos special. Slaw can be used up to 4 or 5 days after making. So, slaw made on Sunday can be used throughout the week.
- Tofu: You can whip up the marinade and add the tofu up to 3-4 days in advance. Or, start some on Sunday, and use throughout the week.
I hope you try these and enjoy them as much as I do! let me know if you play around with any variations.
Continue reading Vegan Fish Tacos on 101 Cookbooks
Vegetarian Recipes
Ricotta Toast 4 Ways
I love a slice of avocado toast as much as the next person, but have you ever tried Ricotta Toast? Now, that’s what I call a breakfast upgrade! I whip creamy ricotta cheese with lemon zest, olive oil, and a sprinkle of salt to create a luxurious (but budget-friendly!) tangy spread that stores well in the fridge and tastes AMAZING on a slice of crispy sourdough toast. But my favorite part? There are endless ways to dress up ricotta toast, and I’ve shared four delicious variations below!
Ingredients
Here’s what you’ll need to make this whipped ricotta toast recipe:
- Whole Milk Ricotta: This is a creamy, slightly sweet, soft cheese made from the whey leftovers from making other types of cheese, like mozzarella. I recommend using whole milk ricotta to get the creamiest texture and best flavor for your toast.
- Sourdough: You can use any type of bread you’d usually use to make toast. But, in my opinion, the best bread for ricotta toast is one that’s sturdy with a chewy crumb and crisp crust—like sourdough! I buy a whole loaf and slice it myself to get nice, thick slices. Other good options include whole grain, ciabatta, French bread, or bagels!
- Lemon Zest: I zest a whole lemon and mix it with the creamy cheese. This adds the most delicious citrusy zing to the spread. Budget-friendly tip: Store the zested lemon in your fridge to make lemon water, lemonade, or to use in other recipes (like our homemade lemon curd!)
- Olive Oil: Adds flavor and helps the cheese to whip up smooth and creamy.
- Salt: It doesn’t matter if I’m making sweet or savory ricotta on toast; I always add a pinch of salt to make the flavors pop.
Tips & Suggestions!
- I highly recommend using whole milk ricotta. The higher fat content helps the cheese to whip up smooth and creamy with a cloud-like texture. Plus, the flavor is unbeatable! Lower fat options can be too watery and won’t whip to the same consistency. BUT if that’s all you have on hand, please don’t waste it! The texture won’t be the same as what’s shown in my process photos below, but it’ll still work as a topping for toast.
- Don’t have a hand mixer? Try your food processor! You could also whip it by hand, but it’ll take a lot longer and require some serious arm strength.
- It’s pretty common for ricotta to have a small amount of liquid (whey) on top when you open the container. Whenever that happens, I just stir it in before measuring my cheese.
- This creamy spread isn’t just for toast! I love it as a dip for fresh vegetables, mixed with pasta for a quick sauce, smothered on a sliced baguette as an appetizer, or as a spread on sandwiches. It’s really versatile and stores well in the fridge for a few days.
Make it Ahead
I love a breakfast I can prep ahead, so you already know this ricotta toast recipe is in my meal prep rotation! Make the whipped ricotta as directed in the recipe card, and store it in the fridge for 3-4 days. I usually give it a quick mix to reincorporate any liquid that may have separated before using. Then, all I do is toast my sourdough and add any toppings I fancy that day. It’s almost as easy as my overnight oats for breakfast meal prep. 😉
Ricotta Toast Variations
I think this whipped ricotta toast base recipe is delicious as-is, but it’s even better with toppings! I’ve tested many different topping combinations, but here are four stand-out favorites:
Roasted Grapes, Thyme, and Bacon
This topping is perfect for when you can’t decide between savory or sweet. Toss your grapes in a light coating of olive oil and roast in a 400°F oven for 10-15 minutes or until they become wrinkled and soft. You can cook the bacon however you’d like, but I recommend cooking it in the oven, as it’s already on and hot! Chop the cooked bacon into bite-sized pieces, layer your roasted grapes on top of the ricotta, and sprinkle with fresh thyme leaves.
Tomatoes, Basil, and Balsamic Reduction
Tomatoes, basil, and balsamic are ALWAYS a winning combination. Any kind of tomatoes work for this topping! Add a drizzle of balsamic reduction on top and fresh basil leaves, and you’re basically eating bruschetta for breakfast! YUM.
Strawberry, Mint, and Honey
This whipped ricotta toast topping makes me dream of summer mornings. Bonus points if you grow your own mint and strawberries (season-dependent, of course!). Simply slice fresh strawberries, layer them on top of the toast, and sprinkle with torn mint leaves and a drizzle of honey. The flavors are so light and refreshing, and it really couldn’t be easier to make. You could also use other types of berries, like raspberries or blueberries.
Mushrooms, Garlic, Wilted Spinach, and Red Pepper Flakes
For this one-pan topping, sauté sliced mushrooms (any type) in olive oil with a sprinkle of salt for about 5 minutes. Add minced garlic and cook for another minute or so, then mix in fresh spinach until wilted. Season to taste before adding to your whipped ricotta with a pinch of red pepper flakes. The juicy mushrooms are irresistible, and the wilted spinach is a great way to sneak in some green veggies for breakfast, too.
More Topping Ideas!
I honestly can’t think of a single savory or sweet ingredient that wouldn’t work well with this creamy, tangy lemon ricotta toast base recipe. Here are a few more ideas to get your creative juices flowing:
- Any fruit (fresh or frozen and thawed!)
- Smashed avocado
- Caramelized onions
- Fruit jam (fig, apricot, raspberry would all be amazing)
- Balsamic roasted mushrooms
- Sliced prosciutto or other cured meats
- Chopped nuts
- Pesto
- Tomato relish
- Anything pickled (pickles, pickled jalapenos, pickled red onions, etc.)
- Sun-dried tomatoes
- Poached eggs
Ricotta Toast Recipe
Equipment
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Hand Mixer
Ingredients
- 15 oz tub of whole milk ricotta (just shy of 2 cups) $2.67
- 2 tsp lemon zest* $0.50
- 1 Tbsp olive oil $0.19
- ¼ tsp salt $0.01
- 1 lb loaf of sourdough** $3.99
Instructions
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Combine ricotta cheese, lemon zest, olive oil and salt in a medium mixing bowl.
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Using a hand mixer, whip the ingredients together until they are smooth and creamy.
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Slice sourdough into thick slices and toast.
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Using a spatula or a butter knife, generously top the toasted sourdough. You can save any extra ricotta in the fridge and use it for easy meal prep throughout the week. The best part about this base recipe is that the ricotta mixture lends itself to both sweet and savory toppings.
-
Top the ricotta with any flavor combinations you love or just enjoy it as-is with a sprinkle of salt and a crank or two of freshly ground black pepper. Enjoy immediately for the best texture.
See how we calculate recipe costs here.
Notes
**The bake-at-home sourdough loaves from Kroger are a nice option, but they don’t yield as many slices as a pre-sliced loaf, so use whatever you like best!
Nutrition
how to make Ricotta Toast – step by step photos
Combine 15 oz ricotta cheese, 2 tsp lemon zest, 1 Tbsp olive oil, and ¼ tsp salt in a medium mixing bowl.
Using a hand mixer, whip the ingredients together until they are smooth and creamy.
Slice a 1 lb loaf of sourdough into thick slices and toast.
Using a spatula or a butter knife, generously top the toasted sourdough. You can save any extra ricotta in the fridge and use it for easy meal prep throughout the week. The best part about this base recipe is that the ricotta mixture lends itself to both sweet and savory toppings.
Top the ricotta with any flavor combinations you love or just enjoy it as-is with a sprinkle of salt and a crank or two of freshly ground black pepper. Enjoy immediately for the best texture.
More Easy Toast Recipes
The post Ricotta Toast 4 Ways appeared first on Budget Bytes.
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