Part 6/7:
The final dish offers a decadent, dessert-inspired breakfast that feels indulgent but is entirely plant-based. It features a luscious berry compote paired with whipped vegan ricotta spread over toasted bread. To make the ricotta, the creator blends firm pressed tofu, coconut cream, vegan Greek-style yogurt, lemon zest and juice, maple syrup, vanilla, and a pinch of salt until smooth—resulting in a tangy, creamy spread that rivals traditional ricotta.
Simmered berries provide a vibrant topping that’s sweet and slightly tart, cooked until they release their juices. For an extra touch, fresh lemon zest and a drizzle of maple syrup elevate the flavors. This combination creates a balanced dish that feels like a treat but is packed with plant-based goodness.