Hearty, organic buckwheat toast smothered in tofu ricotta and topped with oven roasted heirloom tomatoes. Chili oil optional but highly recommended! The perfect savory breakfast full of nutrients.
Preheat oven to 375 F and line a baking tray with parchment. Add sliced tomatoes and season with oil, salt, and coconut sugar. Bake for 15-20 minutes or until softened and juicy. Set aside. To make Ricotta: add tofu, soy milk, lemon juice, onion powder, garlic powder, and salt to a high speed blender or food processor and blend until really smooth, the longer you blend the smoother it gets, try for 4-5 minutes! Toast your buckwheat bread slices and slather in tofu ricotta, top with roasted tomatoes, and chili oil if desired! Enjoy!
