Vegan Ricotta Tartine with Caramelized Onions & Roasted Tomatoes

This dish is all about layers of flavor—sweet, jammy caramelized onions, creamy vegan ricotta, and savory roasted tomatoes. It’s the perfect blend of rich, comforting, and plant-forward. This tartine is great for lunch, an appetizer, or even a light dinner. Let’s dive in!

Ingredients:

For the Vegan Ricotta:

• 1 block extra firm tofu (drained and pressed)

• Juice of 1 lemon

• 1 tbsp apple cider vinegar (I love using Bragg)

• 1 tbsp miso paste

• 2 tbsp nutritional yeast ("nutch")

• 1 tsp onion powder

• 1 tsp dried oregano

• 3 cloves garlic (minced)

• Salt, to taste

For the Caramelized Onions:

• 2 large yellow onions (thinly sliced)

• Vegan Butter (for cooking)

For the Roasted Tomatoes:

• 1 pint cherry tomatoes

• 1-2 tbsp extra virgin olive oil

• 2 cloves garlic (minced)

• Freshly ground black pepper

• Red pepper flakes (optional, for a bit of heat)

• Fresh basil (roughly chopped)

For Assembly:

• Artisan bread (like a crusty sourdough or ciabatta)

• Extra virgin olive oil (for grilling)

Instructions:

1. Caramelize the Onions: Start by heating a scoop of vegan butter in a large pan over medium-low heat. Add the thinly sliced onions, making sure they’re spread evenly. Cook, stirring occasionally, for about an hour or until the onions become soft, golden, and jammy. The key here is patience—low and slow is what gives caramelized onions their sweetness and depth. Once caramelized, set them aside to cool slightly.

2. Prepare the Vegan Ricotta: While the onions are cooking, make the ricotta. In a blender or food processor, combine the pressed tofu, lemon juice, apple cider vinegar, miso paste, nutritional yeast, onion powder, dried oregano, garlic, and a pinch of salt. Blend until smooth and creamy. Taste and adjust seasoning as needed. Once the onions are done, fold about half of them into the ricotta for extra flavor. Set aside.

3. Roast the Tomatoes: In the same pan (or another if needed), heat a tablespoon of olive oil over medium heat. Add the halved cherry tomatoes and cook until they start to break down and release their juices—about 5-7 minutes. Add the minced garlic, a pinch of salt, freshly ground black pepper, and red pepper flakes (if using). Let the tomatoes cook for another 2-3 minutes, stirring occasionally. Just before removing from the heat, toss in the chopped basil and let it wilt. Remove from heat and set aside.

4. Grill the Bread: Slice your bread into thick pieces and brush each side with olive oil. Heat a grill pan (or skillet) over medium-high heat. Grill the bread for 2-3 minutes on each side, or until golden and crispy.

5. Assemble the Tartine: Spread a generous layer of the vegan ricotta onto each slice of grilled bread. Top with the roasted tomatoes, letting the juices drizzle down. Finish with an extra spoonful of caramelized onions on top, if you’d like, for that perfect balance of sweet and savory.

Enjoy: Serve these tartines as a stunning starter or pair with a side salad for a light, refreshing meal.

This recipe is all about balancing flavors and textures. The creamy ricotta paired with the savory tomatoes and sweet onions makes every bite a burst of flavor. And the best part? It’s entirely plant-based and packed with satiating ingredients!