DIRECTIONS

In a blender or food processor, combine the tofu, pesto, lemon juice, lemon zest, and sea salt. Pulse to combine and form a “ricotta-like” texture. Spread each slice of toast with 1/4 cup pesto spread then top with grapes, cucumbers, and walnuts; finish each with a drizzle of balsamic glaze.

Ingredients

7 ounces firm tofu, drained
1/4 cup prepared pesto
1 tablespoon lemon juice
1/2 teaspoon lemon zest
1/8 teaspoon sea salt
4 slices whole grain bread, toasted
1/2 cup halved California grapes
1/2 cup quartered and sliced English cucumber
1/4 cup chopped walnuts
4 teaspoons balsamic glaze

DIRECTIONS

In a blender or food processor, combine the tofu, pesto, lemon juice, lemon zest, and sea salt. Pulse to combine and form a “ricotta-like” texture. Spread each slice of toast with 1/4 cup pesto spread then top with grapes, cucumbers, and walnuts; finish each with a drizzle of balsamic glaze.

Notes

This recipe supports heart health and brain health.

Servings

Serves 4

Nutritional Information

Nutritional analysis per serving: Calories 250; Protein 10 g; Carbohydrate 22 g; Fat 15 g (54% Calories from Fat); Saturated Fat 2 g (7% Calories from Saturated Fat); Cholesterol 0 mg; Sodium 260 mg; Fiber 1 g.