Start your fall morning with this high-protein and vegan Pumpkin Whipped Tofu Toast, your new favorite pumpkin breakfast! Packed with plant protein, creamy whipped tofu is a light, dairy-free alternative to whipped ricotta. It's combined with pumpkin puree, warm spice, maple syrup, and sweet-tart blackberry jam to create a beautiful swirl that tastes like a pumpkin pie on toast. This cozy breakfast toast is perfect for fall mornings or as a nourishing snack during the pumpkin season.
During the spring season, also try whipped tofu toast with strawberry rhubarb jam!
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What is Pumpkin Whipped Tofu?
Whipped tofu is a creamy vegan spread made with tofu. It's a great vegan alternative to whipped ricotta or cream cheese, perfect for spreading on your breakfast toast or bagel.
The pumpkin whipped tofu is an autumn twist of plain whipped tofu. Pumpkin puree and cinnamon add cozy flavor. I added blackberry preserve to make a deep purple swirl, perfect for a Halloween-themed breakfast or brunch.
This recipe uses firm tofu instead of soft tofu for its high protein content. While it takes a bit more effort to blend firm tofu until smooth, the result is a thick, creamy spread that's totally worth the extra hassle.
Ingredients
- Firm Tofu - Press well before use to drain excess water.
- Pumpkin Puree - Use canned or homemade.
- Maple Syrup - Alternatively, you can use other sweeteners, such as honey, agave syrup, and date syrup.
- Vanilla Paste and Cinnamon - Adds cozy flavor. You can also use pumpkin pie spice.
- Blackberry Jam - Add refreshing sweetness and tartness.
- Sourdough Bread - Or any rustic bread.
- Blackberries, Pumpkin Seeds, and Flaky Salt - For garnish.
Instructions
- In a blender, combine tofu, pumpkin puree, maple syrup, vanilla paste, cinnamon, and a pinch of salt and blend until smooth.
- Add dollops of preserve and gently fold in. Do not overmix. Transfer it into a piping bag. Use a round tip with a piping bag if you have one. You can also use a Ziploc bag instead of a piping bag.
- Pipe the whipped tofu onto the warm toast. Top with pumpkin seeds, a pinch of flaky salt, and blackberries.
Variations
This recipe is so versatile, so add your fall favorite toppings to make it extra indulgent.
- Sweet Potato Puree - Make sweet potato tofu toast! Use canned or homemade.
- Jam and Preserve - Instead of blackberry preserve, also try fig, peach, apricot, and Orange marmalade. Applesauce, apple butter, and pumpkin butter are also great additions!
- Honey - Swap maple syrup for honey to make it a honey pumpkin toast.
- Fruit - Top with strawberries, apple, pear, or orange slices. Both fresh fruit and compote are fun additions.
- Nuts and Seeds - Pecans, hazelnuts, pine nuts, almonds, cacao nibs, and sesame seeds.
- Olive oil - A drizzle of good olive oil instantly elevates the taste.
- Herbs - Crispy fried sage in butter to add an extra autumn touch.
Also, try whipped tofu toast with strawberry rhubarb jam if you crave something sweet and refreshing!
Meal Prep, Storage & Serving Tips
- Make Ahead - Store leftover whipped tofu spread in an airtight container and store in the fridge. Enjoy within 2 days.
- Freezer Friendly? - Not recommended due to texture changes.
- Serving Tip - Layer just before eating to avoid soggy toast.
FAQ
Yes, they make extra smooth tofu cream! Just press your tofu well before use to avoid watery cream.
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Pumpkin Whipped Tofu Toast (Vegan High Protein Breakfast)
Ingredients
- 6 oz firm tofu pressed to drain
- ½ cup pumpkin puree
- 2 Tablespoons maple syrup
- ½ teaspoon vanilla paste
- A dash ground cinnamon or pumpkin pie spice
- 2 Tablespoons blackberry jam
- 3 slices sourdough bread or any rustic bread toasted
- Blackberries horizontally sliced, for garnish
- Pumpkin Seeds for garnish
- Flaky salt
Instructions
- In a blender, combine tofu, pumpkin puree, maple syrup, vanilla paste, cinnamon, and a pinch of salt and blend until smooth.
- Add dollops of preserve and gently fold in. Do not overmix. Transfer it into a piping bag. Use a round tip with a piping bag if you have one. You can also use a Ziploc bag instead of a piping bag.
- Pipe the whipped tofu onto the warm toast. Top with pumpkin seeds, a pinch of flaky salt, and blackberries.
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