Pumpkin Whipped Tofu Toast (Vegan High Protein Breakfast)
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.
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.
Notes
Please note that the nutritional information provided is just an estimate, and accuracy is not guaranteed.
Nutrition
Serving: 1toastCalories: 235kcalCarbohydrates: 37gProtein: 10gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gTrans Fat: 0.01gSodium: 155mgPotassium: 197mgFiber: 3gSugar: 18gVitamin A: 6365IUVitamin C: 4mgCalcium: 136mgIron: 3mg
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