When my besties and I were in the Philippines, we made several visits to The Wholesome Table, a restaurant dedicated to building a healthy food culture by using organic produce, locally sourced ingredients and preservative-free everything. I can’t even begin to explain how delicious everything tasted – from the red curry Buddha Bowl to the cold-pressed almond milk latte, we were in taste bud heaven.
No meal was complete without the Vegan Cheese, a tofu “ricotta” topped with sweet onion jam and served with sourdough toasts. There were a few occasions in which we ordered this as our meal because we didn’t want to share – it really is that good!
When I came back to LA, I had a serious craving for this dish and found the best recipes to recreate it. Enjoy!
Tofu Ricotta with Onion Jam
Adapted from That Was Vegan?
- 1 lb firm tofu, drained and pressed
- 2 tbsp olive oil
- Heaping 1/2 tbsp garlic powder
- 1/2 tbsp onion powder
- 1/3 c nutritional yeast
- 1/2 tbsp oregano
- 1 tsp dried basil
- A few pinches of sea salt and pepper, to taste
- 1 loaf sourdough baguette, sliced and grilled
- Onion jam (recipe below)
- Roasted garlic clove (recipe below)
- 1/4 cup extra-virgin olive oil
- 3 large sweet onions, cut into 1/4-inch dice
- 2 parsley sprigs
- 2 bay leaves
- 1 rosemary sprig
- 1 cup sugar
- 3/4 cup white balsamic vinegar
- 1 whole garlic bulb
- Olive oil
Preheat oven to 400°F. Peel and discard the outer layers of the whole garlic bulb, leaving intact the skins of the individual cloves of garlic. Using a sharp knife, cut off the tops of the bulb, about 1/4″, to espose the individual cloves of garlic.
Place the garlic heads in a baking pan or muffin pan, cut side up. Drizzle olive oil over each exposed head, using your fingers to rub the olive oil over all the cut, exposed garlic cloves. Cover the bulb with aluminum foil. Bake for 30-35 minutes, or until the cloves feel soft.