Ingredients:

For the Cooked Berries:
2 cups (300 g) frozen mixed berries
For the Vegan Whipped Ricotta:
7.1 oz (200 g) firm tofu
¼ cup (60 mL) coconut cream
¼ cup (60 mL) unsweetened soy Greek-style yogurt
2 tsp (4 g) lemon zest
¼ lemon, juiced
1 Tbsp (15 mL) maple syrup (more to taste)
1 tsp (5 mL) pure vanilla extract
For Assembly:
6 slices multi-grain bread, toasted
1 tsp (2 g) lemon zest
Optional Toppings:
Maple syrup
Fresh blueberries
Unsweetened toasted coconut flakes
Instructions:

Cook the Berries:
In a small saucepan over medium heat, add the frozen mixed berries. Cook for about 5-7 minutes, stirring occasionally, until the berries are heated through and slightly syrupy. Remove from heat and set aside.
Make the Vegan Whipped Ricotta:
In a food processor, combine the firm tofu, coconut cream, soy Greek-style yogurt, lemon zest, lemon juice, maple syrup, and vanilla extract. Blend until smooth and creamy. Taste and adjust sweetness with more maple syrup if desired.
Assemble the Toast:
Spread a generous amount of the vegan whipped ricotta on each slice of toasted multi-grain bread. Top with the cooked berries and sprinkle with additional lemon zest.
Add Optional Toppings:
Drizzle with maple syrup, and add fresh blueberries and toasted coconut flakes if desired.
Serve:
Enjoy your Vegan Whipped Ricotta Toast as a delicious breakfast or snack!