How to Make Vegan Carpaccio
An Italian carpaccio of zucchini with tofu ricotta
Spring has sprung, and that means the lighter the fare, the better. Here on Feed the Vegan, I am almost at the close of my series exploring classic dishes. I was thinking about how hot it can get here in the Northeast and brainstorming a cool refreshing dish for the spring and summer months.
I came across the idea of a classic carpaccio, which is traditionally made with beef. However, the idea behind the dish is a simple one that can be duplicated with zucchini. So I figured, why not add a twist with fresh fennel and some homemade, plant-based ricotta cheese? This is a great side dish or starter to add to any meal. Enjoy!
For the tofu ricotta:
- Squeeze excess water from tofu with your hands. In a bowl, mash tofu with hands until it is the consistency of ricotta cheese.
- Add other tofu ricotta ingredients together and mix well.
- Arrange zucchini slices in an overlapping pattern on a serving platter.
- Sprinkle green onions and herbs evenly across zucchini. Top with oil, lemon juice mixture and ricotta.