Description
Savor the comforting, gooey goodness of this Vegan Spinach Artichoke Grilled Cheese, featuring a creamy tofu ricotta spread blended with fresh spinach, artichokes, and flavorful seasonings. Perfectly crisped between hearty sourdough slices, this plant-based twist on a classic grilled cheese is quick to prepare and bursting with rich, umami flavors.
Ingredients
Scale
For the Tofu Ricotta Filling
- 1 block extra firm tofu
- 1 tablespoon olive oil
- 1 clove garlic, freshly chopped
- 2 tablespoons nutritional yeast
- 1 tablespoon miso paste
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1 cup fresh spinach
- 1/2 cup artichoke hearts
For the Sandwich
- 4 slices sourdough bread
- 1 tablespoon vegan mayonnaise or vegan butter
Instructions
- Prepare the Tofu Ricotta: In a food processor bowl, combine the pressed extra firm tofu, olive oil, chopped garlic, nutritional yeast, miso paste, lemon juice, and salt. Pulse until the mixture is smooth and creamy, scraping down the sides to ensure all ingredients are blended evenly. Transfer this creamy tofu ricotta to a mixing bowl.
- Cook the Spinach: In a small pan over low to medium heat, add a splash of water and gently wilt the fresh spinach for about 3 to 5 minutes, stirring occasionally until just tender. Remove from heat and fold the cooked spinach into the tofu ricotta mixture, combining thoroughly to create a flavorful and creamy filling.
- Prep the Bread: Lightly spread about a teaspoon of vegan mayonnaise or vegan butter on one side of each slice of sourdough bread. This will help achieve a golden, crispy crust when grilled.
- Assemble the Sandwich: Heat a skillet over medium heat. Place one slice of the prepared bread in the skillet, mayo side down. Generously spoon the tofu ricotta and spinach mixture onto this bread slice, then scatter the artichoke hearts evenly over the filling. Spread some more ricotta mixture on a second slice of bread and place it on top of the artichokes, mayo side facing up. Press the sandwich gently together to hold it all in place.
- Grill to Perfection: Cook the sandwich until the bottom slice of bread turns golden brown and crisp, then carefully flip it with a spatula. Continue grilling the other side until it is also golden and crispy and the filling is warmed through, ensuring the perfect melty texture. Serve immediately while warm and enjoy the cozy, savory flavors.
Notes
- Press the tofu well to remove excess moisture before blending for a creamier ricotta texture.
- If you prefer, you can substitute vegan butter for vegan mayonnaise when spreading on the bread for grilling.
- Use fresh artichoke hearts canned or jarred in water, drained well, for best texture.
- To make the sandwich gluten-free, substitute sourdough bread with your favorite gluten-free bread.
- Store leftover tofu ricotta in an airtight container in the refrigerator for up to 3 days.
