Caramelised Figs with Whipped Koji Tofu on Toast
Level up your brunch game with this elegant yet easy vegan toast recipe. Creamy whipped koji tofu (a plant-based feta alternative) meets caramelised figs, toasted hazelnuts, and lemon thyme on crispy sourdough. It’s the perfect balance of sweet, tangy, and savoury — ideal for a relaxed weekend brunch or an impressive plant-based appetiser.
Caramelised Figs with Whipped Koji Tofu on Toast
Serves 2
Ingredients
250 g koji-marinated tofu (3 day cure)
100–200 ml oat milk
4–5 fresh figs, quartered
100 g caster sugar
15 ml (1 tbsp) maple syrup
30 ml (2 tbsp) water
Extra-virgin olive oil, for drizzling
2 slices sourdough bread
Zest of 1 lemon
Fresh lemon thyme, to garnish
A small handful of toasted hazelnuts, roughly chopped
Method
Prepare the caramelised figs:
In a small saucepan, combine the sugar, maple syrup, and water. Bring to a gentle boil over medium heat, stirring until the sugar has dissolved.
Continue cooking, swirling the pan occasionally (but without stirring), until the caramel turns a deep golden amber.
Remove from the heat and carefully add the figs. Toss gently to coat, then cover and allow to cool completely.
Transfer to a small airtight glass container and store in the refrigerator until ready to serve.Make the whipped tofu:
Add the koji-marinated tofu and oat milk to a blender. Blend until smooth and creamy, adjusting the milk for desired consistency. Chill until ready to use.Toast the sourdough:
Drizzle both sides of the sourdough slices with extra-virgin olive oil. Toast on a griddle pan or under a hot grill until crisp and golden.Assemble the dish:
Spoon or pipe the whipped tofu onto the toasted sourdough. Top with the caramelised figs and drizzle with some of the fig syrup.
Sprinkle with chopped toasted hazelnuts for crunch, then finish with freshly grated lemon zest and a few sprigs of lemon thyme.
Serving suggestion:
Perfect as a refined brunch, a light dessert, or an elegant plant-based appetiser.