• Tofu Ricotta: In a food processor, pulse tofu, lemon juice, olive oil, nutritional yeast and salt until blended and smooth with a ricotta-like texture.
• Crostini: Preheat oven to 375°F. On a baking sheet, toss together cherry tomatoes, olive oil, thyme, garlic, salt and pepper. Roast for 25 to 30 minutes or until tomatoes burst and become juicy.
• Toast slices of bread. Spread tofu ricotta over toast; top with tomatoes. Garnish with parsley. Serve immediately.

Tip: Substitute baguette for sourdough bread if desired. Cut into 1/4-inch thick slices diagonally. Place onto parchment paper-lined baking sheet; toast in 350F oven, turning once, for 5 to 7 minutes or until golden brown.