"Your tofu ricotta is better than any real ricotta I have ever had!"
"I make this every time I see a good bunch of asparagus – I just love this recipe!"
Mix the all-purpose flour, cornmeal, and salt in a large bowl.
Add the vegan butter and combine until mixed.
Shape the cornmeal dough into a disc and wrap in plastic .
Refrigerate for 1 hour.
Add the ingredients for the tofu ricotta to a food processor. Blend until smooth and creamy.
Trim the ends off the asparagus. Toss with oil and season with salt and pepper.
Lightly flour a large working surface.
Roll the dough into a 12-to 14-inch round.
If the dough sticks to the surface, add a little bit of flour underneath the rolling pin.
Dollop half of the tofu ricotta on top of the dough.
Spread the tofu ricotta, leaving a 1.5-2 inch border.
Arrange the prepared asparagus over the ricotta.
Fold the edges of the dough up over the filling to form a crust.
Continue to fold the dough around.
Brush the tops and edges of the dough with the plant-based milk.
Sprinkle the crust with extra flaky salt & pepper.
Bake for 40-45 minutes.
Top with the shelled peas, fresh herbs, and lemon zest.