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Vegan Tofu Ricotta Recipe

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3.9 from 3 reviews

This homemade Tofu Ricotta recipe is a quick and versatile vegan alternative to traditional ricotta cheese. Made with extra firm tofu, nutritional yeast, olive oil, and fresh herbs, it provides a creamy, spreadable texture perfect for savory dishes like lasagna, stuffed shells, and ravioli. Incorporating steamed veggies or wilted spinach adds extra nutrition and flavor, making it a healthy and delicious option for plant-based meals.

Ingredients

Base Ingredients

  • 1 14 oz package extra firm tofu (drained and pressed)
  • 2 1/2 tablespoons nutritional yeast
  • 1 tablespoon light olive oil
  • 1 teaspoon salt
  • 1 clove garlic (or 1/4 tsp garlic powder, omit for sweet dishes)
  • 1 handful basil (or 1 tbsp pesto or dried herbs, omit for sweet dishes)
  • 1 splash plain soy milk (or water to thin as needed)

Optional Vegetables

  • 1 cup veggies of choice (such as broccoli, chopped and steamed)
  • 1 cup frozen spinach (or wilted spinach, thawed, drained, and pressed)

Instructions

  1. Drain and Press Tofu: Remove excess liquid from the extra firm tofu by draining and pressing it thoroughly to ensure a firmer texture for the ricotta.
  2. Crumble Tofu: Crumble the pressed tofu into a large food processor bowl to prepare it for blending.
  3. Add Flavorings: Add nutritional yeast, olive oil, salt, garlic, and basil to the tofu in the food processor; omit garlic and basil for sweet recipes.
  4. Blend Ingredients: Process the mixture for about 2 minutes until smooth and creamy. Add a splash of soy milk or water as necessary to achieve a spreadable consistency.
  5. Use as Ricotta: Use the tofu ricotta substitute as you would traditional ricotta in dishes like stuffed shells, lasagna, ravioli, or spreads.
  6. Prepare Spinach Ricotta: For spinach variation, thaw frozen spinach, drain and press out water, then stir it in with a spoon for chunkier texture or blend together for a smoother consistency.

Notes

  • Pressing tofu well is key to achieving the right texture for ricotta.
  • Adjust soy milk quantity to reach desired creaminess.
  • Omit garlic and herbs when using ricotta in sweet dishes.
  • Steaming vegetables beforehand softens them and balances moisture in the ricotta.
  • Can be stored in an airtight container in the refrigerator for up to 4 days.
  • Use fresh herbs or dried ones based on availability and flavor preference.

Find it online: https://yumntasty.com/vegan-tofu-ricotta-recipe/