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Tofu Ricotta Recipe

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4 from 33 reviews

This Tofu Ricotta recipe offers a delicious, dairy-free alternative to traditional ricotta cheese. Made with extra firm tofu, nutritional yeast, olive oil, garlic, and fresh basil, it creates a creamy, savory spread perfect for a variety of dishes like stuffed shells, lasagna, and ravioli. The recipe also includes an option to add spinach for a nutritious twist. Ready in just 7 minutes, this versatile tofu ricotta is ideal for vegan and vegetarian diets.

  • Total Time: 7 minutes
  • Yield: 4 servings

Ingredients

Main 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 teaspoon garlic powder; omit for sweet dishes)
  • 1 handful fresh basil (or 1 tablespoon pesto or dried herbs; omit for sweet dishes)
  • 1 splash plain soy milk (or water to thin out if necessary)

Optional Vegetables

  • 1 cup veggies of choice (e.g., broccoli, chopped and steamed)
  • 1 cup frozen spinach (or wilted spinach; thawed, drained, and pressed)

Instructions

  1. Drain and Press Tofu: Remove the tofu from its packaging and press it thoroughly to extract as much liquid as possible. This step is crucial to achieve a firm, ricotta-like texture.
  2. Prepare Tofu in Food Processor: Crumble the drained tofu into a large food processor bowl to prepare for blending.
  3. Add Flavorings: Add 2 1/2 tablespoons nutritional yeast, 1 tablespoon olive oil, 1 teaspoon salt, one clove of garlic (or garlic powder), and a handful of fresh basil (or pesto/dried herbs). Omit garlic and basil if making a sweet version.
  4. Blend Until Smooth: Process the mixture for about 2 minutes until smooth and creamy. Add a splash of plain soy milk or water if needed to thin out the ricotta to your desired spreadable consistency.
  5. Use as Dairy Ricotta Substitute: Incorporate the tofu ricotta as you would traditional ricotta cheese in recipes like stuffed shells, lasagna, ravioli, or as a spread.
  6. Prepare Spinach (Optional): If adding spinach, thaw frozen spinach completely, then press out excess water using a colander. Add the spinach to the tofu ricotta mixture.
  7. Combine Spinach and Ricotta: Stir the spinach in with a spoon for chunkier texture, or add spinach to the food processor and blend again if you prefer the spinach to be more incorporated and less visible.

Notes

  • Pressing tofu well is essential to avoid watery ricotta.
  • For sweet dishes, omit garlic and herbs and consider adding sweet spices or flavors.
  • The ricotta can be thinned with soy milk or water depending on desired consistency.
  • Use fresh or dried herbs based on availability and preference.
  • This ricotta can be stored in an airtight container in the refrigerator for up to 5 days.
  • Feel free to add steamed vegetables for extra nutrition and flavor.
  • Author: ELLA
  • Prep Time: 5 minutes
  • Cook Time: 2 minutes
  • Category: Dairy Substitute
  • Method: Blending
  • Cuisine: Vegan/Vegetarian
  • Diet: Vegan

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