Tofu Ricotta

Makes about 2 1/2 cups

Use this vegan ricotta as a substitute for the traditional dairy version when you make lasagna, pizza or stuffed shells and manicotti.

Ingredients: 
  • 1 (14-ounce) block extra firm tofu, drained and crumbled
  • 1 1/2 tablespoon tahini
  • 2 cloves garlic, finely chopped
  • 3 tablespoons nutritional yeast
  • Pinch of freshly ground nutmeg
  • 1 1/2 teaspoon mellow white miso
  • 1 tablespoon lemon juice
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons finely chopped shallot
  • 2 tablespoons chopped fresh parsley
You must be signed in to use shopping lists.
Cancel
Method: 

In a medium bowl, mash all ingredients together with the back of a spoon until well combined.

Nutritional Info: 
Per Serving:120 calories (60 from fat), 7g total fat, 0g saturated fat, 0mg cholesterol, 50mg sodium, 7g carbohydrate (3g dietary fiber, 1g sugar), 11g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

Recipe Discussion