Tofu Ricotta

Tofu Ricotta

Rated:
Recipe Rating: 3.77667
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) package extra-firm tofu, drained and crumbled
  • 1 1/2 tablespoon tahini
  • 2 cloves garlic, finely chopped
  • 3 tablespoons nutritional yeast
  • pinch grated nutmeg
  • 1 1/2 teaspoon white miso
  • 1 tablespoon lemon juice
  • 1/4 teaspoon ground black pepper
  • 1/2 small shallot, finely chopped
  • 2 tablespoons chopped fresh parsley
Method: 
In a medium bowl, combine tofu, tahini, garlic, nutritional yeast, nutmeg, miso, lemon juice, pepper, shallot and parsley. Mash together with the back of a spoon until ingredients are incorporated.
Nutritional Info: 
Per Serving: Serving size: about 1/4 cup, 60 calories (30 from fat), 3.5g total fat, 25mg sodium, 3g carbohydrates, (1 g dietary fiber, 5g 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.