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Tofu Ricotta

Makes about 2 1/2 cups
Time 5 min
Use this vegan ricotta as a substitute for the traditional dairy version when you make lasagna, pizza or stuffed shells and manicotti.
Ingredients
  • 1 (14.0-ounce) package extra-firm tofu drained and crumbled
  • 1 1/2 tablespoon tahini
  • 2 cloves garlic finely chopped
  • 3 tablespoons nutritional yeast
  • 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.

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.
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  • 1 (14.0-ounce) package extra-firm tofu drained and crumbled
  • 1 1/2 tablespoon tahini
  • 2 cloves garlic finely chopped
  • 3 tablespoons nutritional yeast
  • 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