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–+ servings
Tofu Ricotta

Deliciously Creamy Tofu Ricotta – Easy Vegan Delight!

Tofu Ricotta is a creamy, high-protein vegan alternative perfect for various dishes.
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Prep Time 10 minutes
Cook Time 5 minutes
Soaking Time 5 minutes
Total Time 20 minutes
Servings: 4 cups
Course: Sauces
Cuisine: Vegan
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 block Firm Tofu drained and mashed
  • 2 tablespoons Olive Oil adds richness
  • 1/4 cup Nutritional Yeast Flakes for cheesy flavor
For Flavoring
  • 2-3 cloves Garlic soaked in lemon juice
  • 1 tablespoon Lemon Juice fresh for best flavor
  • 1 teaspoon Dried Oregano can substitute with fresh
  • 1/2 teaspoon Onion Powder adds depth to flavor
  • 1/2 teaspoon Sea Salt adjust to taste
  • 1 pinch Ground Black Pepper freshly ground preferred

Equipment

  • cutting board
  • Mixing Bowl
  • Fork
  • food processor
  • measuring spoons
  • measuring cups

Method
 

Step-by-Step Instructions
  1. Start by peeling and crushing 2-3 garlic cloves and soak them in fresh lemon juice for about 5 minutes.
  2. Drain excess liquid from the tofu and mash it in a bowl using a fork until crumbly.
  3. Put the mashed tofu, soaked garlic, olive oil, nutritional yeast, oregano, onion powder, salt, and pepper into a food processor and pulse until blended yet chunky.
  4. Taste the tofu ricotta and adjust seasoning if needed; blend again briefly to combine.
  5. Serve in a bowl and garnish with extra black pepper and oregano; pair with crackers or bread.

Nutrition

Serving: 1cupCalories: 120kcalCarbohydrates: 6gProtein: 6.4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gSodium: 300mgPotassium: 400mgFiber: 1gSugar: 1gVitamin C: 5mgCalcium: 200mgIron: 1mg

Notes

Keep tofu ricotta in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.

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