Vegan Tofu Ricotta Recipe
I’ve always been a pasta lover. It was one of the reasons why it was easy being a vegetarian, as I never had to give it up. Less than two years later, however, I was diagnosed with celiac disease, which meant the pasta world shrank significantly, and included only gluten free options. Now, as a vegan, I choose gluten free pastas made without eggs, and embellished with vegan cheese. The dish that seemed to be the most challenging as a vegan and a celiac was lasagna, because it has many ingredients. Nonetheless, I found it’s simple, and there are plenty of ways to prepare it.
A classic lasagna with vegan ricotta is my favorite. The good news is, this vegan tofu ricotta can be used in other recipes as well: risotto, pizza and ravioli, for example. I’ve also tried it as a spread on toast. The key ingredient is tofu! There are lots of vegan recipes you can make with tofu. It’s simple and will only take you 5 minutes.
Tofu is a healthy alternative to conventional ricotta. It’s protein-rich, has calcium, iron, manganese, copper, pantothenic acid (B5), is considered to improve heart health, lower cancer risk, build muscle, strengthen bones, and help with weight management. What I love the most about tofu is its versatility, as I not only use it to make vegan ricotta, but I also use it to replace eggs, marinate it, make sandwiches, and so many other options for cooking and making sure you have your daily dose of protein (and yummy-ness!).
EASY VEGAN TOFU RICOTTA RECIPE
INGREDIENTS YOU WILL NEED TO MAKE VEGAN TOFU RICOTTA
Firm Tofu
Nutritional Yeast
Garlic
Lemon Juice
Olive Oil
Salt
Cumin (optional)
The interesting thing about this recipe is how much you can play with ingredients and quantities. Specially when cooking savory food, I never fully follow recipes; I always get creative. In fact, I had to settle on some measurements so I could share this recipe with you!
The ingredients I chose are perfect for a basic vegan ricotta, but you could add other things. For instance, onion powder, paprika, chives, to mention a few.
For better consistency, I suggest using firm tofu. Drain it, cut it in cubes, and put all ingredients in a food processor.
Blend until all ingredients are combined. I use iodized salt to make sure I meet my daily iodine requirement. You can add more olive oil, or even water, if you think it’s too dry.
This tofu ricotta is not only perfect to use in a vegan lasagna recipe, but also to eat as a vegan snack, spread, or use as a filling for other vegan meals!
Vegan Tofu Ricotta
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Sides ┃ Spreads ┃ Fillings
- Prep Time: 5 minutes
- Cook Time: No Cooking
- Total Time: 5 minutes
- Servings: 1.5 cups
Ingredients:
- 1 Firm tofu block (14 oz)
- 2 tbsp nutritional yeast
- 1 tbsp garlic
- ½ lemon juiced
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp cumin (optional)
Instructions:
- Drain and cut tofu in cubes.
- Combine all ingredients in a food processor and blend until well combined.
- Make sure the consistency and taste is what you're looking for. Adjust seasoning and wet ingredient as needed.
- Use immediately in your favorite dish, or transfer to a bowl or reusable food container to use later. Store in fridge.
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Hi, I’m Melina
I’m the creator of Sustainable Rookie, and my goal is to share what I learn throughout my sustainability journey, so that I can help other people live a more conscious life.
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