Tofu Ricotta
This Tofu Ricotta is ready in about 10 minutes, slightly salty and tangy, it’s super good on just about anything from toast to Lasagna!
I recently made a Vegan Lasagna, I tried out a Bechamel sauce and a Ricotta version and preferred the Ricotta. Only problem is store-bought Vegan Ricotta is hard to find and typically very pricey for me. So I thought I’d whip up a Tofu Ricotta for cheaper and I’m glad I did!
While I do love this Ricotta, I’m not gonna claim that it tastes exactly like traditional Ricotta. The nutty flavor of tofu is still there when eaten on it’s own. However, it’s less noticeable and really works great in something like Lasagna or just spread on some toast with some jam or something savory however!
I don’t use any Nutritional Yeast in this recipe as I found that it tastes too intense, I remember Ricotta being a mild tasting cheese. Of course, if you want to add Nooch go right ahead, I won’t stop you!
What’s the best tofu for tofu Ricotta?
I tested this out with both Firm and Extra Firm Tofu. They both work great, but the Extra Firm is obviously a bit firmer, so use what you think you’ll like better! I went with just Firm for the most part.
ingredients for Tofu Ricotta
Besides the tofu, we are really just using a few ingredients to make this a little salty and zippy!
- Light Yellow Miso Paste – To add some depth and umami!
- Garlic Powder – just a little for some savoriness!
- Lemon – The zest and juice for some acid!
- Olive Oil or Refined Coconut Oil – This is optional, but I like to add either Olive Oil for the flavor, or refined Coconut Oil which will cause the Ricotta to get thicker and firmer once it’s been in the fridge overnight.
- Olive Brine – for some more salt and acid.
how to make Ricotta
This couldn’t be easier! Simply blend everything in a food processor. Taste and adjust for seasoning! That’s it!
Can be enjoyed right away. Store in the fridge (it’ll get firmer overnight) and use within 5 days. It’s great on Lasagna or on toast with just about anything!
storage
You can store the leftovers in the fridge in an airtight container for about 5 days. If any liquid separates you can either pour it out or stir it back in.
Other Recipes you’ll dig!
If you made and enjoyed this recipe, please leave a rating & review! It really helps out the blog and it makes my day, thank you!
Tofu Ricotta
Equipment
Ingredients
- 14 oz. Firm or Extra Firm Tofu (no need to press)
- 1 Tbsp Light Yellow Miso Paste (White Miso is fine too!)
- 1/2 tsp Garlic Powder
- 1/2 a Lemon (Zested)
- 2 Tbsp Lemon Juice
- 2 – 4 Tbsp Refined Coconut Oil or Olive Oil (Optional)
- 1 tsp Olive Brine (Optional for extra acid / salt)
- Salt to Taste (I used 1 tsp)
Instructions
- Simply blend everything in a food processor! Taste and adjust for seasoning. You can totally add 2 – 4 Tbsp of Nutritional Yeast if you like, but I found it to be too overpowering.
- You can also add 2 – 4 Tbsp of Olive Oil for flavor, or you can use some melted, refined Coconut Oil. This will cause the Ricotta to get firmer (and richer) in the fridge after it's been chilled overnight. Totally optional, but I liked it!
- Store in an airtight container in the fridge for up to 5 days. Use on Lasagna, or any pasta or just some toast!
So easy to make with ingredients I already have! Thank you!
Excellent, so glad to hear this, thank you!!
I just used this recipe for vegan spinach puff filling. The puffs turned out great and the tofucotta was delicious by itself too. ate it right out of the bowl lol
Oh yum I gotta try that, I wanna do stuffed shells with it!! Glad you liked it!!
Followed this recipe yesterday to make a filling for homemade vegan ravioli. SO easy. Now I need to go buy a loaf of nice bread to try some ricotta toasts. Thanks for another great recipe!
Oh I want some ravioli too! Stoked this worked out, thank you!