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!
Tried this recipe?Let us know how it was!