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–+ servings
Tofu Ricotta

Creamy Tofu Ricotta: A Nut-Free Vegan Delight

A quick and delicious Tofu Ricotta recipe that is nut-free and high in protein.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Sauces
Cuisine: Vegan
Calories: 90
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 block Firm Tofu Extra-firm for a firmer texture
  • 2 cloves Garlic (Crushed) Soaking in lemon juice mellows its sharpness
  • 2 tablespoons Lemon Juice (Freshly Squeezed)
  • 1 tablespoon Olive Oil Enhances creaminess
For Flavors
  • 3 tablespoons Nutritional Yeast Flakes Provides cheesy flavor
  • 1 teaspoon Dried Oregano Fresh oregano can amplify flavor
  • 1 teaspoon Onion Powder
  • 1/2 teaspoon Sea Salt Adjust to taste
  • 1/4 teaspoon Ground Black Pepper Optional but recommended

Equipment

  • Mixing bowl
  • Food Processor

Method
 

Step-by-Step Instructions
  1. Soak the garlic cloves in freshly squeezed lemon juice for about 5 minutes.
  2. Mash the firm tofu in a mixing bowl until crumbly, resembling ricotta cheese.
  3. Add the crumbled tofu to a food processor with the soaked garlic, olive oil, nutritional yeast, dried oregano, onion powder, sea salt, and ground black pepper. Pulse until combined but still chunky.
  4. Taste and adjust the seasoning as needed.
  5. Transfer the tofu ricotta to a serving bowl and enjoy with crackers or bread.

Nutrition

Serving: 1servingCalories: 90kcalCarbohydrates: 2gProtein: 6.4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 120mgPotassium: 300mgFiber: 1gVitamin C: 2mgCalcium: 120mgIron: 1mg

Notes

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

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