Tofu Ricotta
This recipe is super quick and can be used in many dishes. It’s a nice filling for lasagna, or try it on toast with some avocado. This ricotta is also great spread on crackers or even as a burrito filling!
Makes about 2 cups.
Tofu Ricotta
Servings: 8
Calories: 66kcal
Ingredients
- 16 ounces extra-firm tofu crumbled
- 4 garlic cloves minced
- 1 tablespoon oregano chopped, or 1 teaspoon dried
- 1 tablespoon basil chopped, or 1 teaspoon dried
- 2 tablespoons olive oil
- salt to taste
Instructions
- Place all the ingredients in a food processor. Pulse it into fine chunks that resemble ricotta. If you don’t have a food processor, blending it all with a fork will work too
Notes
Use immediately or stores up to a week in the refrigerator.
Nutrition
Calories: 66kcal | Carbohydrates: 2g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Sodium: 36mg | Potassium: 101mg | Fiber: 1g | Sugar: 1g | Vitamin A: 24IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg
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