Photo of vegan ricotta made with tofu
Recipes | Vegan Cheeses

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

Course: Cheeses
Cuisine: Vegan
Servings: 8
Calories: 66kcal
Author: Singing Vegan


  • 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


  • 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


Use immediately or stores up to a week in the refrigerator.


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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