Tofu Ricotta

This recipe is quick and can be used in many dishes. It’s a nice filling for lasagna.

Makes about 2 cups.


  • 16 ounces extra-firm tofu, crumbled
  • 4 garlic cloves, minced
  • 1 tablespoon chopped oregano or 1 teaspoon dried
  • 1 tablespoon chopped basil or 1 teaspoon dried
  • 2 tablespoon 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.

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