Are you ready for a little vegan tofu ricotta? I have long avoided tofu recipes on the blog. Not because I don’t like it, on the contrary. I often crave tofu served with baby spinach. I’m weird, I know.
No, it’s more to debunk the myth that vegetarians and vegans only eat soy. That said, on the Facebook groups I’m a member of, people seem to be raving about this star food of Asian cuisine. It gave me the idea to do a tofu blog series, where I will share some of my favorite recipes.
Today’s tofu ricotta requires just a few ingredients that you probably already have at home and a whopping 5 minutes of your time. You don’t even need a big, super powerful $600 blender !! A food processor or an immersion blender will do the trick.
For the tofu, the ideal is to choose a medium-firm one, more silky than grainy. Since brands have a hard time agreeing on definitions, you may have to dab a few blocks at the grocery store before you find the right one, or you may get looked askance.
Do not take silky tofu, which is too soft and contains too much water! The ricotta should not be completely smooth, but still slightly grainy. With the quantities given, it will be rather compact. Feel free to add more olive oil or even a little plain vegetable yogurt to stretch it if that’s what you prefer.
While some bloggers will tell you “Wow, my version tastes PA-REIL like the original,” I won’t lie to you. At the risk of freaking out, the answer is no, it doesn’t taste exactly the same like ricotta made with animal milk.
Rather, the right question to ask is: is it delicious and satisfying? To which I will answer without hesitation: oh yes! I find that the seasonings are perfectly balanced and give it a nice balance of flavors (let’s face it, “real ricotta” doesn’t taste much, so my version is much better!).Print
Vegan Tofu Ricotta
This vegan tofu ricotta is high in protein and low in fat. It is also very easy to prepare and fits perfectly into your recipes!
- Total Time: 5 min
- Yield: 1
- Category: Vegan
- Method: Main Course
- Cuisine: Italian
- Diet: Vegan
- 1 block of organic medium-firm tofu 400g
- juice of half a lemon
- 1 teaspoon of apple cider vinegar
- 2 garlic cloves, crushed
- 1/4 cup B12 fortified nutritional yeast
- 1 teaspoon of salt
- 1 tablespoon of extra virgin olive oil
- Black pepper
Pat the tofu dry with a clean cloth, you don’t need to squeeze it to remove the water.
In a large bowl, crumble the tofu and add the lemon juice, vinegar, crushed garlic, pepper and half the yeast and salt. With an immersion blender or food processor, combine, keeping some texture. Taste and add the rest of the yeast and salt if needed (I like my tasty ricotta, so I put in the full amount listed).
Add olive oil and toss a final time, scraping the sides if necessary.
Ideally, refrigerate for a few hours to allow flavors to develop.
- Serving Size: 8
- Calories: 61 kcal
- Sugar: 0.3 g
- Sodium: 93.3 mg
- Fat: 3.1 g
- Saturated Fat: 0.4 g
- Carbohydrates: 2.8 g
- Fiber: 1.8 g
- Protein: 7.4 g
Keywords: vegan tofu ricotta