This Vegan Tofu Ricotta is easy and quick to make. It’s versatile and tasty with the addition of fresh basil and spinach.Ā And it comes together in under 30 minutes.
This Vegan Tofu Ricotta isn’t just a plain version of tofu ricotta but instead it’s a very flavorful one! With the addition of shallots, fresh lemon juice, tahini, fresh basil and nutritional yeast to name a few, it becomes a very versatile and tasty spread, filling and topping. And it’s totally dairy free!
The best part is that it is so simple and quick to make without any kitchen appliances – just your own two hands – and measuring cups and measuring spoons, a knife for chopping and something to stir it with! š
I make this recipe often because my husband and I love it. It’s a salad topping that makes our salads more hearty and adds great flavor and texture. I’ve used it to top pita pizzas, as a toast topping, manicotti filling and more – it’s useful in so many ways!
What You Need To Make This Vegan Tofu Ricotta
- Extra firm tofu
- Nutritional yeast
- Shallots
- Garlic
- Fresh lemon juice
- Salt
- Tahini
- Fresh spinach
- Fresh basil
Tofu Ricotta Ingredients
Very Quick and Easy to Make Recipe (no food processor needed)
- First remove the tofu from the package and press with your hands over the sink, bowl or colander to remove excess water. You don’t have to totally get all the water out – just most of it. It’s fine if it gets a little smushed when you’re doing this, because that’s the next step anyway.
- In a bowl, break the tofu into very very small pieces, like a moist crumble.
- Add the nutritional yeast, shallots, garlic and salt and mix together.
- Then add the fresh lemon juice and tahini and stir together.
- Finally, stir in the finely chopped fresh spinach and finely chopped fresh basil and combine well.
- Done! Easy peasy, right?
- Makes about 3 cups.
- It can be eaten right away or chilled in the refrigerator.
How to use Vegan Tofu Ricotta
- It makes a very flavorful toast topping.
- As a sandwich filling with slices of juicy tomato and greens.
- It’s great as a topping for salads and pizzas.
- As a filling for manicotti, stuffed shells or lasagna.
- Serve as a snack with crackers and vegetable sticks.
- OR you can just eat it by the spoonful!
Pita pizza with vegan Tofu Ricotta topping.
Manicotti filled with vegan Tofu Ricotta.
Other vegan cheese recipes
If you make this Tofu Ricotta recipe or would like to, a comment and a rating below would be greatly appreciated!
Also, I’d love to hear about any changes you make or if you make it just as is.
Follow me on InstagramĀ and if you take a pic of this recipe and add it to your page or story, tag me in the pic @vegeliciouskitchenĀ and use the hashtag #vegeliciouskitchen or #vegeliciouskitchenrecipe so that I can see your creation!
Here is the recipe:
Flavorful Vegan Tofu Ricotta
Ingredients
- 1 15.5 oz. extra firm tofu, finely crumbled
- 2 Tbsp tahini
- 2 1/2 Tbsp nutritional yeast
- 3 Tbsp shallots, finely minced
- 2 cloves garlic, finely minced
- 2 Tbsp fresh lemon juice plus 1 tsp
- 1 1/4 tsp salt
- 3/4 cup fresh spinach, finely chopped
- 1/3 cup fresh basil, tightly packed and then finely chopped
Instructions
- First remove the tofu from the package and squeeze between your hands over the sink, a bowl or a colander to remove excess water. It's not necessary to remove all the water but most of it. It's also fine if the tofu gets a little smushed because that's the next step anyway.
- In a bowl, break tofu into very very small pieces, like a moist crumble.
- Add nutritional yeast, shallots, garlic and salt and stir together.
- Stir in the fresh lemon juice and tahini and combine.
- Finally stir in the finely chopped spinach and basil and mix all together well.
- It can be served right away or chilled in the refrigerator to blend flavors.
Notes
- Use as a sandwich filling with lettuce and tomato
- Top a slice of toast or make an open face sandwich with it.
- It's great as a filling for manicotti or lasagna
- Vegan ricotta also makes a delicious pizza topping
- It will last in the refrigerator for about 5 to 7 days in a container with a tight fitting lid.
Nutrition
I hope you enjoy this recipe and I hope to see you back here soon!
xo 
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