Flavorful Vegan Tofu Ricotta
A tasty and quick to make vegan tofu ricotta with fresh basil and spinach. No food processor required!
Servings 3 cups
Calories 98kcal
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
Serving: 0.33cup | Calories: 98kcal | Carbohydrates: 8g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Sodium: 207mg | Potassium: 260mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1080IU | Vitamin C: 9mg | Calcium: 36mg | Iron: 1.3mg