Recipe of the Week: Tofu Ricotta

Tofu Ricotta

This recipe is quite easy to make and meets the same rich, creamy, savory taste and texture criteria you’d expect from it’s dairy counterpart (or more nicely put, it’s sister cheese).


454 g firm tofu

2 tsp lemon juice

1 clove garlic, minced

¼ tsp salt

Dash black pepper

1 tbsp chopped fresh basil

2 tsp olive oil

1 cup nutritional yeast

In a large bowl, mush the tofu with your hands until it’s crumbly. Add the lemon juice, garlic, salt, pepper and basil, and continue to mush with your hands until it is smooth and creamy. Add olive oil and nutritional yeast. Using a fork, stir until all ingredients are mixed well.

Use this ricotta to stuff your favorite pasta dough, dollop onto pizza, layer in lasagna, or stir into pasta sauce.