Vegan Tofu Ricotta
Ingredients
Basic Tofu Ricotta
-
14
ounce
block firm tofu
-
2
tablespoons
lemon juice
-
1
tablespoon
olive oil
-
1
teaspoon
miso
-
1
teaspoon
water
-
3
tablespoons
nutritional yeast
-
½
teaspoon
salt
-
¼
teaspoon
white sugar
Herby Ricotta
-
½
cup
fresh parsley leaves
-
½
cup
fresh basil leaves
-
1
tablespoon
salt-free Italian seasoning
-
¼
teaspoon
garlic powder
Instructions
- Remove tofu from its package and blot off excess liquid.
- Crumble tofu into a food processor.
- Add lemon juice and olive oil, then process until smooth.
- Whisk miso with water and add to the food processor along with the remaining ingredients.
- Process until well-combined and taste for seasoning.
- For herby ricotta, add parsley, basil, Italian seasoning, and garlic, then pulse to combine.
Nutrition Facts (estimated)
Servings
2 cups
Calories
292
Total fat
17g
Total carbohydrates
14g
Total protein
24g
Sodium
707mg
Cholesterol
0mg
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