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posted: 11/15/20 — updated: 11/07/21 by Deryn Macey Disclosure: This post may contain affiliate links.
Jump to Recipe·4.9 from 8 reviews
This easy vegan herbed tofu ricotta is a versatile staple for adding flavour and protein to your favourite plant-based meals.
Table of Contents
Features
- quick and easy: you’ll need just a few minutes and 6 simple ingredients plus the optional fresh herbs
- dietary needs: vegan, gluten-free, oil-free and sugar-free
- nutrition features: high in protein and low in carbs
Ingredient Notes
- tofu – firm or extra-firm both work
- nutritional yeast – gives it a “cheesy” flavour
- basil – optional, omit for plain tofu ricotta or substituted with other fresh herbs such as dill or chives
Complete list of ingredients and amounts is located in the recipe card below.
Step by Step Instructions
Before You Start: Consider pressing the tofu before us. While this isn’t totally necessary, if your tofu has an excess amount of water in it, pressing it will result in a better, more flavourful final result. Learn how to press tofu here.
Step 1. Add all of the ingredients, except for the basil, to a food processor or blender and process until smooth. If you’re not adding herbs, that’s it!
Step 2. If using, add the basil or other fresh herb of choice and pulse a few times to combine. Enjoy!
How to Use
- mix into pasta or zucchini noodles
- use in lasagna or as a filling for pasta shells
- spread on toast or avocado toast
- use as a dip for veggies or crackers
- add to tofu scramble
- add to salads
- on vegan pizza
- as a sandwich spread
Storing
- Store in the fridge for up to 1 week.
- Red Lentil Pasta Sauce
- Vegan Pumpkin Pasta
- Vegan Greek Pasta Salad
- Roasted Garlic Red Pepper Zoodles
- Lentil Meatballs
- Vegan Bolognese
Did you try this recipe? I’d love to hear about it! Scroll down to the comment section to leave a star rating and review.
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Vegan Herbed Tofu Ricotta
5 Stars4 Stars3 Stars2 Stars1 Star4.9 from 8 reviews
- Author: Deryn Macey
- Prep Time: 5 mins
- Total Time: 5 minutes
- Yield: 6
- Category: Spreads
- Method: Blender
- Cuisine: American
- Diet: Vegan
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Description
This simple vegan tofu ricotta takes just minutes to make and you only need some basic, everyday ingredients. Leave it plain or add fresh basil to make herbed ricotta. Serve over pasta, as a dip or spread or use in your favourite lasagna recipe.
Ingredients
- 1 350 g package extra-firm tofu
- 1/4 cup nutritional yeast (25 g)
- 1/4 cup fresh lemon juice
- 1 tsp sea salt
- 1 tbsp apple cider vinegar
- 4 cloves garlic
- 1 cup lightly packed fresh basil, optional (30 g, sub dill, chives or other fresh herb of choice)
Instructions
- Before you start, consider pressing the tofu for 20-30 minutes to remove excess water. While this isn’t totally necessary to the success of the recipe, pressing it will help with a more flavourful final result. See notes on how to press tofu.
- Blend all of the ingredients except for the basil until smooth, then add the basil and pulse a few times to combine.
- Store in a sealed container the fridge up to one week.
Notes
How to Press Tofu: Either use a tofu press or wrap the block of tofu in a dish towel, place on a plate and set a heavy object on top of it. This could be a heavy pan, a few cookbooks or a book with some canned goods placed on top. Let sit for 20-30 minutes then proceed with the recipe.
Herbs: Omit the basil for plain ricotta.
Usage: Anywhere you’d use traditional ricotta. Excellent served over a hot bowl of pasta or zucchini noodles, in lasagna or pasta shells, as a dip or spread for sandwiches, on salads and more.
Nutrition
- Serving Size: 1/4 cup
- Calories: 78
- Sugar: 0.3 g
- Sodium: 390 mg
- Fat: 3.4 g
- Carbohydrates: 3.2 g
- Fiber: 1.4 g
- Protein: 8.1 g
Originally pubslihed on July 30, 2018. Updated with new photos and text on November 16, 2020.
Basics Fall Gluten-Free Grain-Free Less than 30 Minutes Low-Carb Main Dishes Nut-Free Oil-Free Recipes Sugar-Free Winter
posted by Deryn Macey on November 15, 2020
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16 comments on “Vegan Tofu Ricotta”
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Marian Augustyn Barr — February 6, 2024 @ 7:06 pm Reply
So delicious! I served it with homemade fig jam. The sweet and salty, smooth and crunchy were a perfect contrast. Thanks for the recipe. It’s a keeper!
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Judi — October 18, 2023 @ 4:35 pm Reply
Looks like a wonderful recipe. Can you freeze leftovers?
