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A white bowl filled with tofu ricotta with a spoon in it sitting on a white surface.

Tofu Ricotta

Author: Sherri Sage Hall
This seasoned tofu ricotta is the perfect alternative to dairy-based ricotta! Use it in your favorite baked pasta dishes or enjoy as a dip.
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Print Recipe
Prep Time 5 minutes
Total Time 5 minutes
Course Appetizer, Filling
Cuisine American, Italian-American
Servings 6
Calories 64 kcal

Equipment

  • Food Processor

Ingredients
  

  • 14 ounces firm or extra firm tofu excess water drained and patted dry
  • 2 tablespoons nutritional yeast
  • 1 1/2 tablespoons lemon juice freshly squeezed
  • 1 teaspoon Italian seasoning plus more to taste
  • 1 teaspoon fine sea salt plus more to taste
  • 1/2 teaspoon garlic powder

Instructions
 

  • Rip tofu into pieces and add to the bowl of a food processor.
  • Add all remaining ingredients, and pulse until everything is well incorporated and the mixture resembles the texture of traditional ricotta. Stop to scrape down the sides as needed, and continue to pulse in between until the mixture has reached your desired consistency.
  • Taste test and add more salt and/or Italian seasoning, if desired. Enjoy right away or store in the fridge until ready to use.

Nutrition

Calories: 64kcalCarbohydrates: 4gProtein: 8gFat: 3gSaturated Fat: 0.01gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.002gSodium: 403mgPotassium: 140mgFiber: 1gSugar: 0.1gVitamin A: 6IUVitamin C: 1mgCalcium: 68mgIron: 1mg

The nutrition information shown is an estimate provided by an online calculator. Accuracy is not guaranteed.

Keyword tofu ricotta
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