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Tofu Ricotta

Name: Tofu Ricotta
Total time: 10 min
Yield: 4
Cuisine: Italian
Ingredients: 1 block firm tofu, drained and roughly crumbled; 2 tbsp tahini; 2 cloves garlic, crushed; 2 tbsp nutritional yeast flakes; 2 shallots, finely chopped; 1 bunch fresh curly parsley, chopped; 1 lemon, juiced; 1 tbsp white miso; freshly ground black pepper to taste; a pinch ground nutmeg; a pinch reduced sodium salt

Use this tasty vegan ricotta as a substitute for the traditional dairy version when you make lasagna, pizza or stuffed shells and manicotti.

Posted by: kim
On: 17/08/2010

Cuisine

Italian

Time

< 15 mins

Skill Level

Newbie

Serves

Courses etc.

Main Courses

You will need

Ingredient	Add
1 block firm tofu, drained and roughly crumbled	Available only in our Edinburgh shops	More products
2 tbsp tahini		More products
2 cloves garlic, crushed		More products
2 tbsp nutritional yeast flakes	Awaiting stock	More products
2 shallots, finely chopped		More products
1 bunch fresh curly parsley, chopped		More products
1 lemon, juiced		More products
1 tbsp white miso		More products
freshly ground black pepper to taste		More products
a pinch ground nutmeg		More products
a pinch reduced sodium salt

Need help converting measurements? View our recipe measurement conversion tables here.

Method

Process all the ingredients in a food processor until well combined. You can also simply mash the ingredients with a potato masher for example.
Use as you would use traditional ricotta.