Silken Tofu Ricotta
This creamy silken tofu ricotta for lasagna is great for any dish or filled pasta. This dairy free ricotta recipe is high protein and hearty. A great lasagna filler, amazing to add to plant based ravioli, or great for a filled pasta like stuffed shells or manicotti.
Servings: 6 servings
Calories: 86kcal
Cost: $1
Ingredients
- 1 12 ounce block tofu
- 4 cloves garlic chopped
- 1/4 cup nutritional yeast
- 2 tablespoons extra virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon italian seasoning
- Sea Salt and Black Pepper
Instructions
- Add all ingredients to a medium mixing bowl. With a fork, mash the tofu and stir all in ingredients together until well combined, and the tofu has the consistency of ricotta cheese.
- Alternatively you can mix in a blender or food processor for a smoother texture- but I found the ricotta to have the best texture when hand-mixed in a bowl.
Notes
Additions and Substitutions
While silken tofu gives the ricotta the smoothest texture, you could try other types of tofu like firm or extra firm for a different texture.
Skip the Italian seasoning and nutritional yeast for a milder ricotta that you can use in sweet recipes. Dietary Modifications
- This recipe is vegan, vegetarian, dairy free, and egg free!
- It's also gluten free as well.
- A high protein addition to your Italian dinners.
Nutrition
Calories: 86kcal | Carbohydrates: 3g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 161mg | Fiber: 1g | Sugar: 1g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg