Ingredients
- 1 block extra firm tofu
- 1/3 cup nutritional yeast
- 1/4 cup unsweetened non-dairy milk
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon garlic powder
Optional: flax seeds, fresh herbs, and edible flowers to garnish.
Instructions (using a food processor*)
* If you don't have a food processor, you can use a fork to mash the tofu until it reaches the same smooth and creamy consistency, as I did in the video.
1. Prepare the Tofu
- Drain one block of extra firm tofu to remove excess water.
2. Blend the Ingredients
- Crumble the tofu into a food processor or blender. Add 1/3 cup nutritional yeast, 1/4 cup unsweetened non-dairy milk, 2 tablespoons lemon juice, 1 tablespoon olive oil, 1 teaspoon salt, and 1 teaspoon garlic powder.
3. Process Until Smooth
- Blend the mixture until it reaches a smooth, creamy consistency.
4. Mould and Decorate
- Scoop the tofu ricotta into a small bowl or mould. Press it down firmly to take shape. Decorate the top with a sprinkle of flax seeds, fresh herbs, and edible flowers.
5. Chill and Serve
- Let the tofu ricotta chill in the refrigerator for at least 30 minutes to firm up before serving.
Options for Using Vegan Tofu Ricotta
- Stuffed Pasta: Use as a filling for vegan lasagna, stuffed shells, or ravioli.
- Pizza Topping: Dollop on homemade pizza as a creamy alternative to cheese.
- Spread: Spread on toasted bread or bagels.
- Dip: Serve as a dip with fresh vegetables, and crackers, or as part of an antipasto platter.
- Salad Addition: Add spoonfuls to salads for extra texture and flavour.
- Savory Crepes: Fill savoury crepes or wraps.
This vegan tofu ricotta is a versatile and delicious alternative to traditional ricotta. Its creamy texture and mild flavor make it a perfect addition to a variety of dishes, adding a wholesome touch to your meals!
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