Whipped Tofu Ricotta

Ingredients

• 1 block extra firm tofu (patted dry, about 14-16 oz)
• 2 garlic (cloves, roughly chopped)
• 1 lemon zest (from one medium lemon)
• 2 tbsp lemon juice (freshly squeezed)
• 0.25 cup nutritional yeast (or 4 tablespoons)
• 1 tbsp white miso paste (mild white miso preferred)
• 0.5 tsp onion powder (estimated quantity)
• black pepper (freshly cracked, to taste)
• 1 tsp Diamond Crystal Kosher Salt (adjust to taste)
• 2 tbsp extra virgin olive oil (a 'glug' for rich mouthfeel)

Steps

1. 1

   Gently pat the block of extra firm tofu dry with a clean towel or paper towel. There is no need to press the tofu for this recipe as we are not trying to crisp it up.

2. 2

   Roughly chop a couple cloves of garlic to ensure they blend smoothly without leaving large raw chunks in the final spread.

3. 3

   Place the tofu into a food processor. Add the chopped garlic, the zest of one medium lemon, and 2 tablespoons of lemon juice.

4. 4

   Add 1/4 cup (4 tablespoons) of nutritional yeast, the white miso paste, onion powder, freshly cracked black pepper, and 1 teaspoon of Diamond Crystal Kosher Salt.

5. 5

   Pour in a glug of extra virgin olive oil to add richness and a luxurious mouthfeel.

6. 6

   Pulse and blend the mixture. Once it starts to come together, stop and scrape down the sides of the food processor bowl with a spatula.

7. 7

   Continue blending for another minute or two until the mixture reaches a creamy, whipped consistency similar to dairy ricotta.

8. 8

   Taste the ricotta and adjust seasonings as needed. Add more nutritional yeast for cheesiness, salt for depth, or lemon juice for acidity, then blend briefly to incorporate.

Notes

This spread stays good in the refrigerator for 5-7 days. It is highly versatile: use it on toast with tomatoes or balsamic, as a base for roasted vegetables, in stuffed pastas like lasagna, or as a pizza topping.

Nutrition per serving

• appetizer
• snack
• vegan
• vegetarian
• gluten-free
• dairy-free
• high-protein
• meal prep