Whipped Tofu Ricotta

Ingredients

• 1 block firm tofu (Drained; a standard 14-ounce block is assumed.)
• 1 clove garlic (Peeled; use more or less to taste.)
• 2 tbsp extra-virgin olive oil
• 1 tsp lemon zest (Finely grated.)
• 1 tbsp lemon juice (Freshly squeezed.)
• 2 tbsp nutritional yeast
• 1 tbsp white miso paste (Adds savory, umami flavor.)
• fine sea salt (To taste; the miso is already salty.)

Steps

1. 1

   Drain the tofu thoroughly. For a thicker ricotta, wrap it in a clean towel and gently press out excess liquid for several minutes.

2. 2

   Add the drained tofu, garlic, olive oil, lemon zest, lemon juice, nutritional yeast, and miso to a food processor or high-powered blender.

3. 3

   Blend until creamy and mostly smooth, scraping down the sides as needed. Stop when the mixture has a spreadable ricotta-like texture; blend longer for a smoother result or briefly for a more textured filling.

4. 4

   Taste and add sea salt if needed. Adjust the lemon juice, garlic, or olive oil to suit your preference.

5. 5

   Serve immediately as a filling or spread. It is especially good with stuffed pasta, lasagna, sandwich bread, pizza dough, toast topped with summer tomatoes and pesto, grain bowls, or salads.

Notes

Refrigerate leftovers in an airtight container for nearly one week. The recipe description also suggests using the ricotta in stuffed pastas such as lasagna, as a sandwich spread, on pizza dough, or in grain bowls and salads.

Nutrition per serving

• spread
• vegan
• vegetarian
• dairy-free
• high-protein
• no-cook
• Italian-inspired
• meal prep