Imported from the web

Whipped Tofu Ricotta

Name: Whipped Tofu Ricotta
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Cuisine: American
Ingredients: 14 oz extra-firm tofu (1 block; drain); 4 tbsp nutritional yeast (Use 4 tablespoons to start; add 1 to 2 tablespoons more as needed, for 4 to 6 tablespoons (20 to 30 grams) total.); 2 garlic (Cloves, roughly chopped); 2 tbsp white miso paste; 0.75 tsp onion powder; 1 tsp kosher salt (Use 1 teaspoon to start; add up to ½ teaspoon more as needed, for 1 to 1½ teaspoons total. Diamond Crystal is suggested.); black pepper (Freshly ground; use a generous amount); 1.5 tbsp extra-virgin olive oil; 1 lemon zest (Zest of 1 medium lemon); 2 tbsp fresh lemon juice (Use 2 tablespoons to start; add 1 tablespoon more as needed, for 2 to 3 tablespoons total.)

Recipe by Nisha Vora

Imported by Starr2 on SeeMeCook

A creamy, savory vegan ricotta made by blending extra-firm tofu with nutritional yeast, white miso, garlic, lemon and olive oil. Use it in stuffed pasta, as a sandwich spread, on pizza, or dolloped onto grain bowls and salads.

4 servings15 minAmerican

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Ingredients

14 oz extra-firm tofu (1 block; drain)
4 tbsp nutritional yeast (Use 4 tablespoons to start; add 1 to 2 tablespoons more as needed, for 4 to 6 tablespoons (20 to 30 grams) total.)
2 garlic (Cloves, roughly chopped)
2 tbsp white miso paste
0.75 tsp onion powder
1 tsp kosher salt (Use 1 teaspoon to start; add up to ½ teaspoon more as needed, for 1 to 1½ teaspoons total. Diamond Crystal is suggested.)
black pepper (Freshly ground; use a generous amount)
1.5 tbsp extra-virgin olive oil
1 lemon zest (Zest of 1 medium lemon)
2 tbsp fresh lemon juice (Use 2 tablespoons to start; add 1 tablespoon more as needed, for 2 to 3 tablespoons total.)

Steps

1
Drain the tofu, then dab away excess water with a clean dish towel.
2
Crumble the tofu into a food processor.
3
Add 4 tablespoons nutritional yeast, the chopped garlic, white miso, onion powder, 1 teaspoon kosher salt, a generous amount of freshly ground black pepper, olive oil, lemon zest and 2 tablespoons lemon juice.
4
Blend until the mixture is creamy and smooth.
5
Taste and adjust for salt, acidity and cheesiness. As needed, add the remaining ½ teaspoon salt, 1 tablespoon lemon juice and 1 to 2 tablespoons nutritional yeast.

Notes

Refrigerate for up to 1 week, or freeze for up to 2 months; defrost in the refrigerator before using. For a slightly looser texture, use firm tofu. For a spicy variation, stir in a few teaspoons of Calabrian chile paste. Yield: about 450 to 550 g. The stated 10-minute cook time is included in the source, although the described method involves no cooking.