After taking a spin in a food processor, a humble block of tofu is transformed into a creamy ricotta-esque consistency. It’s jazzed up with nutritional yeast for “cheesiness,” lemon juice for tanginess, and a combination of salt, Italian seasoning, and garlic powder for flavor. This Herbed Tofu Ricotta is perfect for dipping or using in your favorite baked pasta dishes.
While tofu may not be the first thing that comes to mind when you think about cheese replacements, this recipe is about to change that.
The consistency is perfect for recreating that ricotta-like texture. Plus, tofu is a blank canvas when it comes to flavor, so you can really get creative with different seasonings.
This recipe is also a great option for folks with nut allergies since it is completely nut-free, but if you can have nuts, check out this almond ricotta next!
Ingredient Notes
- Firm Tofu: Be sure to use regular firm tofu, the one in the refrigerated section. You don’t want to use the shelf-stable firm silken tofu, as the consistency is different. However, you can substitute with extra firm tofu if that’s what’s available to you.
- Nutritional Yeast: A vegan and vegetarian pantry staple, this is what gives our non-dairy ricotta it’s “cheesy” flavor. You can find it at most supermarkets, Whole Foods, or online.
- Lemon Juice: Fresh is best! For optimal flavor, stay away from the concentrated stuff.
- Italian Seasoning & Garlic Powder: I recommend using a high-quality brand, organic if preferred, and be sure to check the expiration dates as this will affect the flavor.
Getting the Right Consistency
Pulse the mixture until you’ve reached your desired consistency. When serving as a dip, I like to leave some texture (like the small curds typically found in a dairy-based ricotta), but prefer it a little smoother when using in a baked pasta dish. So, feel free to process longer if you want a smoother result.
Serving Suggestions
Use this tofu ricotta anywhere you’d use dairy-based ricotta, such as baked pasta dishes like lasagna, stuffed shells, manicotti, baked ziti, and more. Feel free to throw in some fresh herbs like parsley and/or basil to enhance the herby flavor.
You can also serve the ricotta as a dip with your favorite crackers. Transfer the mixture to a serving bowl, and top with a sprinkle of freshly ground pepper or crushed red pepper flakes. If you’re not avoiding oil, try drizzling on some extra virgin olive oil (or try a flavor-infused olive oil like lemon).
Storage
Store in an airtight container in the refrigerator for up to 5 days. Give it a stir before using.
Do I need to press the tofu?
No, the tofu does not need to be pressed for this recipe. Just be sure to drain the excess water from the package and blot the block of tofu dry with a paper towel.
Watch: How to Make Tofu Ricotta Video
Herbed Tofu Ricotta
Equipment
- Food Processor
Ingredients
- 14 ounces firm or extra firm tofu, excess water drained and patted dry
- 2 tablespoons nutritional yeast
- 1 1/2 tablespoons lemon juice, freshly squeezed
- 1 teaspoon fine sea salt, plus more to taste
- 1 teaspoon Italian seasoning, plus more to taste
- 1/2 teaspoon garlic powder
Instructions
- Rip tofu into pieces and add to the bowl of a food processor.
- Add nutritional yeast and lemon juice, and pulse until the ingredients are well incorporated and the mixture resembles the texture of traditional ricotta. Stop to scrape down the sides as needed, and continue to pulse in between until the mixture has reached your desired consistency.
- Transfer the mixture to a mixing bowl and stir in salt, Italian seasoning, and garlic powder. Taste test and stir in more salt and/or Italian seasoning, if desired. Cover and refrigerate until ready to use.
Nutrition
The nutrition information shown is an estimate provided by an online calculator. Accuracy is not guaranteed.