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A white bowl filled with tofu ricotta with a spoon in it sitting on a white surface.

Herbed Tofu Ricotta

Course: Appetizer, Filling
Cuisine: American, Italian-American
Keyword: tofu ricotta
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 8 (makes about 2 cups)
Calories: 50kcal
Author: Sherri Hall
This herbed tofu ricotta is the perfect alternative to dairy-based ricotta! Use it in your favorite baked pasta dishes or enjoy as a dip.
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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

Calories: 50kcal | Carbohydrates: 2g | Protein: 6g | Fat: 2g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.004g | Monounsaturated Fat: 0.001g | Sodium: 297mg | Potassium: 122mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 1mg

The nutrition information shown is an estimate provided by an online calculator. Accuracy is not guaranteed.