By Chef Linda
Tofu ricotta is a perfect example of how you can eat with compassion and not miss out on your favorite foods. A staple in so many Italian recipes, ricotta cheese is no friend to your heart, the planet, or the animals. If you’re trying to eliminate dairy, but can’t imagine life without cheese, this recipe is for you (and so is this post on “Free from Harm” which does a good job of explaining how one cheese-lover came to understand the cruelty behind the dairy industry that so many people just don’t understand. It’s powerful without being graphic, so it’s worth reading.)
I tend not to use tofu as a replacement too often, but sometimes it works so beautifully and deliciously, I can’t resist. With a few simple ingredients, you can transform a block of this protein powerhouse into a creamy, rich-tasting ricotta that will make any lasagna proud. Miso, listed as an optional ingredient, gives it an extra punch of “umami”, but I’ve made it without and it tastes wonderful, too.
Try it in stuffed shells, lasagna, or as a spread for crostini. No one but you will know the difference!
Tofu Ricotta
Ingredients
- 1 (14- to 16-ounce) package of firm tofu
- 1/4 cup nutritional yeast
- 1 tablespoon onion powder
- 2 teaspoons mild flavored oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon mellow miso (optional)
- 1/2 teaspoon salt
Instructions
- Crumble tofu into a medium-sized mixing bowl. Add remaining ingredients and use your hands to blend. Taste and adjust flavor by adding more salt or lemon juice. For herbed ricotta, add minced chives, basil, or parsley and add to mixture. Use immediately, or store in the fridge for up to a week.
