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4.88
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62
votes
Tofu Ricotta
This easy Tofu Ricotta recipe is perfect for lasagna, ravioli, pizza, calzones, or served as a dip. No one will even notice it is tofu!
Prep Time
20
minutes
mins
Total Time
20
minutes
mins
Course:
Appetizer
Cuisine:
Italian inspired
Diet:
Gluten Free, Vegan, Vegetarian
Servings:
6
Calories:
78
kcal
Author:
Willow Moon
Equipment
food processor
Ingredients
14
oz.
firm tofu
drained and pressed
1
tablespoon
lemon juice
1
tablespoon
dried basil
3
tablespoons
nutritional yeast
1
clove
minced garlic
1
tablespoon
olive oil
salt and pepper
US Customary
-
Metric
Instructions
Mix all ingredients in a food processor until smooth.
Video
Notes
This vegan tofu ricotta recipe will last 5 days in an airtight container in the fridge.
Nutrition
Calories:
78
kcal
|
Carbohydrates:
3
g
|
Protein:
6
g
|
Fat:
4
g
|
Saturated Fat:
0
g
|
Cholesterol:
0
mg
|
Sodium:
24
mg
|
Potassium:
220
mg
|
Fiber:
1
g
|
Sugar:
0
g
|
Vitamin C:
1.2
mg
|
Calcium:
36
mg
|
Iron:
1.5
mg