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–+ servings
Vegan ricotta with spinach in jumbo stuffed pasta shells.
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Tofu Ricotta

Classic tasting ricotta made with tofu. Add spinach for healthy spinach ricotta!
Course condiment
Cuisine gluten free, Italian, vegan
Keyword tofu ricotta, vegan ricotta
Diet Gluten-Free Option, High Protein, Nut-Free, Vegan
Prep Time 5 minutes
Blend Time 2 minutes
Total Time 7 minutes
Servings 4
Calories 50kcal
Author Monica Davis

Equipment

Ingredients

  • 1 14 oz package extra firm tofu drained and pressed
  • 2 1/2 tablespoons nutritional yeast
  • 1 tablespoon light olive oil
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper freshly ground if possible
  • 1 clove garlic or 1/4 tsp garlic powder (omit for sweet dishes)
  • 1 handful basil or 1 tbsp pesto or dried herbs (omit for sweet dishes)
  • 1 splash plain soy milk or water to thin it out if necessary.

If adding veggies

  • 1 cup veggies of choice (like broccoli) chopped and steamed

Spinach ricotta

  • 1 cup frozen spinach (or wilted spinach) thawed, drained, and pressed
US - Metric

Instructions

  • Drain and press a container of extra-firm tofu to remove as much liquid as possible.
  • Crumble the tofu into a large food processor.
  • Add 2 tbsp nutritional yeast, 1 tbsp olive oil, 1 tsp salt, 1/4 tsp black pepper, a clove of garlic, and a handful of basil.  (Omit the garlic and basil if you are using the ricotta for a sweet dish.)
  • Blend in a food processor for 2 minutes.  Add a splash of soy milk, if needed, to thin the ricotta to a smooth, spreadable texture.
  • Use as you would ricotta in your favorite recipes, such as stuffed shells, lasagna, ravioli, and more.

For spinach ricotta

  • Thaw the frozen spinach, then put it in a colander, press out the water, and then add it to the ricotta.  Stir the spinach in with a spoon to keep it in bigger pieces, or add it to the food processor and blend it in if you want it more hidden in the ricotta.

Video

Notes

  • Different tofu brands vary greatly in firmness and water content.  You may not need any additional soymilk if your tofu is softer.
  • You may add 1-2 tablespoons of sugar to the ricotta if you are using it to fill blintzes or cannoli, and be sure to leave out the garlic and herbs.
  • If using this ricotta for stuffed shells or manicotti, double the recipe to fill 16 oz. of jumbo stuffed shells or manicotti.

Nutrition

Serving: 0.25cup | Calories: 50kcal | Carbohydrates: 2g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 582mg | Potassium: 94mg | Fiber: 1g | Sugar: 1g | Vitamin A: 26IU | Vitamin C: 1mg | Iron: 1mg