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The Best Tofu Ricotta

 I promised you this a while back… sorry for the delay! This tofu ricotta is perfect for any recipe. When I’m using it in a lasagna or for stuffed shells I add the spinach, but sometimes I’ll leave it plain (like when I recently made spaghetti pie that also had kale). Mix up the seasonings a little bit, you can’t go wrong!

How should I use this tofu ricotta, you might be asking yourself? Well, how about… in a veggie lasagna with some lightly steamed squash and Daiya mozzarella? Or maybe on a Butternut Squash and Crispy Sage Pizza?

Vegan Butternut Squash and Crispy Sage Pizza

 Stuffed shells… manicotti… spaghetti pie…  


Tofu Ricotta
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Ingredients
  1. 1 lb firm tofu, lightly pressed
  2. 2 tablespoons olive oil
  3. Heaping 1/2 tablespoon garlic powder
  4. 1/2 tablespoon onion powder
  5. 1/3 cup nutritional yeast
  6. 1 teaspoon Italian herb sea salt (something like this),
  7. 1/2 tablespoon oregano
  8. 1 teaspoon dried basil
  9. 10 oz chopped frozen spinach, defrosted and drained (if desired)
  10. A few pinches of sea salt and pepper, to taste
Instructions
  1. In a food processor, combine the tofu, olive oil and all the spiced pulsing until well mixed. You can also do this in a bowl, but make sure you use some serious elbow grease. You need this to be completely blended! Don't over mix though, you don't want the tofu to turn to mush.
  2. Add in your spinach, if you're using. I pretty much always add in the spinach unless the tofu ricotta is being added to a dish that already has greens. Taste, then add S&P as needed.
  3. Add to whatever pasta dish you're creating. Easy as (tofu ricotta) pie!
Notes
  1. Makes enough for one pan of lasagna, manicotti, stuffed shells, etc!
That Was Vegan? http://www.thatwasvegan.com/
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{ 20 comments… add one }
  • Heather February 22, 2012, 7:18 am

    Love Tofu Ricotta; my omni friends couldn’t tell the difference!

    • Barb February 28, 2012, 9:38 am

      I love when that happens!

  • Reia February 23, 2012, 10:43 pm

    I’ve made a non vegan spicy kale lasagna in the past that Robert really liked, so I’ll have to try it with this and see if he even notices!

    • Barb February 28, 2012, 9:39 am

      Do it, and don’t tell him! Then tell me what he says!!

  • Connie Fletcher February 24, 2012, 5:34 am

    Thanks for this, Barb…..I’m gonna have me some lasagna this weekend. I had purchased some new kind of tofu ricotta, but it tastes terrible…… I think I’ll stick with your recipe. Sounds wonderful, and your track record is pretty darn great!!!

    • Barb February 28, 2012, 9:37 am

      I’ve never even seen pre-made tofu ricotta! Is it Tofutti brand? I heard they were coming out with some.

      If you make this recipe, let me know if you like it!

      • Connie Fletcher March 2, 2012, 7:09 am

        Yes, it’s the Tofutti brand, and it wasn’t good…maybe after it bakes it would be OK, but just out tof the container….blah! I ended up using a different tofu ricotta, with basically the same ingredients as your, just fresh. 2LBS tofu, 1/4-1/2 c of basil shredded and parsley shredded (each), 10 oz of fresh spinach, and 2 TBSP of grated garlic…and can I say YUM!!!! I had lots of leftover tofu ricotta, so I made 2 pans, and so glad I did!! I layered lots of veggies in one of the lasagnas and the other was just spinach. The layered veggie one was the best by far….l’m soooo glad lasagna is do-able as a vegan and it’s DELISH!!! Even better as a vegan!!!

        • Susan Mahoney October 9, 2013, 8:02 am

          I just looked for homemade ricotta recipe after using the Tofutti brand this weekend to make lasagna. Sorry, but it was terrible!! It had a very tart lemony taste that overpowered all the other good stuff! My husband and I each ate one dish of it because we were starving and didn’t have another option for dinner but I ended up throwing out the rest of the pan! What a waste! Yuck! I can’t wait to try this.

  • Katie of Vegan Noms February 27, 2012, 3:12 pm

    I just want to say that I love your blog! 😀 This is so creative… I’ve bookmarked about 7 or 8 of your recipes and plan on going deep, deep into a mac’n’cheese coma soon, so you might not hear from me again… so I want to say hello and thanks for posting some great stuff!!

    – Katie 🙂

    • Barb February 28, 2012, 9:38 am

      Thank you so much! Enjoy your m-n-c coma… I might need one of those too 🙂

  • Sophie February 29, 2012, 1:31 pm

    Making your own tofu ricotta, what a cool & neat idea! The endresult looks so tasty!

    Yeah!

  • Somer September 19, 2012, 1:43 pm

    Oh that filling looks delicious, all you need is the cheez sauce 😉

  • conniefletch September 27, 2012, 2:49 pm

    Back for more of this wonderfulness. It’s gettin’ a tad crisp these days…yippee!! Time for lasagna, soups and stews!!! Yippee!!!! Tonight’s lasagna….yum

  • Kailey December 24, 2012, 1:42 pm

    I love love love this recipe. I made vegan lasagna using this tofu ricotta for my grad party and tonight I’m making it again for a holiday party.

    • Barb December 27, 2012, 2:33 pm

      I’m so glad you like it! I just made some lasagna with it last night, too 🙂

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