Easy to Make Tofu Ricotta

2015 was the year I developed adult onset food allergies and the year of lots of recipe testing. Thanks for many of the cookbooks I obtained that December I was armed and ready for battle. It was in one of these books that I discovered a recipe for easy to make tofu ricotta.

The single hardest thing for me to give up was dairy. I was a cheeseaholic. Oooey gooey, stringy, melty cheese. Oh how I miss you. There are many more options on the market these days for vegan cheese – I do have quite a stack of them in the fridge at all times. You can even find ready made vegan ricotta – however the recipe I found I like more because it doesn’t break down as quickly when cooked.

My Italian friends claim I’ve lost my touch with reality, as “no self respecting Italian would use tofu ricotta”. I claim they don’t have a grasp on what it’s like to have an adult onset food allergy. Here is my take of a recipe I found in one of the dairy free dairy books in my library. Use this to stuff manicotti, big shells, or to place as a layer in lasagna.

Tofu Ricotta sloCooking.net

Tofu Ricotta

14 oz firm tofu
2 tbsp olive oil
4 tsp lemon juice
2 tbsp nutritional yeast
1/2 tsp kosher salt
1/4 tsp black pepper
1 tsp garlic powder
1 tsp of my No Salt Table blend spice mix

Press tofu with a tofu press (yes I do own one now) to get rid of excess water – I usually let it sit for 30-45 minutes (turning it around half way through)
Combine tofu, lemon juice, olive oil, half the nutritional yeast, salt/pepper in a mixing bowl
Mash together with a fork until it’s all mixed together
Should look like ricotta clumps
Give a taste, add the other half of the nutritional yeast if needed
Stir in herbs last

Easy to Make Tofu Ricotta
 
Author:
Ingredients
  • 14 oz firm tofu
  • 2 tbsp olive oil
  • 4 tsp lemon juice
  • 2 tbsp nutritional yeast
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp of my No Salt Table blend spice mix
Instructions
  1. Press tofu with a tofu press (yes I do own one now) to get rid of excess water – I usually let it sit for 30-45 minutes (turning it around half way through)
  2. Combine tofu, lemon juice, olive oil, half the nutritional yeast, salt/pepper in a mixing bowl
  3. Mash together with a fork until it's all mixed together
  4. Should look like ricotta clumps
  5. Give a taste, add the other half of the nutritional yeast if needed
  6. Stir in herbs last

 

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