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  • AutorenbildIndoora

Vegan Tofu Ricotta


- 1 block extra firm tofu

- 1/3 cup nutritional yeast

- 1/4 cup unsweetened non-dairy milk

- 2 tablespoons lemon juice

- 1 tablespoon olive oil

- 1 teaspoon salt

- 1 teaspoon garlic powder

Optional: flax seeds, fresh herbs, and edible flowers to garnish.

 Instructions (using a food processor*)

* If you don't have a food processor, you can use a fork to mash the tofu until it reaches the same smooth and creamy consistency, as I did in the video.

1. Prepare the Tofu

   - Drain one block of extra firm tofu to remove excess water.

2. Blend the Ingredients

   - Crumble the tofu into a food processor or blender. Add 1/3 cup nutritional yeast, 1/4 cup unsweetened non-dairy milk, 2 tablespoons lemon juice, 1 tablespoon olive oil, 1 teaspoon salt, and 1 teaspoon garlic powder.

3. Process Until Smooth

   - Blend the mixture until it reaches a smooth, creamy consistency.

4. Mould and Decorate

   - Scoop the tofu ricotta into a small bowl or mould. Press it down firmly to take shape. Decorate the top with a sprinkle of flax seeds, fresh herbs, and edible flowers.

5. Chill and Serve

   - Let the tofu ricotta chill in the refrigerator for at least 30 minutes to firm up before serving. 

 Options for Using Vegan Tofu Ricotta

- Stuffed Pasta: Use as a filling for vegan lasagna, stuffed shells, or ravioli.

- Pizza Topping: Dollop on homemade pizza as a creamy alternative to cheese.

- Spread: Spread on toasted bread or bagels.

- Dip: Serve as a dip with fresh vegetables, and crackers, or as part of an antipasto platter.

- Salad Addition: Add spoonfuls to salads for extra texture and flavour.

- Savory Crepes: Fill savoury crepes or wraps.

This vegan tofu ricotta is a versatile and delicious alternative to traditional ricotta. Its creamy texture and mild flavor make it a perfect addition to a variety of dishes, adding a wholesome touch to your meals!


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