Breakfasts, Healthy Recipes

Tofu Ricotta

Tofu Ricotta

Makes about 2½ cups

Use this vegan ricotta as a substitute for the traditional dairy version when you make lasagna. Or just have it on toast for breakfast.


1 block extra firm tofu, drained and crumbled
1 1/2 tablespoons tahini
2 cloves garlic, finely chopped
3 tablespoons nutritional yeast
Pinch of freshly ground nutmeg
1 1/2 teaspoons mellow white miso
1 tablespoon lemon juice
1/4 teaspoon ground black pepper
2 tablespoons finely chopped shallot
2 tablespoons chopped fresh parsley


In a medium bowl, mash all ingredients together with the back of a spoon until well combined.

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