Tofu Ricotta

Tofu Ricotta

Rating: 41

Serving Size: 8

Calories per serving: 25

Fat per serving: 0.80g

Tofu Ricotta


  • 1 pound extra-firm tofu
  • 1 tsp lemon juice
  • ¼ cup nutritional yeast
  • ¼ tsp garlic powder
  • 1 tbsp Italian seasoning
  • ½ tsp yellow miso paste (optional)
  • ¼ tsp onion powder


  1. Wrap tofu in a clean kitchen towel and place between two cutting boards. Place a heavy object, such as a 28-ounce can of tomatoes or beans, on top. Let rest 20 minutes, allowing the weight to press out extra moisture in the tofu. Unwrap tofu and pat dry. In a large mixing bowl, crumble tofu with your hands. Then mix in remaining ingredients plus salt and pepper to taste.

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