Vegan Tofu Ricotta
This easy vegan herbed tofu ricotta is a versatile staple for adding flavour and protein to your favourite plant-based meals.
Features
- quick and easy: you’ll need just a few minutes and 6 simple ingredients plus the optional fresh herbs
- dietary needs: vegan, gluten-free, oil-free and sugar-free
- nutrition features: high in protein and low in carbs
Ingredient Notes
- tofu – firm or extra-firm both work
- nutritional yeast – gives it a “cheesy” flavour
- basil – optional, omit for plain tofu ricotta or substituted with other fresh herbs such as dill or chives
Complete list of ingredients and amounts is located in the recipe card below.
Step by Step Instructions
Before You Start: Consider pressing the tofu before us. While this isn’t totally necessary, if your tofu has an excess amount of water in it, pressing it will result in a better, more flavourful final result. Learn how to press tofu here.
Step 1. Add all of the ingredients, except for the basil, to a food processor or blender and process until smooth. If you’re not adding herbs, that’s it!
Step 2. If using, add the basil or other fresh herb of choice and pulse a few times to combine. Enjoy!
How to Use
- mix into pasta or zucchini noodles
- use in lasagna or as a filling for pasta shells
- spread on toast or avocado toast
- use as a dip for veggies or crackers
- add to tofu scramble
- add to salads
- on vegan pizza
- as a sandwich spread
Storing
- Store in the fridge for up to 1 week.
Related Recipes
- Red Lentil Pasta Sauce
- Vegan Pumpkin Pasta
- Vegan Greek Pasta Salad
- Roasted Garlic Red Pepper Zoodles
- Lentil Meatballs
- Vegan Bolognese
Did you try this recipe?
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I’d love to hear about it! Click here to leave a review and be sure to tag me @runningonrealfood if you post it on social media.
Vegan Herbed Tofu Ricotta
- Prep Time: 5 mins
- Total Time: 5 minutes
- Yield: 6
- Category: Spreads
- Method: Blender
- Cuisine: American
- Diet: Vegan
Description
This simple vegan tofu ricotta takes just minutes to make and you only need some basic, everyday ingredients. Leave it plain or add fresh basil to make herbed ricotta. Serve over pasta, as a dip or spread or use in your favourite lasagna recipe.
Ingredients
- 1 350 g package extra-firm tofu
- 1/4 cup nutritional yeast (25 g)
- 1/4 cup fresh lemon juice
- 1 tsp sea salt
- 1 tbsp apple cider vinegar
- 4 cloves garlic
- 1 cup lightly packed fresh basil, optional (30 g, sub dill, chives or other fresh herb of choice)
Instructions
- Before you start, consider pressing the tofu for 20-30 minutes to remove excess water. While this isn’t totally necessary to the success of the recipe, pressing it will help with a more flavourful final result. See notes on how to press tofu.
- Blend all of the ingredients except for the basil until smooth, then add the basil and pulse a few times to combine.
- Store in a sealed container the fridge up to one week.
Notes
How to Press Tofu: Either use a tofu press or wrap the block of tofu in a dish towel, place on a plate and set a heavy object on top of it. This could be a heavy pan, a few cookbooks or a book with some canned goods placed on top. Let sit for 20-30 minutes then proceed with the recipe.
Herbs: Omit the basil for plain ricotta.
Usage: Anywhere you’d use traditional ricotta. Excellent served over a hot bowl of pasta or zucchini noodles, in lasagna or pasta shells, as a dip or spread for sandwiches, on salads and more.
Nutrition
- Serving Size: 1/4 cup
- Calories: 78
- Sugar: 0.3 g
- Sodium: 390 mg
- Fat: 3.4 g
- Carbohydrates: 3.2 g
- Fiber: 1.4 g
- Protein: 8.1 g
Keywords: tofu ricotta, dairy-free ricotta, how to make tofu ricotta
Originally pubslihed on July 30, 2018. Updated with new photos and text on November 16, 2020.
I made this to scoop on top of my lentil bolognese and it pairs so well with it! Super fresh tasting! Like a garden in my mouth haha
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Haha, nice! Goes perfectly with pasta – that sounds delish! Thanks for the review.
This was so delicious! I only made a half batch for a smaller vegan lasagne. I think I ate 1/3 of it before I ever got to making the dish. So flavorful. I added a tsp of Italian seasoning along with the fresh basil. Yum. Yum. Yum!
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So glad, Susan! It’s perfect for lasagna!
Made the vegan tofu ricotta to add to my lasagna. It turned out great. It’s nice to add protein to another wise carb dish. Thank you Deryn
This is phenomenal!! Thank you!! Another way to add the garlic & basil is to add a big dollop of prepared pesto, delicious! 🙂
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You’re welcome! Sounds amazing with pesto added, great idea!
I’ve probably made this 6-7 times now. It’s perfect for lasagna, in pasta, on toasted bagels…love it! Sometimes I leave the herbs out or add others like dill or chives, it’s easy to play around with the recipe. Thanks!
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Will this work with silken tofu? Thats all i’ve been able to find in the grocery store lately.
Hmm, I haven’t tried it but as long as its firm or extra firm it should be ok. I can’t guarantee though as I don’t have much experience with silken tofu. Let me know if you try it.
This recipe worked great in my lasagna since I don’t eat dairy! I thought the basil worked wonders and definitely wouldn’t leave it behind. Thanks for sharing! I make a lot of vegan cheeses from scratch so I’m used to cashew cheeses but it is good to try new things! I think this would definitely pair well with crackers and bagels as well. It was the perfect consistency for lasagna, just had to add a splash of coconut milk because my tofu was so dense!
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Amazing in lasagna and super easy to make. Thank you for this!
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This stuff is amazing. Use it on all kinds of things. Pasta, avo toast, salads, breakfast bowls. Easy to make and super yummy!
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Such a creative idea! Can’t wait to try this 🙂