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TOFU RICOTTA

Tofu Ricotta – Nothing beats a fresh homemade batch of creamy ricotta that’s vegan and 100% dairy-free! Made with 7 simple ingredients, ready in 5 minutes and easily customizable using herbs or spinach!

top down view of the best tofu ricotta in a bowl with items surrounding.

I’ve been making this Cashew Ricotta for years and thought it was time to add a tofu-based vegan ricotta for those with nut allergies. And let me say, it’s absolutely amazing!

As much as I love my cashew ricotta, this tofu ricotta is just as wonderful with much less fat and calories. It’s perfect for those watching their numbers without losing any flavor.

This vegan tofu ricotta only requires 7 simple ingredients and is super quick and easy to make. Leave it plain or add fresh basil, parsley or chives to make deliciously herbed ricotta.

Use it for lasagna, stuffed shells, spreading on sandwiches and bagels, dip for veggies, as a pizza sauce, and more. It truly is a perfect dairy-free, nut-free, creamy plant-based tofu ricotta and can be used anywhere traditional ricotta is used!

top down view of ingredients used to make tofu ricotta.

Ingredients You’ll Need

Tofu is blended with umami, flavor enhancing ingredients creating a thick, spreadable vegan tofu ricotta cheese that can be used in a variety of ways.

Here is everything you’ll need:

  • Tofu – soft, firm or extra-firm all work well. Some tofus are a little chalky tasting, so you’ll need to find the perfect brand for you.
  • Nutritional yeast – feel free to omit if you don’t care for it.
  • Mellow white miso – I love miso in this tofu ricotta as it adds umami, but you can opt to leave it out if needed. Miso can be found in most grocery stores in the refrigerated plant-based section.
  • Garlic powder
  • Onion powder
  • Lemon – sub with a little apple cider vinegar.
  • Salt + pepper

Can I Add Herbs?

Yes, you make an herbed tofu ricotta by simply adding a few tablespoons of chopped basil, parsley or chives. Adjust the amount to make it as herby as you like!

top down view of ingredients to make tofu ricotta added to the bowl of a food processor.

How To Make Tofu Ricotta

  • To make tofu ricotta, add crumbled tofu, miso, nutritional yeast, garlic powder, onion powder, salt, pepper and lemon to the bowl of food processor or blender and blend until creamy, stopping to scrape down the sides as needed.
  • Taste for spices adding anything you may like.

top down view of freshly make tofu ricotta in the food processor.

How To Make Tofu Ricotta with Spinach

Adding spinach to tofu ricotta is super easy and only takes a minute. Use frozen or fresh spinach, following these steps:

  • Frozen: To make tofu ricotta with frozen spinach, simply chop frozen spinach that has been drained and squeezed (10 – 12 oz package). Add it to the finished ricotta and mix well.
  • Fresh: To make tofu ricotta with fresh spinach, give the fresh spinach a rough chop and mix well by hand (use 6 oz. or so). The spinach will soften a bit as it’s mixed and left out. Alternatively, after tofu ricotta is done, add the spinach and pulse a few times.

How To Store Leftovers

Refrigerator: Leftovers can be stored in the refrigerator for up to 5 days, in a covered container. Just give it a good stir before using.

Freezer: Tofu ricotta is freezer friendly and can be stored in the freezer for up to 2 months. To freeze, simply place in freezer safe jars or containers, leaving 1/2 inch head space for expansion. Let thaw in the refrigerator before use.

top down view of the best tofu ricotta in a bowl with items surrounding.

Serving Suggestions

So now onto the good stuff and how to use your freshly made tofu ricotta! Use anywhere ricotta is called for. Here are a few delicious options:

side angle view of a bowl full of healthy vegan tofu ricotta.

More Easy How-To Recipes

If you try this vegan tofu ricotta recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

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TOFU RICOTTA

Made with only 7 simple plant-based ingredients, this Tofu Ricotta recipe is easy, healthy, and delicious! Perfect for vegan lasagna, stuffed shells, and more.

  • Author: Julie | The Simple Veganista
  • Prep Time: 5 min
  • Total Time: 5 minutes
  • Yield: Makes 2 cups 1x
  • Category: Condiment
  • Method: puree
  • Cuisine: Vegan, American

Ingredients

Scale
  • 1 block (14oz.) tofu, soft, firm or extra firm
  • 12 tablespoons nutritional yeast
  • 2 teaspoons mellow white miso
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • salt + pepper, to tate
  • juice of 1 lemon

Instructions

To make tofu ricotta, add crumbled tofu, miso, nutritional yeast, garlic powder, onion powder, salt, pepper and lemon to the bowl of food processor or blender and blend until creamy, stopping to scrape down the sides as needed. Taste for spices adding anything you may like.

Makes about 2 cups.

Store: Leftovers can be kept in the refrigerator, in a covered container, for up to 5 days.

Notes

Keep in mind that some tofus once blended have a slight chalky taste. You’ll need to find the perfect brand for you.

Herbed Tofu Ricotta: Add a few tablespoons of chopped basil, parsley or chives, with the other ingredients to make an herb tofu ricotta.

For use when baking: Omit the nutritional yeast and go easy on the pepper.

Spinach Tofu Ricotta:

  • Frozen: Simply chop frozen spinach that has been drained and squeezed (10 – 12 oz package). Add it to the finished ricotta and mixing well.
  • Fresh: Give fresh spinach a rough chop and mix well (use 6 oz. or so) The spinach will soften a bit as it’s mixed and left out. Alternatively, add it the processor when done and give a few pulses.

Keywords: tofu ricotta, vegan tofu ricotta, tofu ricotta recipe

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12 Comments

  1. Can I omit the miso from the recipe?

    1. Julie | The Simple Veganista says:

      Yes, you can skip the miso if needed. Just be sure to season well with salt.

  2. I noticed that Forks Over Knives used a combination of silken and firm tofu in their recipe.

    I wonder why they chose to use 2 different types?

  3. Elisabeth says:

    I made this to use with the butternut squash shells – soooo good! If I didn’t know it was vegan, I doubt I’d know the difference. Texture and flavour are perfect! Definitely a go-to from now on. Thanks for sharing!

  4. Alexa Lagadin says:

    All I have in my pantry is red miso paste — would that work instead?

    1. Julie | The Simple Veganista says:

      Yes, you can try using red miso paste. It will be a bit bolder tasting so I would use a smidge less and go up from there to taste. Do let us know how you like the tofu ricotta!

  5. SOOOoooooooooooooo good, thank you for all the work, time and money you put into this recipe so I could have a quick and great tasting meal

  6. tasty but very strong flavor
    i made as the recipe suggested but i found that the miso paste and the nutritional yeast were a bit too much.
    i would suggest to start with half the amount and add as you go (;

  7. Should you press the tofu first or is that unnecesary?

    1. Julie | The Simple Veganista says:

      Great question, Leslie! No need to press the tofu, but if you like you can leave it on its side in the tub for 10 minutes to let some of the water drain. Hope that helps!

  8. Tracy Ross says:

    Is this silken tofu or regular tofu?

    1. Julie | The Simple Veganista says:

      Great question, Tracy! This is regular tofu, which will give it the right texture as seen in the photos. Silken tofu will yield a much smoother texture, but can be used if that is your preference. I’ll make a note in the recipe card if anyone has the same question. Thanks for asking!

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