4.8 from 5 reviews

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.


  • 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


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.


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