Tofu ricotta recipe
This vegan tofu ricotta cheese is versatile and can be used in many recipes. It can be used to make fried lasagna rolls, add the finishing touch to a soup, or even make a sandwich. This tofu ricotta is creamy, flavorful, and incredibly easy to prepare.
2 cups
Calories: 97kcal
Ingredients
- 1 -14 oz block of extra firm tofu (400 grs)
- 2 tablespoons lemon juice
- 2-3 tablespoons nutritional yeast
- 1 tablespoon olive oil
- 6-10 fresh basil leaves
- 1 teaspoon salt
- ½ teaspoon dried chili flakes
- 1 clove garlic , pressed
Instructions
- Put all the ingredients in the bowl of the food processor and pulse until everything is well mixed and you have the ricotta consistency.Check for seasoning and adjust if necessary.
Notes
Store in the fridge in a tightly-closed container for three to four days.
You can freeze for up to three months.
Nutrition
Serving: 125grs | Calories: 97kcal | Carbohydrates: 5g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Sodium: 1172mg | Potassium: 150mg | Fiber: 2g | Sugar: 1g | Vitamin A: 212IU | Vitamin C: 6mg | Iron: 1mg