This recipe comes from one of my favorite cookbooks, The Ultimate Uncheese Cookbook. I have tweaked it a little bit, but it's almost exactly how it's made in the book. I know there's a lot of recipes for Tofu Ricotta on the internet, but this one is the best one of tried. It's more creamier than the other ones. You can use this in savory dishes like stuffed shells, lasagna, ravioli, or just don't use the spices if you want to use it for a sweeter dish! I'll be putting up the recipe that I used this in tomorrow! So watch out!
Makes about 2 cups of Tofu Ricotta
- 1 12.3 oz container of Extra Firm Tofu
- 2 tablespoons lemon juice
- 2 tsp agave
- 1 tsp dried basil
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 tsp garlic powder
- 1 tbsp nutritional yeast
Break the tofu into large chunks. Place in a saucepan and cover with water. Bring to a boil, reduce heat, and simmer for 5 minutes. Drain well. Chill uncovered in the refrigerator until it's cool enough to handle.
Crumble and place in a bowl with the remaining ingredients. Mash and blend until the mixture has a fine, creamy, grainy texture similar to ricotta or cottage cheese. Chill for several hours or overnight before serving to allow the flavors to blend.
It will keep in the refrigerator for about 5 days, but I've found it freezes really well too. That's where the rest of mine is right now until I need it again!