February 13, 2011

Creamy Tofu Ricotta


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

Ingredients:
  • 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!

Enjoy and Happy Eating!

10 comments:

  1. Hi!

    I made the Creamy Tofu Ricotta but it didn't turn out creamy. Any ideas where I might have gone wrong? It tastes good but it doesn't look like yours, in fact it's very dry and crumbly.

    Thanks

    Roanne

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  2. How much did you mash it? I mashed mine very well until it became creamy. If that's not the problem, if it's still dry, try adding a little bit of dairy free milk.

    Let me know how it turns out!

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  3. well I added some almond milk, it didn't really make it creamy but it made it a bit more mushy. Anyway I ended up making the Faux-Cheesy Italian Stuffed Shells and they were delicious!! Thank you for the recipes..will be making these again for sure! :)

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  4. I cant wait to try this.I followed you from the foodie blog roll and I'd love to guide Foodista readers to your site. I hope you could add this tofu widget at the end of this post so we could add you in our list of food bloggers who blogged about tofu recipes,Thanks!

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  5. looks delicious! I am loving your recipes! :)

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  6. Did you use the Mori Nu extra firm tofu for this recipe?

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  7. Thanks for this, it came out pretty well. I ended up cutting the agave and lemon in half - it was too tart and sweet for a creamy ricotta. I also used whole coconut milk, which adds a thicker kind of creaminess. can't wait to use it for a dinner party tomorrow night! I've got grilled polenta slices with an heirloom tomato slice on top. I'm hoping to garnish with a basil leave and a scoop of the ricotta. Yum!

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    Replies
    1. I'm so glad it turned out well for you Missy! The polenta/tomato dish sounds AMAZING! Have fun at your dinner party!

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