Ever since I transitioned to a vegan lifestyle there were many dishes I just assumed I would never be able to enjoy, since I no longer consumed dairy. Little did I know there were so many options and recipes to make a variety of “cheese” types and textures.
After getting tired of my basic vegan meals {you know the simple vegan foods when you’re newly transitioned}. I didn’t know which I wanted to attempt to make a vegan Lasagna or Eggplant Parmesan, so I did both. I thought I’d start with testing recipes I found online. To be honest though, I always have had to adapt it to my liking, so the recipe never ended up the same as what I started with.
To begin, start by draining the tofu. Squeeze the tofu and rid it of as much water as you can with your hands with little pressure.
Next, wrap the tofu in a dish towel and then place a heavy dinner plate on top as a press. Let it press a good 15-20 minutes before using the tofu in this recipe.
Once the tofu is pressed and drained rip or cut it into chunks. Add the tofu chunks to a food processor. Then add in the remaining ingredients listed above. Process all the ingredients until smooth.
Scrape out the finished tofu ricotta and use for any recipe you like or that calls for ricotta.
Transfer remaining {if there is any left} to a glass jar and cover. It should keep in a refrigerator up to 3 days.
You could use this tofu ricotta recipe in my Vegan Inside Out Eggplant Parmesan Stacks, or Vegan Eggplant Spinach Stacks & Cashew Cheese Sauce.
| Prep Time | 5 minutes |
| Servings |
Fits 9x13 pan
|
- 1 package Extra Firm Tofu
- 3 tablespoons Nutritional Yeast
- 1 tablespoon Lemon freshly juiced
- 1 tablespoon Garlic minced
- 1 tablespoon Dried Basil
- 1 tablespoon Extra Virgin Olive Oil
- Sea Salt to taste
- Ground Black Pepper to taste
Ingredients
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- To begin, start by draining the tofu. Squeeze the tofu and rid it of as much water as you can with your hands with little pressure.
- Next, wrap the tofu in a dish towel and then place a heavy dinner plate on top as a press. Let it press a good 15-20 minutes before using the tofu in this recipe.
- Once the tofu is pressed and drained rip or cut it into chunks. Add the tofu chunks to a food processor. Then add in the remaining ingredients listed above. Process all the ingredients until smooth.
- Scrape out the finished tofu ricotta and use in which ever recipe you desire or that calls for ricotta.
- Transfer remaining {if there is any left} to a glass jar and cover. It should keep in a refrigerator up to 3 days.
Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!
