Since the 80’s, my family has been making lasagna with tofu. Back then, we smashed up the tofu with our hands, and then, used it instead of ricotta. Easy peasy.
As the years have gone by, I’ve stepped up my vegan ricotta game. This tofu ricotta recipe is still really easy to do, but packs a little more flavor than my family’s tofu ricotta of yesteryear. And it uses common vegan pantry items to put it together.
A few things…
- ・This tofu ricotta is meant to be used in savory baked recipes, like lasagna, stuffed shells, calzones, etc.
- ・I usually need to make a double batch of this tofu ricotta for a 9″ X 13″ pan of lasagna
- ・This recipe uses extra firm tofu, because it has a nice, firm texture. If you prefer a softer texture, I have also used silken extra firm tofu with success in the past.
- ・Olive oil is added to provide richer flavor. If you are oil free, omit it.
- ・If you like a stronger garlic flavor, go with 1 tsp garlic powder. If you prefer it to be more subtle, stick to ½ tsp.
This recipe for vegan ricotta with tofu makes ~1¾ cups.
Vegan Tofu Ricotta
12 ounce package of extra firm tofu, drained and break into 4 pieces
1 Tbsp lemon juice
1 Tbsp nutritional yeast
1 Tbsp olive oil, optional
½-1 tsp garlic powder
½ tsp onion powder
½ tsp salt
1. In a medium mixing bowl, add all the ingredients listed in the recipe.
2. Smash together with your hands (or use the back of a spoon) until the tofu is completely pulverized. It’s fun to do, so really go for it! Then, use it as a vegan substitute for ricotta cheese in baked savory recipes, like lasagna, stuffed shells, calzones, and more.