Tofu Ricotta
A quick vegan ricotta made from mashed firm tofu with garlic, lemon, nutritional yeast and herbs.
Ingredients
| 1 clove | garlic, crushed | |
| 2 Tbsp | 30 ml | lemon juice, freshly squeezed |
| 400 g | firm tofu | |
| 2 Tbsp | 30 ml | olive oil |
| 2 Tbsp | 30 ml | nutritional yeast flakes |
| 1 tsp | 5 ml | dried oregano |
| 1 tsp | 5 ml | onion powder |
| 1/2 tsp | 2.5 ml | sea salt |
| 1/4 tsp | 1.3 ml | ground black pepper |
Instructions
- Add the crushed garlic to a bowl with fresh lemon juice and let it soak for 5 minutes.
- Add the tofu to a bowl and mash it with a fork.
- Add mashed tofu, garlic and lemon juice, olive oil, nutritional yeast, oregano, onion powder, sea salt and black pepper to the food processor. Pulse it until the ingredients are well combined but the texture is still chunky.
- Serve topped with ground black pepper and a sprinkle of oregano with crackers or crusty bread.
Notes:
- Storing: Keep it stored in an airtight container in the fridge and enjoy it within 5 days.
- Freezing: This freezes super well! In fact the texture may even get better after freezing and thawing. Freeze it in a freezer safe container for up to 3 months. Thaw in the fridge and enjoy as usual.