Tofu Ricotta

Print

Tofu Ricotta

Author: Jennifer Welsh

Prep time: 5 MCook time: Total time: 5 M

This quick and easy Tofu Ricotta is great for layering in lasagna, or spreading on a pizza crust before adding your favorite veggies. It's even great as a dip for fresh or air fried veggies.

Ingredients:

• 1-12.3 oz carton Mori Nu Silken Tofu
• 8 oz. tofu, extra firm
• 3 tbsp nutritional yeast
• 2 tbsp lemon juice
• 1 tbsp miso, mild yellow or white
• 1 tsp granulated garlic
• 1 tsp granulated onion
• 1 tsp basil, dried
• 1 tsp parsley, dried

Instructions:

1. Add the carton of silken tofu, miso and lemon juice to a food processor or blender and process until smooth and creamy.
2. Pour mixture into a bowl and add all other ingredients except the extra firm tofu. Stir to combine.
3. Take the firm tofu out of its packet, drain and press slightly with paper towels to dry. Crumble into small pieces and add to the mixture in the bowl. Stir well to combine. 

Notes:

Depending on the size of your block of firm tofu, this will leave some leftovers. You can use the entire block if you would like, but will need to adjust other items. I personally use a 16 oz. block and air fry the other half. (I have a recipe for that, too!)

Created using The Recipes Generator