Tofu Basil Ricotta

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Total Time
30mins
Prep
20 mins
Cook
10 mins

From my new FAVORITE cookbook: Veganomicon. This is an amazing vegan filling for stuffed shells, manicotti, lasagna or topping pizza or pasta. Simple to make, possibilities are endless!! The best tools for this one are clean hands. They are the most effective for squishing the tofu to "ricotta-like" consistency. The recipe listed below is enough for one(1) layer in a 9x13 lasagna pan. Can be doubled if you like more "cheese" in your lasagna layers.

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Ingredients

Nutrition

Directions

  1. In a large bowl, mush the tofu up with your hands, till it's crumbly.
  2. Add lemon juice, garlic, salt and pepper and basil.
  3. Mush with hands again, this time you want it to get very mushy so squeeze through your fingers and mush until it reaches the consistency of ricotta cheese. May take 2-5 minutes.
  4. Add olive oil, stir with fork (olive oil is sticky).
  5. Add nutritional yeast and combine all ingredients well.
  6. Cover and refrigerate until ready to use.