Tofu Ricotta

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READY IN: 10hrs 5mins
Recipe by Chef Joey Z.

I got this recipe from the internet and the original came from the Ultimate Un-cheese Cookbook by Joanne Stephaniak. I have seen ricotta substitutes before, but this one can be also used for sweet dishes. Just leave out the herbs.

Ingredients Nutrition


  1. Break the tofu into large chunks. Place in a sauce pan and cover with water. Bring to a boil, reduce heat, simmer for 5 minutes. Drain well.
  2. Chill covered in the fridge until cool enough to handle.
  3. Crumble and place in a bowl with remaining ingredients. Remember leave out the herbs if you want this to be sweet. Mash and blend until mixture has a fine grainy texture, similar to ricotta or cottage cheese. Chill several more hours or over night before serving.
  4. This will store for 5 days in the fridge.

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