Basil-Tofu Ricotta
- Ready In:
- 10mins
- Ingredients:
- 8
- Yields:
-
2 cups
ingredients
- 1 lb firm tofu, pressed
- 2 teaspoons lemon juice
- 1 garlic clove, minced
- 1⁄4 teaspoon salt
- 1 dash fresh black pepper
- 10 fresh basil leaves, chopped
- 2 teaspoons olive oil
- 1⁄4 cup nutritional yeast
directions
- In a large bowl, mush the tofu up with your hands until crumbly.
- Add the lemon juice, garlic, salt, pepper and basil. Mush with your hands again; squeeze through fingers until it reaches the consistency of ricotta, 2 to 5 minutes.
- Add the olive oil, stir with a fork.
- Add the nutritional yeast and mix all ingredients well.
- Cover and refrigerate until ready to use.
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RECIPE SUBMITTED BY
I am a college student and vegan food enthusiast...looking forward to having my own place in the near future where I can concoct vegan delicacies to my heart's content.