Vegan Tofu Ricotta


  • Extra Firm Tofu
  • Olive oil
  • Nutritional Yeast
  • Oregano or Italian Seasoning
  • Garlic cloves (or garlic powder)
  • Salt
  • Lemon juice
  • Oat milk (can use other non-dairy milk, broth, or even water)
  • Optional: spinach, parsley or cilantro


  • Break up a 14-16 oz. block of tofu with hand and place into a food processor
  • Add 1 Tbsp olive oil, 2 Tbsp nutritional yeast, 2 Tbsp oregano or Italian seasoning, 2 garlic cloves (or 1 tsp garlic powder), 1/4 tsp salt, 2 Tbsp lemon juice (I used 1/4 wedge of a large lemon), 2 Tbsp milk
  • Puree
  • For manicotti and lasagne, I add in 1-2 c chopped spinach and 1-2 Tbsp chopped cilantro or parsley to the ricotta and pulse to mix

Published by Maditative Vegan

Physician. Yogi. Lover of all animals, especially my dog (who also loves fruits and vegetables as much as I do)

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