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 M

Physician. Yogi. Lover of all animals, especially my dog.

3 thoughts on “Vegan Tofu Ricotta

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: