It is 6pm and you want a meal that feels light yet filling. This vegan tofu ricotta is the perfect solution for your busy evening. It is fresh, bright, and ready in under 20 minutes. You will love how it transforms your favorite dishes instantly.
Spring is the perfect time for a healthy reset in your kitchen. This recipe brings a burst of citrus and herbal flavor to your table. It is protein-packed and feels wonderfully light. Let’s get cooking and make something your whole family will enjoy.
What Makes This Vegan Tofu Ricotta Special
This recipe is a total game-changer for your weekly meal prep routine. It uses simple pantry staples you likely already have on hand. You get a creamy, tender texture without any dairy at all. It is a budget-friendly staple that tastes incredibly fresh.
The combination of lemon and nutritional yeast creates a savory, cheesy depth. It is much lighter than traditional cheese but just as satisfying. You can feel good about serving this nutrient-dense dish to your kids. It truly is the perfect high-protein addition to any meal.
Simple Cooking Method
Making this recipe is so easy and stress-free for beginners. You simply press the tofu to remove excess water first. Then, you mix everything together until it looks creamy and crumbly. Even if you have never cooked with tofu, you can do this. The food processor does most of the hard work for you.
Ingredients You’ll Need
These ingredients are simple, fresh, and easy to find at any grocery store.
- 14 ounces extra-firm tofu, drained and pressed
- 1/4 cup nutritional yeast
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon sea salt
Step-by-Step Directions
- Drain the extra-firm tofu and press between heavy plates for 10 minutes to extract maximum moisture content.
- Manually crumble the pressed tofu into a food processor or a high-density mixing bowl.
- Incorporate the nutritional yeast, fresh lemon juice, dried oregano, and sea salt into the tofu base.
- Pulse the food processor 5 to 8 times or mash with a fork until the mechanical structure resembles small-curd cheese.
- Allow the mixture to rest for 5 minutes to ensure the dry seasonings hydrate and the flavors stabilize.
Best Ways to Enjoy It
Serve this warm inside a big, comforting tray of vegetable lasagna. It is also delicious spread on golden toasted sourdough for breakfast. You can dollop it over a fresh garden salad for extra protein. Pair it with roasted zucchini or your favorite marinara sauce. It makes every bite feel rich and satisfying.
How to Store Leftovers
Keep your leftover vegan tofu ricotta in an airtight container. It stays fresh in the fridge for up to five days. This makes it a perfect prep option for busy work weeks. If it dries out slightly, just add a splash of water. We do not recommend freezing this as the texture may change.
Tips for Best Results
- Use extra-firm tofu to ensure the texture stays perfectly crumbly.
- Don’t skip the pressing step to avoid a watery ricotta.
- Use fresh lemon juice for the most vibrant, bright flavor.
- Pulse the processor slowly to keep the curd-like structure intact.
- Add a pinch of garlic powder for an extra savory kick.
- Let the mixture rest so the flavors can fully develop together.
Ways to Switch It Up
- Stir in fresh chopped basil for a classic Italian garden twist.
- Add red pepper flakes if you enjoy a little spicy heat.
- Mix in some spinach for a boost of greens in your lasagna.
- Use lime juice instead of lemon for a different citrus profile.
Common Questions
Can I use silken tofu for this?
Silken tofu is too soft and will become a liquid sauce. Stick with extra-firm tofu to get that authentic ricotta texture you love.
Does this taste like real cheese?
It has a very similar creamy and acidic profile to traditional ricotta. The nutritional yeast provides a wonderful savory depth that satisfies cheese cravings.
I hope this simple recipe brings a little extra joy to your kitchen this week. It is such a fresh and easy way to nourish your body. Enjoy every bite of your healthy creation!
— Katie Wood
Ingredients
- 14 ounces extra -firm tofu, drained and pressed
- 1/4 cup nutritional yeast
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon sea salt
Instructions
- Drain the extra-firm tofu and press between heavy plates for 10 minutes to extract maximum moisture content.
- Manually crumble the pressed tofu into a food processor or a high-density mixing bowl.
- Incorporate the nutritional yeast, fresh lemon juice, dried oregano, and sea salt into the tofu base.
- Pulse the food processor 5 to 8 times or mash with a fork until the mechanical structure resembles small-curd cheese.
- Allow the mixture to rest for 5 minutes to ensure the dry seasonings hydrate and the flavors stabilize.
