Tofu Ricotta Cheese
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Tofu Ricotta Cheese

Course: dinner, Main Course
Cuisine: Vegan
Keyword: lasagna, vegan cheese, vegan recipes
Prep Time: 45 minutes
Cook Time: 10 minutes
Servings: 2 cups
Author: Shelly Hughes
Tofu Ricotta Cheese
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Tofu Ricotta Ingredients:

  • 1 block firm tofu, finely crumbled
  • 2 tbsp tahini
  • 3 tbsp nutritional yeast
  • 2 shallots, minced
  • 2 garlic cloves, minced
  • 1 tbsp fresh lemon juice
  • 1/4 tsp nutmeg, freshly grated
  • 3 cups fresh spinach, steamed, chopped and drained well
  • 1/4 tsp pepper
  • 1/8 tsp salt optional


Tofu Ricotta

  • Remove the tofu from package and drain the tofu. Wrap with paper towel and place on a plate or bowl apply pressure to remove excess liquid. You can wrap the tofu in a paper towel and add a can or light pressure to release the excess liquid.
  • Steam the the spinach until the spinach is wilted.
  • While the spinach is steaming. Crumble the tofu into a bowl. Add tahini, shallots and nutritional yeast and combine. Then add garlic, lemon juice, and nutmeg. Mix together and add salt and pepper.
  • Once the spinach is steamed, use a stainer to remove any excess liquid. Press the spinach with a fork into the strainer to remove excess liquid.
  • Fold in the steamed spinach to the tofu mixture. Break up the spinach as you fold the spinach in. The mixture should not be too wet. If it is too wet the tofu or the spinach was not drained well enough.
    The Tofu Ricotta can be used for lasagna, pizza, manicotti or whatever you would use ricotta for.