This tofu ricotta recipe is both plant-based AND omnivore approved. It’s simple to make, and can be modified in many different ways depending on what recipe you are concocting. This particular tofu ricotta is great for lasagna. It can also substitute “feta” in salads as well.
350 grams of extra firm organic tofu, pressed
1 cup roughly chopped fresh basil leaves
2 handfuls of fresh spinach
1/4 cup lemon juice
1/2 cup nutritional yeast
1 tablespoon onion powder
3 cloves of garlic, peeled & roughly chopped
1 teaspoon of sea salt
freshly ground black pepper to-taste
Crumble pressed tofu into processor (pressing removes excess water and prevents mixture from turning to mush!)
Add remaining ingredients and process on low until desired consistency (not too long!). You may use the “pulse function” if you aren’t sure how powerful your machine is.
And that’s all folks!