Whipped Tofu Ricotta
Serves 1
Directions
- 1Gently pat dry your block of extra firm tofu; there is no need to press it.
- 2Roughly chop a couple of garlic cloves.
- 3Zest one medium lemon directly into the bowl of the food processor.
- 4Add about two tablespoons of lemon juice to the bowl.
- 5Add four tablespoons or a quarter cup of nutritional yeast.
- 6Add some white miso paste.
- 7Add a little bit of onion powder.
- 8Add some freshly cracked black pepper.
- 9Add one teaspoon of Diamond Crystal kosher salt.
- 10Add a glug of extra virgin olive oil.
- 11Blend all ingredients in the food processor.
- 12Once it starts to come together, scrape down the sides of the food processor bowl.
- 13Continue blending for a minute or two until it reaches a creamy, whipped consistency.
- 14Season the whipped tofu ricotta to taste, adding more nutritional yeast for cheesiness, salt, or lemon juice as needed, then blend again.
Ingredients
- 1 block extra firm tofu block
- 2 cloves garlic cloves roughly chopped
- 1 whole medium lemon
- 2 tbsp lemon juice
- 4 tbsp nutritional yeast
- white miso paste
- onion powder
- freshly cracked black pepper
- 1 tsp Diamond Crystal kosher salt
- glug extra virgin olive oil
Equipment
food processor
Tips
- No need to press the tofu block.
- Season to taste, adding more nutritional yeast for cheesiness, salt for flavor, or lemon juice for acidity.
- Meal prep a batch on Sunday to use in various meals throughout the week.
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