Tofu Basil Ricotta

  • Prep Time15 min
  • Cook Time30 min
  • Total Time45 min
  • Yield9
  • VeganDessert

    Ingredients

    Ingredients

    • 1 package extra firm tofu (located in the produce department)
    • ¼ cup nutritional yeast
    • 2 garlic cloves, minced or diced
    • 2 tbsp white or yellow miso paste (in one of the refrigerator cases)
    • ½ tsp onion powder
    • ½ tsp of cracked black pepper- to taste
    • 12 fresh basil leaves
    • 2-3 tbsp fresh lemon juice

    Preparing

    In the base of a food processor

    1
    Tofu is packed in water, so drain the water and then squeeze the tofu to remove as much water as possible. I will show you the method I use. Break up in chunks into the food processor.
    2
    Add remaining ingredients and blend until smooth.
    3
    You can use as you would use ricotta cheese- for example use in lasagna instead of cheese; use as a veggie dip or sandwich spread. Or eat with a spoon for a snack! Tons of omega 3s and plant protein.

    There are 2 ways to buy tofu: refrigerated, and in a tetraPak which does not require refrigeration until you open the box.

    Tetrapak

    Refrigerated, in the produce section of Publix, about $2.75 each

    check the health food section or the spices section at Publix
    https://www.healthline.com/nutrition/nutritional-yeast#TOC_TITLE_HDR_2

     

    Miso paste is in the refrigerator section at Ever’man and Publix. Just ask the staff where it is located. The milder flavors are white and yellow. I have used both and they work well.
    Miso paste is a great additive to sauces and soups too. It adds flavor. It lasts in the frig for up to a year. The salt content does not affect blood pressure and swelling like typical sodium. There are many plant-based recipes that use it and one container goes a long way.

    • Nutrition Facts

    • 9 servings. servings per container
    • Amount per serving
    • Calories0
    • % Daily Value*Standard DV
    • Total Fat9.1 g72 g12.64%
    • Protein7.2 g50 g14.4%
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