Tofu Basil Ricotta

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



    • 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


    In the base of a food processor

    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.
    Add remaining ingredients and blend until smooth.
    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.


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

    check the health food section or the spices section at Publix


    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%