Heart-Healthy Tofu Ricotta
Elevate your dairy-free cooking with this Heart-Healthy Tofu Ricotta that’s creamy, flavorful, and surprisingly easy to make! Crafted from protein-rich firm tofu, this vegan ricotta recipe combines fresh lemon juice, nutritional yeast, garlic powder, and finely chopped basil for a zesty, herbaceous twist. Optional miso paste lends a delightful punch of umami, while a touch of unsweetened almond milk ensures a smooth, spreadable texture. Ready in just 15 minutes with no cooking required, this versatile dish is perfect for layering in lasagnas, stuffing pasta shells, or even serving as a dip alongside your favorite veggies and crackers. Not only is this recipe cholesterol-free, but it’s also packed with plant-based nutrition, making it a wholesome addition to any heart-healthy meal plan. Whether you're an avid vegan or just trying to eat more plant-powered meals, this tofu ricotta delivers creamy satisfaction without compromise!
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Recipe Information
Ingredients
- 14 oz Firm tofu (drained and pressed)
- 2 tbsp Lemon juice (freshly squeezed)
- 3 tbsp Nutritional yeast
- 1 tsp Garlic powder
- 0.5 tsp Salt
- 0.25 tsp Ground black pepper
- 1 tsp Miso paste (optional, for added umami flavor)
- 2 tbsp Fresh basil leaves (finely chopped)
- 1 tbsp Almond milk (unsweetened)
Instructions
Drain the tofu and press it for 10–15 minutes to remove excess water. Use a tofu press or place the tofu block between two plates and set a heavy object (like a can) on top.
Crumble the pressed tofu into a medium mixing bowl using your hands until it resembles ricotta cheese.
Add the lemon juice, nutritional yeast, garlic powder, salt, black pepper, and miso paste (if using) to the bowl.
Mix and mash the ingredients together using a fork or potato masher until smooth and creamy. Adjust seasoning to taste.
Stir in the fresh basil leaves and almond milk to help achieve a spreadable, creamy texture. Add more almond milk in 1-teaspoon increments if the mixture seems too dry.
Serve immediately as a filling or chill in the refrigerator in an airtight container for up to 5 days. Use in lasagnas, stuffed pasta, or as a dip for veggies and crackers.
Nutrition Facts
Calories |
663 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.3 g | 41% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1454 mg | 63% | |
| Total Carbohydrate | 27.7 g | 10% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 3.5 g | ||
| Protein | 72.9 g | 146% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 2757 mg | 212% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 1337 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
