Mediterranean Diet Tofu Ricotta
Transform your meals with this vibrant and wholesome Mediterranean Diet Tofu Ricotta, a plant-based twist on classic ricotta cheese that's bursting with flavor and nutrition! Made with firm tofu, fresh basil, parsley, and a splash of olive oil and lemon juice, this recipe is both heart-healthy and protein-packed. Nutritional yeast lends a cheesy depth, while garlic and plant-based milk create creamy richness. Perfect for vegans or anyone embracing the Mediterranean diet, this dairy-free ricotta is ready in just 15 minutes with zero cooking required. Use it as a versatile spread, dip, or stuffing for lasagna and other pasta dishes, or pair it with crusty bread for an irresistible appetizer. Simple, delicious, and packed full of Mediterranean-inspired goodness, this tofu ricotta will quickly become a staple in your kitchen!
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Recipe Information
Ingredients
- 1 block (14 ounces) Firm tofu
- 2 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 3 tablespoons Nutritional yeast
- 1 clove Garlic
- 10 leaves Fresh basil leaves
- 2 tablespoons Fresh parsley leaves
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Unsweetened plant-based milk (e.g., almond, soy)
Instructions
Drain the tofu by wrapping it in a clean kitchen towel and pressing it gently to remove excess water, or use a tofu press if available.
Crumble the tofu into a large mixing bowl or food processor using your hands or a fork.
Add the olive oil, lemon juice, nutritional yeast, garlic, basil, parsley, salt, black pepper, and plant-based milk to the tofu.
If using a mixing bowl, use a fork or potato masher to mash everything together until the texture resembles ricotta cheese. If using a food processor, pulse the mixture a few times until the desired texture is achieved, scraping down the sides as needed. Be careful not to over-process, as you want it slightly chunky.
Taste and adjust the seasoning if necessary, adding more lemon juice for tanginess, salt for flavor, or plant-based milk for creaminess.
Transfer the tofu ricotta to an airtight container and chill for at least 30 minutes to allow the flavors to meld. Serve immediately or refrigerate for up to 4-5 days.
Nutrition Facts
Calories |
659 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.2 g | 61% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1290 mg | 56% | |
| Total Carbohydrate | 19.4 g | 7% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 5.6 g | ||
| Protein | 51.9 g | 104% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 679 mg | 52% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 1011 mg | 22% | |
*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.
