Ingredients and Weight:
- Extra-firm tofu, 14 ounces
- Nutritional yeast, 1/4 cup
- Lemon juice, 2 tablespoons
- Olive oil, 2 tablespoons
- Garlic, 2 cloves, minced
- Salt, to taste
- Black pepper, to taste
Preparation Time:
10 minutes
Cooking Time:
N/A
Difficulty Level:
1 - Simple
Preparation Method Steps:
- Crumble the tofu into a bowl.
- In a food processor, combine the crumbled tofu, nutritional yeast, lemon juice, olive oil, garlic, salt, and black pepper.
- Pulse until the mixture is smooth and creamy.
- Adjust seasonings to taste.
Nutritional Information:
- Calories per serving: 100
- Protein: 10g
- Fat: 5g
- Carbohydrates: 5g
- Fiber: 2g
- Calcium: 10% of daily value
Dish Characteristics:
- Creamy and cheesy
- Rich in flavor
- Vegan-friendly
- Can be used as a spread, dip, or filling
User Comments:
- "This tofu ricotta is so delicious and creamy! I can't believe it's vegan."
- "I've been looking for a vegan ricotta substitute for ages, and this is the best one I've found."
- "Perfect for making lasagna, stuffed shells, or any other dish that calls for ricotta."
Special Precautions and Tips:
- For a smoother texture, process the mixture multiple times in the food processor.
- If you don't have a food processor, you can mash the tofu with a fork and then stir in the remaining ingredients.
- The tofu ricotta can be stored in the refrigerator for up to 3 days.
