Tofu Ricotta

This recipe was inspired by our wedding caterer and friend Nicole, who also ran a vegan restaurant and café for a period of time. The name “ricotta” is kind of a misnomer—this tofu concoction ends up being more of an Alfredo sauce or tofu paste, depending on how much liquid makes it way into the blender. Either way, it’s absolutely delicious and a great addition to pasta, soups, or as a base for a dip.

Ingredients

• A splash of olive oil
• 1 onion
• 2 cloves of garlic
• 1 block of extra firm tofu
• ¼ cup of lemon juice
• 2 tablespoons of nutritional yeast
• 1 tablespoon of white miso paste
• A splash of soy sauce

Optional Ingredients

• 1 package of veggie ground
• 2 cups of spinach

Directions

1. Heat the oil in a pot on medium-high heat.
2. Cook the onion and garlic in the olive oil until translucent and fragrant.
3. If adding the veggie ground, remove the onions and garlic, and cook the veggie ground until heated through.
4. Combine everything except the optional ingredients into a blender.
5. Blend until smooth. Add water or lemon juice as needed for a smoother consistency.
6. Return the tofu mixture to the pot. Add any optional ingredients and heat through.