Lemony Vegan Tofu Ricotta

This tofu-based vegan ricotta is easy to make, versatile, and bursting with lemon flavor. You'll want to use it on everything!

Ingredients

  • 14-oz package extra firm tofu
  • Zest of a lemon
  • Juice of a lemon
  • 1 tbsp flavorful olive oil
  • 0.5 tsp flavorful flaky sea salt
  • Generous freshly-ground pepper

Instructions

  1. Remove the tofu from its package and transfer it to a colander lined with a clean tea towel or several layers of paper towel.
  2. Press it firmly to remove as much water as possible. Break the tofu up, press again, and repeat several times until the tofu is dry and crumbly.
  3. Transfer the pressed tofu to a small mixing bowl and add the zest and juice of a lemon, olive oil, salt, and pepper. Mash the tofu with a fork until all of the ingredients are evenly incorporated and the tofu is the texture of ricotta.
  4. Taste and adjust as necessary, adding additional olive oil for more richness or additional salt as needed.
  5. Use as desired then store any extra tofu ricotta in a sealed container in the refrigerator for up to several days.
RECIPE from The Rogue Brussel Sprout Blog
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