Fluffy, savory, and insanely versatile—you’d never guess it’s tofu
⏱ Time
10 minutes
🧀 Yield
About 1½–2 cups
🧄 Ingredients
- 14 oz extra-firm tofu, well-drained
- 2 tbsp olive oil
- 2 tbsp nutritional yeast
- 1½ tbsp lemon juice (fresh is best)
- 1 clove garlic (or ½ tsp garlic powder)
- ¾ tsp salt, or to taste
- ¼ tsp black pepper
- ½ tsp onion powder (optional but recommended)
🥣 Instructions
- Drain like you mean it
Pat the tofu dry with a towel. No pressing needed—just remove surface moisture. - Blend until whipped
Add all ingredients to a food processor or high-speed blender.
Blend 1–2 minutes, scraping down the sides, until light, creamy, and whipped. - Taste & adjust
Add more lemon for tang, salt for depth, or olive oil for extra richness. - Chill (optional)
Rest in the fridge 15–30 minutes to firm up slightly—totally optional but great for spreading.
✨ Pro Tips
- For extra ricotta texture, pulse in 1–2 tbsp crumbled tofu at the end
- Too thick? Add 1–2 tbsp plant milk
- Too soft? Chill longer or add a touch more nutritional yeast
🍝 How to Use It
- Lasagna & baked ziti
- Stuffed shells or manicotti
- Toast with chili oil & herbs 😮💨
- Pizza dollops or flatbreads
- Lemon-herb dip or spread
🌿 Flavor Variations
- Italian Herb: Basil, oregano, parsley
- Garlic & Herb: Roasted garlic + chives
- Spinach Ricotta: Fold in sautéed spinach
- Sweet Ricotta: Skip garlic, add maple syrup + vanilla
