Basil-Tofu Ricotta

You can use this for stuffed shells or mix with tomato sauce in pasta. I also love this on pizza.

Yield: 1 serving ( Serving Size: 2 C )
Community Recipe from


  • 1 pound(s) firm tofu pressed
  • 2 teaspoon(s) lemon juice
  • 1 clove(s) garlic minced
  • 1/4 teaspoon(s) salt
  • dash(es) fresh black pepper
  • 10 leaves fresh basil leaves finely chopped
  • 2 teaspoon(s) olive oil
  • 1/4 cup(s) nutritional yeast


  1. In a large bowl, mush the tofu up with your hands, till its crumbly.
  2. Add the lemon juice, garlic, salt, pepper, and basil. Mush with your hands again; this time your want it to get mushy so squeeze through your fingers and mush until it reaches the consistency of ricotta cheese.
  3. Add olive oil, stir with a fork. Add nutritional yeast and mix all ingredients well. Use a fork cuz oil will make it sticky. Cover and refrigerate until ready to use.

  4. Recipe by: Isa Chandra Moskowitz in Vegan with a Vengeance
August 2013

This recipe is a personal recipe added by Soulista1 and has not been tested or endorsed by MyRecipes.

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