This recipe is from my flagship cookbook, Go Dairy Free: The Guide and Cookbook. It makes a soft ricotta, ideal for lasagna, stuffing shells, and raviolis. I like the texture of firm silken tofu combined with regular tofu, but you can experiment with whatever type and firmness you have on hand.
Author: Alisa Fleming
Recipe type: Dairy Alternative
Cuisine: Italian
Serves: 2½ cups
Ingredients
1 (12-ounce) package firm silken tofu
8 ounces firm tofu
2 tablespoons oil
1 to 2 tablespoons nutritional yeast flakes, to taste
4 teaspoons lemon juice
1½ teaspoons salt, or to taste
¼ teaspoon black pepper
1 teaspoon dried or 1 tablespoon fresh oregano, basil, thyme, or parsley (optional)
Instructions
Drain and gently press the tofus, using a tea towel or paper towels, to remove any excess water.
Put the pressed tofus, oil, nutritional yeast, lemon juice, salt, and black pepper in a medium bowl. Mash with a fork or potato masher until all ingredients are well incorporated and the mixture takes on a ricotta-like texture, about 3 minutes.
Stir in the herbs (if using).
Store in an airtight container in the refrigerator for up to 3 days.