Tofu Ricotta

Credit: Nisha Vora, Rainbow Plant Life 

Back story: You may be shaking your head, especially if you are Italian. I realize it sounds sacrilege, but I assure you, it’s delicious. It was so good that my meat-eater taste-testers wanted the recipe so they can make it themselves.

Tidbit: The original recipe calls for 2 tbsp of lemon juice (juice from ~ ½ lemon) + lemon zest from 1 medium lemon. I've replaced that with the entire 1/2 lemon, excluding the pits. I’ve tried this recipe both ways and it tastes exactly the same (just make sure to blend very well so you don't get lemon chunks!). With this approach, there is less kitchen waste. And well, what a win that is.

• Vegan

• Gluten Free

Equipment:

• Cutting board

• Knife

• Blender or food processor

Ingredients:

• 450g block of extra firm tofu (does not require pressing)

• 2 cloves garlic, roughly chopped

• Half a lemon: including peel/rind, excluding the pits

• ¼ cup of nutritional yeast (aka nooch)

• 1 tbsp white miso paste

• ¼ - ½ tsp onion powder (I prefer closer to the 1/4 tsp)

• Freshly cracked pepper

• 1 tsp of diamond crystal kosher salt (1/2 tsp is using Mortons)

• 2 tbsp of olive oil

Steps:

1.     Put in all in blender and blend away!

2.     Midway, open blender to scrape down sides

3.     Blend another minute or two until it’s a creamy, whipped texture

4.     Season to taste – add more of any of the ingredients as you see fit

Notes:

• Nisha recommends a few dishes to pair this with (see the link above) and my two favorites include the “ricotta” on toasted bread with arugula, chili flakes, and some salt or with tomato salad that has salt, shallots and garlic, drizzled with chili oil.

• In the cold days of winter, this is so nice and cozy under stewed tomatoes.