• Alison Elliott

Vegan Tofu Ricotta


Total Time: 10 Minutes


Ingredients:

1 Block extra firm tofu

1/4 c. Nutritional yeast

1/2 tsp. Garlic powder

1/2 tsp. Onion powder

1/2 tsp. Black pepper

1/4 tsp. Oregano (dried)

2 tbsp. Plant milk (oat, almond, soy, coconut)

1 tbsp. Olive oil

5 c. Fresh spinach


Method:

Wrap the tofu in a reusable towel and place it in between two plates. Put a heavy object such as a cookbook on top of the tofu. Press the juice out of the tofu for 4-8 hours. Check on the towel and replace it if it becomes saturated.


Add the pressed tofu, nutritional yeast, garlic powder, onion powder, black pepper, oregano, and plant milk to the food processor. Blend for 1-2 minutes or until the mixture is creamy.


In a sauté pan heat 1 tbsp. of olive oil. Add the fresh spinach and cook until wilted. Combine the tofu mixture and the spinach. Serve with crackers as a dip or use in a lasagne, on a pizza, or as ravioli stuffing.


Serving Size: 1

(Enough for one dish)