Low Sodium Vegan Tofu Ricotta

Total time10 min

Prep time10 min

Cook time0 min

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Ingredients

6 servings

1 block (14 oz) firm tofu, drained and pressed
Wo Chong Extra Firm Tofu - 14 Oz
Good & Gather Organic Water Drained Super-firm Tofu 14 oz
Wegmans Organic Extra Firm Tofu, 14 oz
True Goodness by Meijer Organic Firm Tofu - 14 oz
Franklin Farms Organic Pressed Firm Tofu, 14 oz
See all
3 tbsp nutritional yeast
2 tbsp olive oil
2 tbsp fresh lemon juice
1 tsp lemon zest
1 clove garlic, minced
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
¼ cup fresh basil leaves, packed
¼ tsp red pepper flakes (optional)

Instructions

1
Press the tofu for at least 10 minutes by wrapping it in a clean kitchen towel and setting a heavy pan on top, then discard the expressed liquid.
2
Break the pressed tofu into rough chunks and add it to a food processor along with the nutritional yeast, olive oil, lemon juice, lemon zest, garlic, salt, and black pepper.

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