Anti Inflammatory Vegan Tofu Ricotta
Total time10 min
Prep time10 min
Cook time0 min
4.6(29)
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Learn more →Ingredients
6 servings
- 1 block (14 oz) firm tofu, drained and pressed
- 3 tbsp nutritional yeast
- 2 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 clove garlic, minced
- ½ tsp salt
- 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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