Easy Tofu Ricotta
This easy tofu ricotta recipe is the perfect plant-based alternative to use in vegan lasagna, vegan ravioli and vegan manicotti!
Servings 8 servings
Place the tofu on a paper towel-lined plate. With another paper towel or clean dish towel, press the tofu to remove some of the water.
Crumble the tofu into a food processor and pulse together until crumbly. Add the remaining ricotta ingredients and pulse until mostly smooth.
Use immediately or transfer to sealed container to use for future recipes!
Serving: 0.25cup | Calories: 53kcal | Carbohydrates: 2g | Protein: 4g | Fat: 2g | Sodium: 325mg | Potassium: 118mg | Vitamin A: 30IU | Vitamin C: 2mg | Calcium: 26mg | Iron: 0.7mg