Firm tofu makes a wonderful substitute for ricotta cheese. This staple is extremely versatile and can be used in many recipes in place of cheese.
Steps
1
Preparing the Tofu Ricotta
Ingredients
1 block of firm tofu (350 grs/12 oz), finely crumbled
2 tbsp tahini
2 1/2 tbsp nutritional yeast
2 1/2 tbsp shallot, minced
2 cloves garlic, minced
1/4 tsp freshly grated nutmeg
1/2 tsp lemon zest (optional)
1 tbsp lemon juice
1 tsp sea salt
1/2 tsp freshly ground black pepper
3 cups baby spinach, steamed, chopped and drained well
First, gather and prepare your mise en place. Make sure that the tofu has been drained of any excess liquid.
In a bowl, add the crumbled tofu, the tahini, nutritional yeast and shallots and mix to combine. Then add the garlic, nutmeg, lemon zest and lemon juice. Mix together and add the sea salt and pepper.
Mix again and fold in the chopped spinach, breaking it up a bit as you add it. Mix one last time to thoroughly combine the ingredients.
The mixture should hold together well but should not be too wet. If so, this is indicates that the tofu and spinach were properly drained.
Tofu ricotta can be used as a topping for items like pizza, or it can be used as a filling for dishes like lasagna or manicotti.
23 Comments
Evelyn W•
How does this tofu ricotta freeze? How long/quality after defrosting?
The tofu ricotta freezes well and the quality is fine, especially if used as a pasta filling. Once it is thawed, the shelf life is typically 4-6 days, depending on how it was handled prior to being frozen.
Hi Dawn - thanks for your question. You could add the spinach raw but I would suggest a really good rinse and still chopping it up very finely. But I like your instincts - the raw spinach will give this ricotta dish some nice, additional texture and complexity. Enjoy and thanks for cooking with Rouxbe! Chef Kirk
Hi Amin. Thank you for your question. You could add cashew or macadamia butter in place of the tahini. Another alternative is to add a TB or two of mellow white or chickpea miso. If you add miso instead of nut butter, you'll want to cut back or omit the salt in the filling as miso is quite salty. Let me know how it goes. Lauren
This recipe calls for 3-cups of spinach, however, when it gets steamed its only 1 cup. Is this correct? I had a similar question in regards to cashews since after they plump up, they turn into more than 2-cups. Thx.
Hi Joey: Great questions. For the spinach, correct amounts, yes, three cups. One trick when you are done steaming if to let the spinach cool, then, remove (squeeze) any excess water. After I finish soaking cashews, I strain them, then, place them in a towel and pat them dry, just to remove any excess moisture. Thanks for writing, Joey.
Hi Zahraa: thanks for writing. I just made this recipe for someone who doesn't like tofu, and I used cannellini beans. You can rough-mash them, and they will take on the same texture as the crumbled tofu. Just make sure that the beans are rinsed and drained well. I think you will like the outcome of the dish. Quantity remains the same. Hope this helps. Happy cooking! -Char
Hi Kelvin: The arugula sounds perfect. I often use kale, I think the tofu ricotta is very welcoming to any green. Hope this helps. Let us know how your recipe turns out! Cheers-Char
Hi Kerstin: this is a great recipe. I often make it 3-4 days in advance. Store well in an air-tight container, label and date. Place it in the back of the fridge where you have a constant temperature. It is delicious! Thanks for writing! Cheers, Char
Eric W • Rouxbe Staff •The tofu ricotta freezes well and the quality is fine, especially if used as a pasta filling. Once it is thawed, the shelf life is typically 4-6 days, depending on how it was handled prior to being frozen.
Kirk B •Hi Dawn - thanks for your question. You could add the spinach raw but I would suggest a really good rinse and still chopping it up very finely. But I like your instincts - the raw spinach will give this ricotta dish some nice, additional texture and complexity. Enjoy and thanks for cooking with Rouxbe! Chef Kirk
Lauren L •Hi Amin. Thank you for your question. You could add cashew or macadamia butter in place of the tahini. Another alternative is to add a TB or two of mellow white or chickpea miso. If you add miso instead of nut butter, you'll want to cut back or omit the salt in the filling as miso is quite salty. Let me know how it goes. Lauren
Joey M •This recipe calls for 3-cups of spinach, however, when it gets steamed its only 1 cup. Is this correct? I had a similar question in regards to cashews since after they plump up, they turn into more than 2-cups. Thx.
Char N • Rouxbe Staff •Hi Joey: Great questions. For the spinach, correct amounts, yes, three cups. One trick when you are done steaming if to let the spinach cool, then, remove (squeeze) any excess water. After I finish soaking cashews, I strain them, then, place them in a towel and pat them dry, just to remove any excess moisture. Thanks for writing, Joey.
Wendy G •What is silken tofu and what type of recipes would it be used in? Can it be used in this one?
Robert W •I believe Silken tofu has a different texture and would best be used in sauces (like Bechamel), creamy salad dressings, mousses, pies and soups.