Vegan Tofu Ricotta Recipe

Use this tofu ricotta as a filler for lovely lasagnas (such as our own Vegetarian Lasagna with Vegan Options), tempting tortellini, and ridiculously-tasty ravioli.  The flavors blend together wonderfully in order to ensure that your vegan dishes are just as delicious (if not more so!) than their non-vegan counterparts.

Makes approximately 1 1/2 cups.

Tofu Ricotta

Prep Time15 minutes
Total Time15 minutes
Course: Side Dishes
Cuisine: Italian, Vegan, Vegetarian


  • 8 ounces firm tofu
  • 3/4 teaspoon minced garlic
  • 1/2 teaspoon balsamic vinegar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon extra-virgin olive oil
  • 1 teaspoon nutritional yeast flakes
  • 1/2 teaspoon chopped fresh basil
  • 1/2 teaspoon chopped fresh parsley
  • Sea salt and freshly cracked black pepper


  • Drain the tofu and crumble it with your hands into a medium bowl.
  • Add the remaining ingredients and mix well. The consistency should approximate dairy ricotta cheese (although it will be tan instead of white).

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