In episode 408 of The Vegetarian Zen podcast, we welcomed back our friend and inspiration, Laura Theodore (aka The Jazzy Vegetarian).
This recipe for Vegan Tofu Ricotta Cheese can be used in her Spicy Vegan Eggplant Rollatini recipe, which is included in her book Easy Vegan Home Cooking. Enjoy!
Recipe from EASY VEGAN HOME COOKING by Laura Theodore © 2021. Published by Hatherleigh Press, February 15th, 2022. Reprinted by permission. Love this recipe? Check out our full collection of vegetarian and vegan recipes for more delicious ideas!
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Easy Vegan Tofu Ricotta Cheese
Ingredients
- 1 block extra-firm regular tofu (refrigerated tub) well drained and broken into chunks
- 1/3 cup fresh chives chopped and firmly packed
- 1 tbsp extra-virgin olive oil
- 2 tsp gluten-free tamari or coconut aminos
- 1/2 tsp garlic powder
- black pepper several grinds
Instructions
- Put the tofu, chives, olive oil, tamari, garlic powder, salt, and a few grinds of freshly ground pepper into a medium-sized bowl.
- Mash to the consistency of chunky ricotta cheese using a potato masher or large fork. Covered and refrigerated, Vegan Chive Ricotta will keep for 1 day.
Notes
If you love this recipe and want to explore more from Laura Theodore, check out her other books below:
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