High-Protein Vegan Tofu Ricotta 🌱

High-Protein Vegan Tofu Ricotta 🌱 Creamy, savory, high-protein vegan ricotta made with extra-firm tofu, fresh lemon, nutritional yeast, and olive brine. This recipe comes together in just a few minutes in a food processor and gives you that creamy, slightly crumbly ricotta-style texture without any dairy. I added spinach to mine, but you can leave it out if you want a more traditional vegan ricotta. Perfect for lasagna, stuffed shells, pasta, ravioli, crostini, toast, or anywhere you would normally use ricotta. Creamy, tangy, savory and packed with plant-based protein — an easy dairy-free ricotta alternative that you can use in so many different meals. Follow for more **high-protein vegan recipes, meal prep, and comfort food made for fat loss.**

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Drain your extra-firm tofu well and break it into smaller pieces.

Step 2

2. Add the tofu directly into a food processor.

Step 3

3. Add **1 tbsp of olive brine per block of tofu**, along with fresh lemon juice, lemon zest, nutritional yeast, garlic, salt, and black pepper.

Step 4

4. Pulse everything together until you get a creamy but still slightly crumbly texture. You don't want to completely puree it — leaving some texture helps give it that ricotta-like consistency.

Step 5

5. If you're adding spinach like I did, add it to the food processor once the tofu mixture has reached the consistency you want.

Step 6

6. Pulse a few more times until the spinach is evenly incorporated throughout the ricotta.

Step 7

7. Taste and adjust the lemon juice, olive brine, salt, or pepper if needed.

Step 8

8. That's it! Use it immediately or refrigerate it until you're ready to add it to your favorite recipe.