This recipe couldn’t be more simple– just put all the ingredients in a food processor, and blend. That’s it. Seriously.
For this recipe, I use sunflower kernels for two purposes: first, to extract more nutty, umami flavor into the ricotta; second, to emulate the texture of cheese curds. I prefer the texture to be this way, since it reminds me of actual ricotta cheese.
When I learned to make tofu ricotta in culinary school, we used white miso for the flavor and thickness. Swapping the sunflower kernels for 1 ½ teaspoons of white miso created a very smooth cheese, which was a little easier to use for fillings– up to you!
This tofu ricotta is perfect for lasagna, baked ziti, ravioli and Grilled Zucchini Rolls.
Tofu, firm – 1 package (14 oz.)
Shallots, minced – 1 indv.
Sunflower kernels – ½ c
Garlic, minced – 1 clove
Lemon Juice – ½ fl. oz.
Tahini – 1 fl. oz.
Nutritional Yeast – 3 tbsp
Salt – to taste
Black Pepper – to taste
- Place all ingredients in a food processor, and blend until smooth.
- Season to taste.
Thanks for reading!
~ Chef G.
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