This vegan vegetable tofu ricotta is simple to make and so versatile. Use it in lasagna, pasta, pizza, sandwiches, stuffed mushrooms or as a dip. Made with just a few basic ingredients and combined with sauteed pureed vegetables, it's out of this world.
Start this simple vegetable tofu ricotta by draining and pressing 14 ounces of extra firm tofu. I place a towel on a cutting board and set the tofu on top. Put another towel on top of the tofu and press it down with another cutting board. I place something heavy on the top cutting board. Let it set for 30 minutes.
While the tofu is being pressed, start your vegetables. Roughly chop one small onion, a bell pepper and two large carrots. Pour a couple tablespoons of extra virgin olive oil in a sauté pan. Add the chopped vegetables and cook for a few minutes until slightly softened. Add 10 ounces of frozen corn (canned or fresh is great too). Sauté another couple of minutes then add 5 ounces of spinach. Sauté until the spinach is wilted. Take the pan off the heat and let the vegetables cool. Add them to a high-speed blender or food processor and blend until they're pureed.
Prepare your vegan vegetable tofu ricotta by crumbling your pressed tofu into a mixing bowl. Add two 10-ounce tubs garlic hummus, 1 teaspoon fine sea salt and 1 teaspoon garlic powder and mix to combine. Add in your pureed vegetables and stir well.
Feel free to swap out the vegetables with what you have in your refrigerator. Kale, zucchini, yellow squash or eggplant would also be great here. Use in lasagna, pizzas, calzones, spreads, sandwiches, stuffed mushrooms or dips. This ricotta is versatile and amazing. Once you go vegetable tofu ricotta, it's hard to go back to plain tofu ricotta!
Vegan Vegetable Tofu Ricotta
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 small onion, roughly chopped
- 1 bell pepper, roughly chopped
- 2 large carrots, peeled and roughly chopped
- 10 ounces frozen corn fresh or canned works here too
- 5 ounces spinach
- 14 ounces block extra firm tofu, drained and pressed
- 2 10 ounces tub roasted garlic hummus
- 1 teaspoon fine sea salt
- 1 teaspoon garlic powder
Instructions
- Pour a couple tablespoons of extra virgin olive oil in a sauté pan. Add the onion, pepper and carrots cook for a few minutes until slightly softened. Add the frozen corn. Sauté another couple of minutes then add 5 ounces of spinach. Sauté until the spinach is wilted. Take the pan off the heat and let the vegetables cool.
- Add the vegetables to a high-speed blender or food processor and blend until they're pureed.
- Prepare the tofu ricotta by crumbling your pressed tofu into a mixing bowl. Add the garlic hummus, sea salt and garlic powder. Mix to combine. Add in your pureed vegetables and stir well.
Anonymous says
I made lasagna roll ups with these and it was delicious! I couldn’t stop eating it right out of the food processor!