Tofu Ricotta
You won’t need that dairy version anymore – a block of tofu, a few flavourful additions and you can create your very own creamy dreamy alternative.
Picture supplied by Nadia Fragnito.
Tofu Ricotta
- Time
- Chill 3 hours to overnight (optional)
Ingredients
- 250g firm tofu
- 1/4 cup full-fat soy milk
- 1/2 teaspoon salt
- 2 teaspoons of vinegar or lemon juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Extra generous glug of olive oil
To serve: cracked black pepper and a drizzle of extra virgin olive oil
Method
- Add all ingredients to a food processor. Process until it reaches a ricotta consistency, smooth but with a touch of graininess. While the blender is running, add a dash more soy milk for extra creaminess.
- For an authentic-looking ricotta, press into a ricotta cheese mould, wrap and leave in the fridge for 3 hours to overnight.
- When ready to serve, unmould onto a plate, drizzle with olive oil and sprinkle with black pepper.
Notes
This ricotta is wonderful for a ravioli or cannelloni filling, or to dollop on top of stews and salads.
Nutritional guide
| Calories / kilojoules | 132 / 552 |
|---|---|
| Total fat | 8 g |
| Cholesterol | 0 mg |
| Sodium | 10 mg |
| Total carbohydrate | 3 g |
| Dietary fibre | 1 g |
| Sugars | 1 g |
| Protein | 12 g |
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