🥘 Ingredients
- extra-firm tofu 1
- nutritional yeast ¼ cup
- extra virgin olive oil 1 ½ tbsp
- white miso 1 tbsp
- kosher salt 1 tsp
- Freshly
- medium lemon 1 tbsp
- garlic powder ½ tsp
- onion powder ½ tsp
📝
If your block of tofu is larger, you can either (a) measure out 12 oz and save the remaining tofu for another meal, or (b) use all the tofu here, but you’ll want to add more seasonings, lemon juice, and olive oil.
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1Prepare: extra-firm tofu , nutritional yeast , extra virgin olive oil , white miso , kosher salt , Freshly cracked black pepper to taste, medium lemon , garlic powder , onion powder .
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2Drain the tofu and dab away some excess water with a clean dish towel.
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3Crumble the tofu into the food processor. Add the remaining ingredients. Blend until creamy and smooth and the ricotta has a whipped texture, scraping down the sides as you go.
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4Taste for seasonings, adding more lemon juice for brightness, salt for saltiness, or olive oil for richness. If not using miso, you will need to add more salt.
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5Transfer to a sealed, labeled jar or airtight container, and refrigerate for up to 1 week.