Vegan recipes from Scotland
Japanese Vegan in Scotland

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Vegan Tofu Ricotta Cheese


  • 2012/04/27

'Vegan Tofu Ricotta Cheese'

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INGREDIENTS

200g firm tofu (Momen)
1 clove garlic
1 Tsp fresh basil, minced (or dried basil)
1 Tsp lemon juice
1 Tsp miso paste
1/2 tsp Japanese plum vinegar
1/2 Tsp onion powder
1/2 Tsp fresh parsley, minced (or dried parsley)
Salt to taste
(1 Tbls nutritional yeast, if you have or can get)


Directions:
1. Microwave the tofu for 2 min. Press the water out of the tofu (as much as you can).
2. Put the tofu and all other ingredients in a blender or food processor.
3. Blend until the tofu mixture becomes smooth, like the top picture. Add salt and pepper to taste. EAT with whatever you like!



This tofu vegan ricotta cheese is so easy and tasty! It's made with tofu but you can't taste the tofu at all. The blended tofu is as smooth as real cheese. You can use this vegan cheese for so many kinds of recipes: pizza, lasagna and so on. I'm going to post other recipe to use this ricotta cheese later too!

Vegan Memo:
- If you don't have a blender, mince the basil and parsley, grate the garlic and press the tofu through a sieve (or mix well with your hand). Mix everything well!



Nutrition FactsTotal recipe
Calories - 179.4
Total Fat - 17.8 g
  Saturated Fat - 2.5 g
  Polyunsaturated Fat - 9.9 g
  Monounsaturated Fat - 3.8 g
Cholesterol - 0.0 mg
Sodium - 887.9 mg
  Potassium - 508.6 mg
Total Carbohydrate - 12.3 g
  Dietary Fiber - 4.8 g
  Sugars - 1.9 g
Protein - 32.5 g
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Comments

Vegan Miam

Delish! I love how you also make your own as well. Looks like you are enjoying vegan options in Scotland!

  • Name: Rika
  • 2012/05/05
  • [Edit]

Shelf Life?

Hi there! I'd love to try your recipe. How long does this tofu ricotta last without spoiling?

  • Name: Catherine
  • 2012/07/17
  • [Edit]

Re: Shelf Life?

I think 2-3days in the fridge. Tofu is not good to keep for a long time after it's opened. Enjoy!

  • Name: Japanese Vegan
  • 2012/07/17
  • [Edit]

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