Tofu Spinach Ricotta By: Erik Hoffman Serving size: double for a lasagna tray
- 1 block firm tofu
- 8 ounces baby spinach
- 1 clove garlic minced
- veggie broth for sautéing
- 3 T nutritional yeast
- ½ a lemon zested (microplane preferred)
- 1 lemon juiced
- Salt and pepper to taste
Step 1: Remove the excess liquid from tofu. To do so, place tofu in a colander with a paper towl on top. Add a heavy object like bowl on top of paper towl and let strain for at least 10 minutes.
Step 2: Add garlic and a thin layer of veg stock to a pan and sauté for about 2 minutes. Next, add spinach until wilted. Remove from heat, then place in a colander to drain excess liquid.
Step 3: Once pressed, crumble tofu by breaking it apart with your hands and place in a food processor. Add the drained spinach, nutritional yeast, lemon zest, lemon juice, salt and pepper. Blend until smooth and creamy.
If it’s too thick, add a few tablespoons of veggie broth to thin out. Then taste. Add more salt and or pepper to your liking. You may also add more nutritional yeast for a cheesier flavor.
How to use:
- In veggie lasagna: we served it to our ideal customers for feedback (who aren’t plant-based eaters) and they loved it. Layer the ricotta over 100% whole-grain lasagna noodles and sautéed veggies (zucchini, eggplant, mushrooms, peppers, onions and broccoli), tomato sauce then bake
- Use for stuffed shells
- Manicotti filling
- In baked stuffed cherry tomatoes (hollow out cherry tomatoes and fill with tofu ricotta. Bake at 400 degrees until heated through)
- Cheese on a pizza
- Spread for toast
Take Control Now
Erik and I are challenging you to make Spinach Tofu Ricotta this week. Answer in the comments section and share how you'll use it, when you'll shop for ingredients and when you'll make it. The more specific and detailed you are, the more likely you are to follow through on this goal. Take the first step toward making a healthy, tasty, cheesy dinner by answering below.