For many vegans, cheese is something that’s missed greatly. There are lots of great options out there these days for vegan cheeses. However, it’s super easy to make a version of ricotta using tofu. It’s healthy, delicious, and high in protein. This recipe pairs it with pasta and veggies, but it could be used in many other ways.
Ingredients:
(Serves 2)
- 1 bell pepper
- 1 zucchini
- 1 cup fresh spinach
- 1 red onion
- 1 teaspoon dried basil
- 1 teaspoon dried smoked paprika
- Salt and pepper, to taste
- Pasta
For the ricotta:
- 10 ounces firm tofu
- ½ cup nutritional yeast
- Salt and pepper, to taste
- 2 cloves garlic
- Juice of half a lemon
- 1 tablespoon extra virgin olive oil
Instructions:
- Finely slice the garlic.
- Tear the tofu up and add it to a food processor.
- Add the garlic, nutritional yeast, salt, pepper, lemon juice, and olive oil.
- Blitz for 5-10 minutes, until completely smooth.
- Place to one side.
- Cook the pasta according to the package instructions.
- Meanwhile chop the pepper, zucchini, and onion.
- Heat some oil in a pot and add the veg, basil, paprika, salt, and pepper.
- Fry for 15-20 minutes, until the veg is all soft and cooked.
- Add the spinach and stir through until wilted.
- Add the pasta and stir through.
- Divide into bowls and then dollop the ricotta on top.
