Tofu Ricotta



  • 1 package extra firm tofu

  • 2 tablespoons nutritional yeast

  • 1/2 lemon

  • 2 teaspoons miso paste

  • 1 teaspoon minced garlic

  • 1/2 onion

  • 1/2 teaspoon of salt


  1. Wrap tofu in a clean kitchen towel or some paper towels and place a few books on top for 15 minutes to help remove excess liquid.

  2. Add onion to a food processor or high speed blender and blend until the onion is minced.

  3. Add the remaining ingredients to the onion and blend on high, scraping down the sides as needed, until the mixture is smooth.

  4. Store in the refrigerator in an air tight container for up to 5 days.