Tofu 'Ricotta'

Tofu 'Ricotta'

Natasha_L. 0

"A vegan alternative to ricotta for lasagna."
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5 m servings 111 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 111 kcal
  • 6%
  • Fat:
  • 9.7 g
  • 15%
  • Carbs:
  • 2.1g
  • < 1%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 4 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  1. Blend tofu, garlic powder, oregano, basil, and lemon juice in a blender until combined. Stream olive oil into the tofu mixture while blending until your obtain the desired consistency.


  1. 12 Ratings

Most helpful positive review

Used this in my veggie lasagna recipe and it turned out great! Thanks so much for the recipe.

Most helpful critical review

unfortunately this didn't hit the spot for me :( it made my lasagna pretty plain.. idk what nutritional yeast tastes like or if it would have saved this.. but it just didn't work for us

Used this in my veggie lasagna recipe and it turned out great! Thanks so much for the recipe.

This was absolutely wonderful! I've tried it both ways - with a bit of nutritional yeast and without - and it was great both times. Perfect in a vegan lasagna!

This is fantastic! My husband and dairy-aficionado brother loved it. Both agreed that they wouldn't have noticed it wasn't real ricotta if I hadn't told them.

I made it and loved it! My husband didn't even know the difference. I used the Ricotta inside a vegan lasagna and was perfect. Thanks for the recipe.

This worked beautifully in a homemade lasagna. Works well with substitutions too! I also added about a tablespoon of whey powder for a more full/convincing dairy taste. My boyfriend thought it w...

This was my first time making a vegan lasagna and I used this recipe for the 'ricotta' portion. The only change I did was add 1/2 cup of nutritional yeast into the mixture to punch up the 'chee...

I added extra garlic, lemon juice, and sea salt to taste. I needed some creaminess so I added earth balance butter. It turned out great!

Tricked my Wisconsin hubby into thinking there was cheese in his meal!

A wonderful option for vegan/dairy free Italian lovers! I used the tofu ricotta to stuff eggplant rollatini and it was perfect! My husband had no idea it wasn't cheese and ended up cleaning the ...