Besides its supporting role in the making of Vegan Strombolis, this vegan cheese is good dotted on top of a pizza, in baked pastas and simply spread on a piece of toast.
The tofu you use makes a difference — if you can find a locally made one, it will typically be fresher and yield a better-tasting final product.
Make Ahead: The tofu ricotta can be refrigerated for up to one week.
- 14 ounces (1 block) firm or extra-firm tofu, drained
- 1/4 cup extra-virgin olive oil
- 2 tablespoons canola oil
- 2 tablespoons white wine vinegar
- 3/4 teaspoon salt
- 1 teaspoon freshly ground black pepper
Combine the tofu, both oils, the vinegar, salt and pepper in a food processor; puree until smooth.
Use right away, or refrigerate in an airtight container for up to one week.
From food writer and cookbook author Joy Manning.
Tested by Andy Sikkenga; email questions to [email protected]
Scale and get a printer-friendly version of the recipe here.
The nutritional analysis is based on a 1/4-cup serving.
Calories: 130; Total Fat: 13 g; Saturated Fat: 2 g; Cholesterol: 0 mg; Sodium: 230 mg; Carbohydrates: 1 g; Dietary Fiber: 0 g; Sugars: 9 g; Protein: 4 g.