Photo: Alexander Maasch
Tofu Ricotta Cheese
11 ingredients
10 min
8 servings
openrecipes
"A great, vegan, protein-filled substitute for ricotta cheese."
Estimated Nutrition (whole recipe, rough)
684
Calories
22g
Protein
20g
Fat
105g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Tofu | 100g firm | 76 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 (16 ounce) package firm tofu, drained
- 1 tablespoon fresh lemon juice
- 1 teaspoon extra-virgin olive oil
- 1 teaspoon nutritional yeast flakes
- 1/2 teaspoon balsamic vinegar
- 1/2 teaspoon minced garlic
- 1/2 teaspoon minced shallot
- 1/2 teaspoon chopped fresh basil
- 1/2 teaspoon chopped fresh parsley
- kosher salt to taste
- freshly cracked black pepper to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes