Inspired  Eats

Mostly healthy recipes from an inspired guy


Tofu Ricotta (+ Bonus Recipe)

Posted on October 1, 2011 | 8 Comments

It’s Vegan MoFo 2011!

This rich blend of tofu, olive oil, garlic and seasonings is perfect for Italian dishes such as stuffed shells, lasagna or calzones. In fact, this tofu ricotta mixed with some fresh chopped spinach makes the best stuffed shells!

Tofu Ricotta

Tofu Ricotta

Use your favorite extra-firm tofu in this dish. If you’re on the west coast, Surata makes some amazing tofu. On the east coast, I’ve heard great things about Bridge tofu. If you have a favorite brand of tofu, I’d love for you to share it in the comments!

Tofu Ricotta Ingredients
1 package (14 oz.) extra-firm tofu, pressed
1 1/2 tablespoons extra virgin olive oil
3 cloves garlic, pressed or minced
1 tablespoon nutritional yeast
1/2 to 3/4 teaspoon sea salt
1 teaspoon oregano

Tofu Ricotta Method
Crumble tofu into a food processor or blender. Add the rest of the ingredients and pulse/blend until the mixture just starts to become smooth and stick together. Taste for salt and add more if necessary.

Use immediately or seal tightly in the refrigerator for up to a week.

Bonus Recipe: Stuffed Shells (the short version)

Tofu Ricotta and Fresh Spinach Stuffed Shells

Tofu Ricotta and Fresh Spinach Stuffed Shells

Tofu Ricotta and Fresh Spinach Stuffed Shells Method
Stir 1-2 cups chopped fresh spinach into tofu ricotta, and stuff al dente prepared pasta shells with tofu ricotta mixture. In a large rectangular glass baking dish, add a small layer of marinara sauce, then the stuffed shells, and then top the shells with a layer of marinara sauce and optionally vegan Italian sausage crumbles (or crumbled Italian Field Roast or crumbled Tofurkey Italian sausage). Bake covered with foil @ 350F for 25 to 35 minutes, uncovering for the last 10 minutes.


8 Responses to “Tofu Ricotta (+ Bonus Recipe)”

  1. justine
    October 1st, 2011 @ 9:14 pm

    i use a similar recipe, but i add a little lemon juice and/or ume plum vinegar as well.

    as for tofu: i love the wildwood brand for just about anything!

  2. inspiredeats
    October 1st, 2011 @ 9:54 pm

    Oh, nice – lemon juice is a great addition, and I haven’t tried ume plum vinegar in this recipe, but it sounds like it would be great.

    Wildwood brand tofu completely slipped my mind when posting this, and you’re right, Wildwood tofu is delicious!

  3. Heather @ Better With Veggies
    October 2nd, 2011 @ 7:01 am

    Oooh – I’ve been looking for a good ricotta recipe. I’d love to make vegan canolis, I miss those yummy treats. 🙂

  4. Alex
    October 2nd, 2011 @ 11:47 am

    I am so jealous of you guys, the only tofu available here is Mori-Nu! The only way to get any other near our small vegan/vegetarian-deficient town would be to go to the nearest big town which just happens to be 40.1 miles away(by highway).

  5. inspiredeats
    October 2nd, 2011 @ 11:57 am

    @Heather – this recipe is very adaptable and if you’re going to use it to make vegan cannolis, you’ll probably want to exclude the garlic and oregano and include a small amount of lemon juice.

    @Alex – it sounds like tofu is more of a treat for you than a staple food. Mori-Nu definitely has it’s uses, but I’ve never really enjoyed it in savory dishes.

  6. Jo @ Jo In the Kitchen
    October 3rd, 2011 @ 9:58 am

    Definitely going to give this a try. That looks so delicious!

  7. inspiredeats
    October 3rd, 2011 @ 10:00 pm

    Glad to hear it, Jo! Pasta shells stuffed with tofu ricotta and spinach is one of my absolute favorite pasta dishes.

  8. Andy Dufresne
    October 27th, 2011 @ 12:02 pm

    Those shells look amazing!

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