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January 22, 2015

Rockin' Ricotta

Chloe's Vegan Italian Kitchen by Chloe Coscarelli

  • Tofu makes a great ricotta, and this version boasts extra flavor from the basil. Teri Lyn Fisher

Makes about 3 cups

1 tablespoon olive oil
1 large onion, roughly chopped
3 garlic cloves
1 (14-ounce or 400g) package extra-firm tofu, drained
2 tablespoons lemon juice
2 teaspoons sea salt
1½ teaspoons freshly ground black pepper
3 tablespoons fresh basil

In a large skillet, heat the oil over medium heat and sauté the onion until soft. Remove from heat.

In a food processor, combine the onion, garlic, tofu, lemon juice, salt, pepper and basil. Pulse until the ingredients are just combined, but the mixture still has some texture. Add seasoning to taste.

(Copyright © 2014 by Chloe Coscarelli from Chloe's Vegan Italian Kitchen, published by Atria Books, a division of Simon & Schuster, Inc.)


All figures are per cup (assumes 3 cups total).

Calories: 180
Fat: 11 g 
Carbs: 9 g
Fiber: 13 g
Protein: 2 g
Sodium: 1,565 mg