Whipped Tofu Ricotta
Ingredients: extra-firm tofu, garlic, lemon zest, lemon juice, nutritional yeast · 10 min cook time · 250kcal · ₩28,150
Ingredients
340g extra-firm tofu, 2cloves garlic, 1medium lemon lemon zest, 2tbsp lemon juice, 4tbsp nutritional yeast, 1tbsp white miso, 0.5tsp onion powder, 0.5tsp black pepper, 1tsp Diamond Crystal kosher salt, 2tbsp extra virgin olive oil, 2slices toasted bread of choice, 0.5cup dressed salad greens, 0.25cup pickled onions, 0.5tsp agave nectar, 0.25tsp flaky sea salt, 2medium heirloom tomatoes, 1medium shallot, 1tbsp Aleppo pepper, 1tbsp aged balsamic vinegar, 0.25cup fresh basil, 2medium zucchini, 0.25cup roasted, salted pistachios, 0.25cup fresh mint, 0.25cup sun-dried tomatoes, 1bag baby spinach, 0.5tsp dried oregano, 0.5tsp red pepper flakes, 0.25cup vegan parmesan, 1jar marinara sauce, 12shells cooked jumbo pasta shells, 0.25cup fresh parsley, 1piece flatbread, 1can cannellini beans, 2tsp Za'atar, 1tbsp Champagne vinegar, 1tsp sumac
Instructions
1. Drain the extra-firm tofu and gently pat it dry. No need to press it.
2. Crumble the tofu roughly into a food processor.
3. Roughly chop a couple of garlic cloves and add them to the food processor.
4. Zest one medium lemon directly into the bowl. Juice about 2 tablespoons of lemon juice directly into the bowl.
5. Add 4 tablespoons of nutritional yeast to the food processor.
6. Add 1 tablespoon of white miso paste to the food processor. White miso is preferred for its mildness, which works well with delicate plant-based ingredients.
7. Add 1/2 teaspoon of onion powder, 1/2 teaspoon of freshly cracked black pepper, and 1 teaspoon of Diamond Crystal kosher salt. If using table salt, use about half the amount. If using sea salt, use a little more than half the amount.
8. Add 2 tablespoons of extra virgin olive oil to the food processor. This adds richness and luxuriousness.
9. Blend the ingredients in the food processor. Once it starts to come together, scrape down the sides. Continue blending for 1-2 minutes until it reaches a creamy, whipped consistency.
10. Taste and season to your preference. Add more nutritional yeast for cheesiness, salt for flavor, or lemon juice for acidity, then blend again.
11. Transfer the whipped tofu ricotta to an airtight container. It will stay good in the fridge for 5 to 7 days.
12. For Ricotta Toast with Greens: Toast your bread of choice. Spread the whipped tofu ricotta on top. Add dressed salad greens, pickled onions, a tiny drizzle of agave nectar, and flaky sea salt. Slice and serve.
13. For Heirloom Tomato Salad with Ricotta: Make a simple chili oil by heating extra virgin olive oil with Aleppo pepper for 5 minutes. Grab heirloom tomatoes, cut them into chunks, and toss with sliced shallots and minced garlic. Dollop out the whipped tofu ricotta using an ice cream scoop onto a plate. Nestlé the seasoned tomatoes around the ricotta. Drizzle with chili oil and aged balsamic vinegar. Garnish with fresh basil.
14. For Jammy Zucchini over Ricotta Dip: Dice zucchini and mince garlic. Heat olive oil in a cast iron skillet. Add zucchini and garlic, season with kosher salt, and cook until the zucchini breaks down, gets nicely browned, almost caramelized, and jammy in texture. While zucchini cooks, make pistachio dust by pulverizing roasted, salted pistachios in a spice grinder or food processor. To serve, make a comfortable bed of whipped tofu ricotta, top with jammy zucchini, fresh mint, and pistachio dust. Garnish with Aleppo pepper.
15. For Ricotta Stuffed Shells with Marinara: To spice up the ricotta filling, add chopped sun-dried tomatoes, lightly sautéed baby spinach, dried oregano, red pepper flakes, and vegan parmesan to the whipped tofu ricotta. Grab a baking dish and layer on good quality marinara sauce. Stuff cooked jumbo pasta shells with the ricotta filling and tuck them into the marinara. Blanket them with another layer of marinara. Bake in the oven at 350°F for about 25 minutes. Finish with chopped fresh parsley or fresh basil.
16. For Herby Ricotta Flatbreads: Make sumac pickled shallots by combining thinly sliced shallots with Champagne vinegar, sumac, and sea salt. Let them marinate. Dress canned cannellini beans with extra virgin olive oil and Za'atar. Tear up a mix of fresh soft herbs (basil, parsley, mint) and combine them with the marinated shallots for a bright and fresh herby salad. Toast your favorite flatbread in the oven to crisp it up. Slather on the whipped tofu ricotta and briefly warm it in the oven. Add the dressed beans and herby salad. Drizzle with extra virgin olive oil and flaky sea salt. Slice and serve.
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