This has been my go to vegan ricotta since becoming vegan (yikes, three years ago!). During the winter months when we are not enjoying a hearty soup or chili we are typically noshing on a big pan of lasagna over the weekend. This has proven to be the most reliable "ricotta" recipe for us, never disappointing and pleasing omnivores and vegans alike.
On Halloween, about 10 years ago I started a tradition of making a lasagna while rocking out to Oysterhead. There's something about a lasagna slowly cooking away during the day, filling the house with warm goodness before little witches and super heroes came knocking on the door looking for their treats that makes me all giddy. It brings me back to the Halloween nights growing up. The combination of cold chilly air rushing into the house with comforting smells of dinner cooking away reminds me of my Mom and how our house felt in the fall when I was younger- warm, cozy and comforting.
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I love the fact that you can sneak in a whole can of beans into this recipe without anyone catching on or noticing. The beans add extra fiber and creaminess to the ricotta making it super filling. You can use any firm tofu you like- in the above photos I used an Organic Black Bean Firm Tofu, but also love using wild wood's extra firm sprouted tofu which gives the "ricotta" a thicker consistency.
Use this tofu ricotta in place of any traditional recipe calling for ricotta: stuffed shells, lasagna, ravioli's and such.
Do you have a special Halloween tradition?
What do you pass out to your trick or treaters? We decided on mini bumble bars, vegan lollies & a bunch of little toys ; masks, bracelets, pencils and such!
What do you pass out to your trick or treaters? We decided on mini bumble bars, vegan lollies & a bunch of little toys ; masks, bracelets, pencils and such!
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Vegan Tofu Ricotta
makes about 3 1/2 cups
you will need:
1 -15oz can white beans (1 3/4 cup)
makes about 3 1/2 cups
you will need:
1 -15oz can white beans (1 3/4 cup)
1 block extra firm tofu (12oz)
1 tsp lemon zest
Juice of 1 lemon
1 tbsp nutritional yeast
1 tsp kosher salt or black salt
1 tbsp olive oil
1 tbsp dried herbs
2 garlic cloves
assembly:
Place all ingredients in a food processor fitted with an s blade. Process until well blended, about 1 - 2 minutes. Use immediately or store leftovers in a sealed container in the fridge up to a week.
Enjoy!
assembly:
Place all ingredients in a food processor fitted with an s blade. Process until well blended, about 1 - 2 minutes. Use immediately or store leftovers in a sealed container in the fridge up to a week.
Enjoy!
My ricotta recipe is very similar except for the beans- how smart! And your description of Halloween sounds so cozy and inviting! In fact... I'll be there for dinner :)
ReplyDeleteCostumes are not optional, they are a must if you come over for Halloween Dinner :)
Deletedelicious! i love your little tradition of making lasagna on halloween! congrats on 3 years of being vegan. i just approached my 8th years! time flies!
ReplyDeleteWOW 8 years, congrats to you!
DeleteI use ricotta a lot in different recipes, so I'm totally interested in trying this version out. I agree with Barb about your Halloween night description. I just may have to do the same as it sounds so cozy and pleasant.
ReplyDeleteIt really is pretty cozy, it is one of my favorite times of year!
DeleteI love your Halloween story and this recipe seems spot on. I'll def be giving this one a try. I have several ricotta recipes I use (all with tofu and seasoning) - I love the addition of beans.
ReplyDeleteThanks and Happy Halloween!
Gloria
The beans are pretty sneaky, no one ever realizes they are in there!
Deletethanks for the ricotta choice--like others, I appreciate the addition of beans to this...makes it abit more substantial and cleverly done as well. For years, I've added tofu to my lasagna after running low on Ricotta once; however, having gone dairy free recently, I am in need of a complete replacement and look forward to trying this recipe! Great memories of coziness & home too~
ReplyDeleteIt really is a pretty amazing replacement for ricotta!
DeleteRicotta is one of my favourites, I love your vegan version :D
ReplyDeleteCheers
Choc Chip Uru
Thanks Uru! xo
Delete3 years. awesome! i love that there are beans sneaked into the ricotta! i love the idea o a creamy ricotta filled Lasagna dinner for halloween
ReplyDeleteI can never imagine not being vegan, it has been one of the best decisions I have ever made and I am so happy to have met so many amazing people along the way!
DeleteI've seen other versions of tofu ricotta but I like that you added white beans to make it extra rich and creamy (while still healthy)! Warm and comforting food is a good tradition on Halloween...the past few years I haven't really had a tradition and I don't get to hand out treats now that I live in an apartment, but I still enjoy the spirit of the holiday!
ReplyDeleteI was so excited when we bought our home that i was going to be able to pass out treats to the trick or treaters- I love seeing all the costumes :)
DeleteI am new to using Tofu in different recipes as a substitute. Do you squeeze the water out of the tofu before making this?
ReplyDeleteYou can certainly press the tofu beforehand but in this recipe it is not required- I never do when making this :)
DeleteWhat herbs do you use for 1 T dried herbs?
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