Tofu Spinach Ricotta

Yield: 1 pound

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These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Use this tofu ricotta in our Tofu Ricotta and Spinach Lasagna; stuff into ravioli, mushrooms or tomatoes; dollop on pizza; or eat as-is with crackers.

Ingredients

Preparation

Place olive oil, nutritional yeast, lemon juice, lemon zest, miso and garlic in the bowl of a food processor. Pulse until garlic is minced. Add tofu and pulse until it is crumbled.

Add spinach and basil leaves, in small amounts that fit into the food processor, and pulse until the mixture has a ricotta-like consistency. Season with salt and pepper.

Recipe by PCC Natural Markets

Source: 2013 PCC annual meeting dinner

Learn more about our recipes. View guidelines »

More about: spinach, tofu

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