Tofu "ricotta"
Prep time
Total time
Tofu "Ricotta" that is perfect for stuffing vegan pasta shells and can be used instead of ricotta in many savoury recipes.
  • 1 yellow onion
  • 3 cloves garlic
  • 4 mushrooms (add more if desired: if using more than 6 sauté beforehand to reduce moisture content .
  • 400g plain tofu, water lightly squeezed out
  • ½ teaspoon freshly grated nutmeg
  • Juice and zest of ½ lemon
  • 1 tablespoon mellow white miso
  • 1 tablespoon olive oil
  • Approx five or six large leaves of greens such as spinach, kale or swiss chard, finely chopped
  1. Chop onion and garlic finely in a food processor.
  2. Add mushrooms and pulse until mushrooms are grated.
  3. Add all other ingredients except olive oil. Blend until almost smooth.
  4. Add olive oil and blend until smooth.
  5. Mix in greens and pulse briefly until incorporated but not puréed.
  6. Bake at 180°C for 25 minutes.
Recipe by Earth Picnic at