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5-minute Tofu Ricotta

Updated: Sep 3, 2019

5-minute Tofu Ricotta Recipe by the Healthy Row

Tofu ricotta is one that's so versatile, that I find myself making it almost every time I have tofu. I usually keep it stocked in my fridge to use as a topping to my meals or as a stand-alone snack with some bread. I also enjoy making pasta-inspired dishes, and that's when knowing how to make this simple vegan "ricotta" comes handy.

About a month ago, my friend Gill was coming over, and so I decided to bake a vegan and gluten-free "lasagne" made mostly with chickpeas and this recipe for tofu ricotta. My family got to try it as well, and they loved it, particularly my mom who had me make make another for our family dinner the next day.

Writing about now is actually making me what to make it again! it just might be one of the next recipes I pull next, if I can find myself an oven!

5-minute Tofu Ricotta Recipe by the Healthy Row

5-minute Tofu Ricotta Recipe by the Healthy Row




Prep time: 5 mins | Cook time: it's raw! | Total time: 5 mins


A simpe dairy-free replacement for ricotta cheese. Delicious, versatile and ready in just 5 minutes!

Author: The Healthy Row

Allergen information: gluten-free, dairy-free, sugar-free, vegan

Recipe type: raw, dairy substitute

Serving: About 1.5 to 2 cups


  • 1 block firm or extra-firm tofu*, pressed and drained

  • 1 tsp chopped onions

  • 1/2 tsp garlic

  • 1/2 tsp sea salt

  • 2 tsps extra-virgin olive oil

  • 2 tsps feshly squeezed citrus juice (lemon, lime or calamansi)

  • 1/4 cup chopped cilantro leaves (or parsley)

  • (optional) nutritional yeast**


  1. In a mixing bowl, crumble the tofu using the back of a spoon or fork (it's a raw dish, so avoid using your bare hands)

  2. Mix in all other ingredients, and adjust the seasonings to taste.


  • Eat as you would real ricotta cheese - in sandwiches, on salads, or as a "dip" for your vegetables or plain bread.

  • Best eaten immediately.

  • Store leftovers in a sealed container in the fridge up to 4 days.


*The firmer the tofu, the higher its protein content, and the less water you'll need to drain out. You'll also have a better chance of avoiding a soggy ricotta.

**To add a cheesy flavor, add nutritional yeast little by little up to 2 Tbsps or to your liking. It's not a staple in most kitchens, so I didn't include it in this version (i'm also traveling and only have my basic ingredients). But! If you intend on taking dairy out of your diet but love cheese, you'll definitely want to keep this around.


Did you try this recipe? Share your experience by commenting below!


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