Tofu Ricotta

This is the simplest tofu ricotta recipe that only requires 3 ingredients, and it tastes so good! Our little one eats it straight from the spoon.

This plant based ricotta goes great on toast with pesto, in pasta, in spinach and ricotta rolls, or however you would use it normally.

Because this is made with tofu, it is high in protein and makes for a great addition to meals for vegan kids.

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Tofu Ricotta

Prep Time 5 minutes minutes

Cook Time 0 minutes minutes

Servings 8

Calories 61

Suitable For 6m+

Ingredients

• 450 g firm tofu (drained)
• 2 tbsp nutritional yeast (add more for a stronger cheesy flavour)
• 1 lemon (juice)
• 1/2 tsp sea salt (optional; omit for under 12 months)
• 2 tbsp water (to help it blend if needed or to make smoother if you prefer)

Metric - US Customary Units

Instructions 

• Add all ingredients to a blender and blend until smooth/your desired texture.

Storage

Store in the fridge for 5 days.

Calories: 61kcal

Course: Sauces and Dips, Staples

Nutrition - Per Serving

Serving: 3tbsp | Calories: 61kcal | Carbohydrates: 4g | Protein: 6g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 150mg | Potassium: 69mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3IU | Vitamin C: 7mg | Calcium: 74mg | Iron: 1mg

Did you make this recipe?

Leave a comment below or tag us on Instagram to let me know what your little one thought!