Recipes > Tofu Ricotta

Tofu Ricotta


Firm tofu makes a wonderful substitute for ricotta cheese. This staple is extremely versatile and can be used in many recipes in place of cheese.
  • Serves: 2 cups
  • Active Time: 1 hr
  • Total Time: 1 hr
  • Views: 49,229
  • Success Rating: 75% (?)
    0% - I fed it to the dog


Step 1: Preparing the Tofu Ricotta

Preparing the Tofu Ricotta
  • 1 block of firm tofu (350 grs/12 oz), finely crumbled
  • 2 tbsp tahini
  • 2 1/2 tbsp nutritional yeast
  • 2 1/2 tbsp shallot, minced
  • 2 cloves garlic, minced
  • 1/4 tsp freshly grated nutmeg
  • 1/2 tsp lemon zest (optional)
  • 1 tbsp lemon juice
  • 1 tsp sea salt
  • 1/2 tsp freshly ground black pepper
  • 3 cups baby spinach, steamed, chopped and drained well


First, gather and prepare your mise en place. Make sure that the tofu has been drained of any excess liquid.

In a bowl, add the crumbled tofu, the tahini, nutritional yeast and shallots and mix to combine. Then add the garlic, nutmeg, lemon zest and lemon juice. Mix together and add the sea salt and pepper.

Mix again and fold in the chopped spinach, breaking it up a bit as you add it. Mix one last time to thoroughly combine the ingredients.

The mixture should hold together well but should not be too wet. If so, this is indicates that the tofu and spinach were properly drained.

Tofu ricotta can be used as a topping for items like pizza, or it can be used as a filling for dishes like lasagna or manicotti.


  • Evelyn W
    Evelyn W
    How does this tofu ricotta freeze? How long/quality after defrosting?
  • Eric W Rouxbe Staff
    Eric W
    The tofu ricotta freezes well and the quality is fine, especially if used as a pasta filling. Once it is thawed, the shelf life is typically 4-6 days, depending on how it was handled prior to being frozen.
  • Kristen S
    Kristen S
    Is it 3 cups raw spinach then steamed? or 3 cups already steamed?
  • Eric W Rouxbe Staff
    Eric W
    The spinach called for is already steamed.
  • Dawn  L
    Dawn L
    Could I put the spinach in raw?
  • Kirk B
    Kirk B
    Hi Dawn - thanks for your question. You could add the spinach raw but I would suggest a really good rinse and still chopping it up very finely. But I like your instincts - the raw spinach will give this ricotta dish some nice, additional texture and complexity. Enjoy and thanks for cooking with Rouxbe! Chef Kirk
  • Amin I
    Amin I
    My son is allergic to tahini (sesame seeds), is there a substitute for that?
  • Lauren L
    Lauren L
    Hi Amin. Thank you for your question. You could add cashew or macadamia butter in place of the tahini. Another alternative is to add a TB or two of mellow white or chickpea miso. If you add miso instead of nut butter, you'll want to cut back or omit the salt in the filling as miso is quite salty. Let me know how it goes. Lauren
  • Linda S
    Linda S
    Good question. So 3 cups steamed baby spinach then....any idea how many ounces raw?
  • Linda S
    Linda S
    Has anyone tried adding fresh herbs?
  • Joey M
    Joey M
    This recipe calls for 3-cups of spinach, however, when it gets steamed its only 1 cup. Is this correct? I had a similar question in regards to cashews since after they plump up, they turn into more than 2-cups. Thx.
  • Char N Rouxbe Staff
    Char N
    Hi Joey: Great questions. For the spinach, correct amounts, yes, three cups. One trick when you are done steaming if to let the spinach cool, then, remove (squeeze) any excess water. After I finish soaking cashews, I strain them, then, place them in a towel and pat them dry, just to remove any excess moisture. Thanks for writing, Joey.
  • Zahraa G
    Zahraa G
    What can tofu be substituted with?
  • Char N Rouxbe Staff
    Char N
    Hi Zahraa: thanks for writing. I just made this recipe for someone who doesn't like tofu, and I used cannellini beans. You can rough-mash them, and they will take on the same texture as the crumbled tofu. Just make sure that the beans are rinsed and drained well. I think you will like the outcome of the dish. Quantity remains the same. Hope this helps. Happy cooking! -Char
  • Zahraa G
    Zahraa G
    Thank you I will try it
  • Char N Rouxbe Staff
    Char N
    Hi, Zahraa: the white beans are my go-to for those who cannot tolerate soy, and it works well. Let us know how it works for you. Cheers, Char
  • Kelvin C
    Kelvin C
    Can I substitute arugula instead of baby spinach for a more peppery taste.
  • Char N Rouxbe Staff
    Char N
    Hi Kelvin: The arugula sounds perfect. I often use kale, I think the tofu ricotta is very welcoming to any green. Hope this helps. Let us know how your recipe turns out! Cheers-Char
  • Kerstin S
    Kerstin S
    How many days ahead can I make the tofu ricotta?
  • Char N Rouxbe Staff
    Char N
    Hi Kerstin: this is a great recipe. I often make it 3-4 days in advance. Store well in an air-tight container, label and date. Place it in the back of the fridge where you have a constant temperature. It is delicious! Thanks for writing! Cheers, Char
  • Wendy G
    Wendy G
    What is silken tofu and what type of recipes would it be used in? Can it be used in this one?
  • Robert W
    Robert W
    I believe Silken tofu has a different texture and would best be used in sauces (like Bechamel), creamy salad dressings, mousses, pies and soups.
  • Wendy G
    Wendy G
    Thank you!

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