Tofu Ricotta ✅
Going "all tofu" is a classic move for the lactose-intolerant or the dairy-free, and honestly? In a flavor-heavy dish like eggplant lasagna, most people won't even notice if you season it correctly.<br />Tofu is a blank canvas. If you just crumble it and throw it in, it’ll be bland and a bit "rubbery." But if you treat it right, it becomes a high-protein, zero-lactose powerhouse.
Ingredients
- 1 block Extra-Firm Tofu: Drained and pressed well.
- 2 T Olive Oil: This is crucial. It replaces the milk fat from the "whole milk" ricotta for that rich mouthfeel.
- 1 T Lemon Juice (or Apple Cider Vinegar): This provides the "zing" of fresh cheese.
- ½ tsp Salt
- ½ tsp Garlic Powder
- Handful of chopped fresh basil OR ½ T dried oregano
- 1 egg
Steps
Putting the tofu, oil, lemon, and spices into a food processor and whipping it until it’s mostly smooth but still has tiny grains creates a texture that is nearly identical to whipped ricotta.
Notes
Layer it thick. Because tofu doesn't melt down or shrink like cheese, what you see is what you get. If you put a 1/2 inch layer of tofu "ricotta" in, you’ll have a beautiful, sturdy 1/2 inch layer when you pull it out of the oven.