This recipe is easy to make and can be used for lasagna layers, pasta bakes, or savory pie fillings. Unlike dairy based ricotta this will hold its shape and not melt or leak out.
- 14 ounces firm tofu (Chinese style in plastic tub)
- 2 tsp nutritional yeast
- 1 Tbl white miso paste
- 1 tsp salt
- 1/2 tsp onion powder
- 1 tsp corn starch
Make the Ricotta
Drain water from the tofu tub and squeeze the tofu using your hands to remove as much water as possible. It's okay if your tofu block cracks or breaks because you will be smashing it for the recipe.
Add drained tofu and the rest of the ingredients to a small bowl. Mash using a potato masher, pastry cutter, or heavy spoon. You want your tofu to be in small pieces and have the same look and texture as ricotta. Using a food processor will puree it too much.
Your ricotta is ready to use!
Freezing your tofu in the plastic tub creates larger "pockets" inside of the already porous tofu. As water freezes it expands and this expansion stays once the tofu thaws. This makes it easier to squeeze liquid out of the tofu and it makes it more crumbly. You could make ricotta using firm tofu that you've drained and compressed; however, your end result will be much better if you use the freezing and thawing method.
There are two main types of tofu: silken and standard. Silken tofu is the Japanese style and it has a much higher water content. You can find silken tofu in shelf stable boxes at most grocery stores. The brand I use is Mori-Nu. The other style of tofu is the Chinese style and it can be found in the refrigerated section at your grocery store. It's sold in a plastic tub that's filled with water.