Tofu Ricotta
A high protein, plant based version of ricotta cheese that I have been loving recently!
It takes less than 2 minutes to make, and is packed full of calcium, iron, B vitamins, plant protein…but most importantly, flavour!
It’s creamy, cheesy and really versatile both as a spread, filling and dip (anywhere you’d use regular ricotta!).
Ingredients:
100g firm tofu
2 tbsp nutritional yeast
Good pinch of salt
1/4 tsp garlic powder
1 tsp Dijon mustard
Optional, add some dried or fresh herbs such as dill or basil!
Method:
Blend all ingredients until super smooth.
Season to taste, then use as you like!
