Roaring Ricotta
Think vegan cheese is sad? Think again. This creamy, tangy tofu ricotta whips up in mere minutes and will make you forget dairy ever existed. We love serving it with perfectly charred grilled vegetables, but honestly, it is so good you might just eat it straight out of the food processor.
INGREDIENTS
For the ricotta
400 gr of firm tofu — dip dry. We want a creamy ricotta, not a watery mess.
3 cloves of garlic — roughly chopped
Zest of a lemon. Juice of that lemon — pro tip: if you hand squeeze it, hold the lemon with the cut side up to prevent the seeds from falling out and ruining your life.
4 tbsp of nutritional yeast — the ultimate vegan gold dust.
1 tbsp of white miso — for that deep umami hit.
½ tsp of onion powder.
1 tsp of sea salt.
10 turns of the pepper mill — count them. Or don't. We like it peppery.
2 tbsp of olive oil — a generous pour never hurt nobody.
For the grilled vegetables
Your favourite vegetables — cut them up! Some of our absolute favourite combos include sliced zucchini flavoured with cumin, quartered tomatoes flavoured with fresh oregano, carrot strips flavoured with spicy salsa, or just simple peppers (no need for extra flavours on these babies).
Pepper and salt.
Olive oil — preferably in a spray bottle.
PREPARATION
THE RICOTTA
Toss your dried tofu, garlic, lemon zest, lemon juice, nutritional yeast, miso, onion powder, salt, pepper, and olive oil straight into your food processor.
Blend it like you mean it until it becomes really smooth. This should only take a couple of minutes.
Transfer your creamy masterpiece to a container and pop it in the fridge to chill out.
THE GRILLED VEGGIES
Take your cut-up vegetables, season them nicely with pepper and salt, and give them a good spray of olive oil.
Put them in the grill in the middle of the oven on the highest grill stand. Let them roast for about 20 minutes until they are perfectly tender and charred.
THE SERVE
Serve your fresh tofu ricotta generously spooned over the hot grilled vegetables, or slather it onto a crusty sandwich.
If you have leftovers, you can just pop the grilled veggies in the fridge to use later on or the day after.