You are here

Member since April 2003

Spinach Ricotta

What you need: 

1 pound extra firm tofu (not silken)
1/2 bag (8 ounces) frozen spinach, defrosted, divided
garlic powder, to taste
white pepper, to taste
dried or fresh basil, to taste
dried oregano, to taste
1 tablespoon olive oil

What you do: 

1. Start by placing tofu in food processor. Dont squeeze excess water out of tofu. Next process tofu until it's in a crumble like consistency.
2. Then place 1/2 of spinach in the food processor. Process this, then add in the spices.
3. Add olive oil. Stir in the last bit of spinach for extra texture.
I usually use this recipe to replace ricotta in lasagna, and stuffed shells.'

Preparation Time: 
Cooking Time: 
Recipe Category: 


This was very, very plain and needs a lot of herbs to give it any flavor. Also, I would recommend putting the spinach in the food processor first.


this was really good...i added some shredded vegan monterey jack cheese from follow your heart (vegan gourmet), as well as some vegan parmesan to the ricotta mixture. this recipe made enough for about 10 large shells.

Log in or register to post comments