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Vegan Tofu Ricotta

  • Author: Chuck Underwood
  • Prep Time: 25 min
  • Cook Time: 5 min
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Appetizer, Dip
  • Cuisine: Mediterranean
  • Diet: Vegan


Here's a tasty Vegan Tofu Ricotta spread we discovered on the menu of a 100yr old rustic lodge in Washington state! (only my wife said mine is better) 🤣


Units Scale
  • 12 oz block extra-firm tofu
  • 1/4 cup minced onion (or 1/2 shallot)
  • 3-4 cloves minced garlic
  • 2 Tbs freshly minced basil
  • 4 Tbs lemon juice
  • 3 Tbs nutritional yeast
  • 1 Tbs apple cider vinegar
  • 2 tsp white miso
  • 1/2 tsp salt
  • 1/3 cup kalamata olives
  • 1/2 cup cherry tomatoes
  • 1 loaf french bread


  1. Press tofu to remove as much moisture as possible
  2. Meanwhile, finely mince onion & garlic and add to a small mixing bowl
  3. Crumble tofu into the bowl and gently mix
  4. Mince basil and add to mix
  5. Add all the seasonings and flavorings and gently stir to mix thoroughly
  6. Stir in olives
  7. Carefully blister tomatoes by adding them to a hot skillet, continuously move them around for about 3-5 minutes or until they begin to blister and/or crack
  8. Add tomatoes to the bowl and gently mix
  9. Taste and adjust for seasoning
  10. Spead on slices of toasted french bread and enjoy

Keywords: vegan tofu ricotta