In our house we eat mostly plant-based, which means when it comes to things like cheese we’ve had to experiment over time, so that we can find the brand we enjoy. When it came to making lasagna I couldn’t figure out what the best replacement was for the ricotta, until I started playing around with tofu. This is my tried and loved tofu ricotta recipe, developed over months of testing. Packed full of protein, it is sure to be a delightful addition to any dish (especially lasagna!).

Tofu Ricotta:

What you’ll need:

12 oz package Tofu
2 Tbsp Dried* Chives
2 Tbsp Dried* Oregano
2 Tbsp Dried* Basil
2 Tbsp Lemon Juice
1 tsp Salt

* you can use fresh herds, use about 3/4 C -1 Cup of each

What you’ll do:

Combine all ingredients in a blender and blend until smooth.
Use as desired, will store in the fridge in an air-tight container for up to 4 days.

Pro-Tips:

⭐You can use any herbs you desire, try using an Italian blend, or thyme in replace of the chives.