Equipment
* optional
Ingredients
Base
- 400 g extra-firm tofu, drained
Flavor Profile
- 15 g nutritional yeast
- 30 ml extra virgin olive oil
- 18 g white miso paste
- 15 ml lemon juice, freshly squeezed
- 1 lemon zest, finely grated
- 1 garlic, peeled
- 3 g salt
- black pepper, freshly cracked
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 74 kcal
- Protein
- 5 g
- Carbohydrates
- 2 g
- Fat
- 6 g
- Fiber
- 1 g
- Sugar
- 1 g
- Sodium
- 211 mg
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 3 g
- Polyunsaturated Fat
- 2 g
- Potassium
- 101 mg
- Calcium
- 161 mg
- Iron
- 2.9 mg
- Magnesium
- 37 mg
- Phosphorus
- 67 mg
- Zinc
- 3.8 mg
- Vitamin A
- 0 mcg
- Vitamin C
- 1 mg
- Vitamin E
- 0.5 mg
- Vitamin K
- 4 mcg
- Vitamin B6
- 0.0 mg
- Thiamin
- 0.04 mg
- Riboflavin
- 0.03 mg
- Niacin
- 0.1 mg
- Folate
- 7 mcg
- Water
- 41 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Press the tofu to remove excess moisture. Wrap the block in a clean kitchen towel and place a heavy object (like a cast-iron skillet) on top for 15 minutes. This is crucial for preventing a watery final product.
While tofu presses, zest the lemon and squeeze the juice. Peel the garlic clove.
Break the pressed tofu into rough chunks and place into the food processor bowl. Add the nutritional yeast, olive oil, white miso, lemon juice, lemon zest, garlic, and salt.
Pulse the mixture 10-15 times. Stop to scrape down the sides with a spatula. Continue pulsing until the mixture resembles the crumbly yet spreadable texture of dairy ricotta. Do not over-process into a smooth paste unless a cream cheese texture is desired.
Taste and adjust seasoning. Add more lemon juice for brightness or a pinch more salt if the flavor feels flat. Transfer to a container and refrigerate for at least 30 minutes to let flavors meld before serving.
Chef's Notes
- White Miso (Shiro Miso) is preferred here for its delicate, sweet flavor. Red miso will be too overpowering and will darken the color of the 'cheese'.
- For a variation used in lasagna, pulse in a handful of fresh basil leaves or spinach during the final blending step.
- If you need a strictly Gluten-Free recipe, double-check your miso paste and nutritional yeast labels, as some brands are processed with barley or wheat.
- This base accepts herbs beautifully. Fold in chopped chives, parsley, or dill after processing for a herbed spread.
Storage
Refrigerator: 5 days — Store in an airtight container. Flavor improves after resting for 2-4 hours.
Freezer: 1 month — Texture may become slightly spongier upon thawing; best used in cooked applications like lasagna after freezing.
Troubleshooting
Texture is too watery or runny
Cause: Tofu was not pressed sufficiently
Fix: Spread mixture on a clean towel or several layers of paper towel for 10 minutes to wick away moisture, then stir again
Prevention: Press tofu for at least 15 minutes under heavy weight
Flavor tastes strongly of raw soy
Cause: Insufficient acid or salt to mask the tofu base
Fix: Add another teaspoon of lemon juice or a pinch of onion powder; letting it rest in the fridge for 2 hours also significantly reduces the bean flavor
Prevention: Ensure measurements for lemon and miso are accurate
Cultural Context
While Ricotta is a staple of Italian cheesemaking traditionally made from whey leftover from other cheeses, this plant-based adaptation utilizes the coagulation of soy proteins. It embraces the concept of 'kaiseki' precision by using miso (fermented soybeans) to replicate the depth of aged fermentation found in dairy, effectively creating a fusion ingredient that honors Italian application with Japanese ingredients.
