Tofu-Basil Ricotta

This is an amazing, completely plant-based filling for stuffed shells, manicotti, lasagna, and even pizza!


Quantity Unit Name Link Alternatives
14-ounces firm tofu, well-drained
2 tablespoons fresh lemon juice
½ cup Vegenaise
1 teaspoon garlic, minced
2 tablespoons onion powder
1 teaspoon sea salt
¼ cup nutritional yeast flakes
½ cup fresh basil, finely chopped


  1. In a large bowl, mash the tofu until it reaches creamy, ricotta-like consistency.
  2. Combine the rest of the ingredients and mix well.

Prep Time: 5
Serving Size:
Sarah Yoo

Sarah Yoo is the associate director of Life & Health but wears a few dozen hats as other this-and-thats, as is the norm in non-profit work. Her favorite part about working at Life & Health is meeting the people that Life & Health content has helped. Ultimately, Sarah dreams of doing humanitarian work in a developing country with her family.

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