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 Jung
Sarah Jung

Sarah Jung is the associate director of Life and Health Network, but wears a plethora of hats as editor, communications director, and sometimes photographer. Unrelated to Life and Health, Sarah is the country director and founding member of Oon Jai Foundation, a non-profit organization that seeks to empower people living in developing countries through friendship and working, learning, and mentoring side-by-side with the locals. In her spare time, Sarah likes to read, write, and find mountains to climb.

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