Firm tofu makes a good substitute for traditional ricotta cheese in texture, but the addition of artichokes marinated in olive oil brings a cheesy umami that plain tofu lacks, and the oil provides the richness that we love in traditional ricotta. Make sure to look for artichokes that are marinated just with olive oil, not oil and vinegar, and brands made with grilled artichokes are even better, as they add a little hint of smokiness. Use this ricotta on pizzas, in lasagna or as a dip with crackers or crisp vegetables.
Storage Notes: Tofu ricotta can be refrigerated in an airtight container for up to 1 week.
Servings: 12 When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
Tested size: 12 servings; makes about 3 cups
Ingredients
- 1 (14-ounce) package firm or extra-firm tofu, drained
- 1 cup (8 ounces) artichoke hearts (packed in olive oil), roughly chopped (retain the oil, see NOTE)
- 1 teaspoon finely grated lemon zest
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
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Directions
In the bowl of a food processor or blender, combine the tofu, artichokes with their oil, zest, salt and pepper and process until smooth. Taste, and season with more salt, if desired. The tofu is ready to use or refrigerate until needed.
NOTE: The oil from the artichokes is essential to smooth ricotta. If you can’t find artichokes packed in olive oil, substitute 3/4 cup plain cooked artichoke hearts (frozen, fresh or canned) and 1/4 cup of good-quality olive oil.
Recipe Source
From food writer Kristen Hartke.
Tested by Suzy Leonard and Jim Webster.
Email questions to the Food Section at food@washpost.com.
