Tofu “Ricotta”

Tofu Ricotta

Here is a plant-based ricotta recipe that you can use in any recipe that calls for ricotta. I like to use this one in this veggie lasagna recipe – even though this tofu is not listed as one of the ingredients. (I’ll update it soon.)

I use a food processor for this recipe, but you can easily place all the ingredients into a bowl and mix with a fork.



  • 1 package of very firm tofu, drained (No need to press out the water)
  • 1 TBS lemon juice
  • 2 TBS nutritional yeast
  • 1 tsp salt
  • 1/2 tsp granulated garlic
  • 1/2 tsp onion powder
  • 1 TBS chopped fresh parsley


  1. Break up the tofu and place it into the food processor.
  2. Add the remaining ingredients.
  3. Pulse

“Cheezey ” Tortilla Tex-Mex Casserole


The first night I ever made this “cheeze” sauce, I immediately knew I had to try using it in a Tex-Mex Casserole.


  • Tortilla chips (or you can use flour or corn tortillas to replace the layers of chips)
  • “Cheeze” sauce (See the recipe.)
  • Cooked onions and bell peppers (about 1/2 each item), or any other vegetable you would like – remember to season your vegetables
  • Your favorite bottled salsa (or home-made)
  • Cooked brown rice


Layer the casserole as follows:

  1. Tortilla Chips, crushed
  2. “Cheeze”
  3. Onions and Bell Peppers
  4. A few dollops of salsa
  5. A mixture of black beans and pinto beans
  6. Brown rice
  7. (Repeat 1 – 6 again)
  8. Top with a layer of “cheeze” that has been thinned using a bit of salsa and water/broth
  9. Cover and bake in the oven at 350 degrees F until warmed through.

Serve with a side of veggies and don’t forget the guacamole and/or pico de gallo. Enjoy!