Running on Real Food · by Deryn Macey★ 4.8 (5)
Herb Vegan Tofu Ricotta
NUTRITION · PER SERVING5M COOK
CAL 3%·PRO 15%
CARBS 3G18% OF CAL
1G FIBER1G OTHER1G TOTAL SUGAR
FAT 3G41% OF CAL
1G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick vegan spread made from blended tofu, nutritional yeast, and lemon with basil. Tangy and herb-forward, use it as a dip, on pasta, or in lasagna.
condimentamericantofudairy freegluten freeveganvegetarian
View the full recipe on Running on Real Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 350 g package extra-firm tofu
- 1/4 cup nutritional yeast
- 1/4 cup fresh lemon juice
- 1 tsp salt
- 1 tbsp apple cider vinegar
- 4 cloves garlic
- 1 cup lightly packed fresh basil (optional (30 g, sub dill, chives or other fresh herb of choice))
At a glance
PER SERVING · TIME 5M
CAL 3%·PRO 15%
CARBS 3G18% OF CAL
1G FIBER1G OTHER1G TOTAL SUGAR
FAT 3G41% OF CAL
1G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Sodium
- 397mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 168mg
- Calcium
- 169mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 397MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.