Tofu Ricotta Pasta



Tofu ricotta pasta

This is a fantastic way to enjoy tofu ricotta cheese. It’s great to add parmesan cheese (preferably a non-dairy one) into this recipe to enjoy a more cheesy flavour.



  • 400g (14oz) penne
  • 1 large broccoli, cut into florets
  • 80ml (2 1/2fl oz) extra virgin olive oil
  • 3 cloves garlic, crushed
  • 1 punnet cherry tomatoes, cut in half
  • 4 tofu ricotta, cut into small pieces (Recipe for Tofu Ricotta: Click Here )
  • 4 tablespoons parsley, chopped
  • 1 tablespoon sea salt
  • Cracked black pepper


  1. Cook pasta in a saucepan of rapidly boiling water until it is al dente. Add the broccoli just before it has finished cooking to blanch.
  2. While pasta is cooking, heat oil and garlic in a large saucepan over a medium low heat until it becomes a light golden colour. Add tomato and sauté for 1 minute.
  3. Drain pasta and broccoli and add them to the garlic mixture with tofu ricotta cheese, parsley and salt.
  4. Toss to combine and serve with a generous sprinkling of black pepper.

Gluten-free option: Use gluten-free penne pasta.

This recipe is from my first cookbook ” Cooking With Soy
Both hardcover and ebook (ibooks, kobo, Barns & Noble, Amazon and more!)  are available.
There are also more exciting recipes in ” Japanese superfoods” and my latest book Top 3 Japanese superfoods for natural weight loss
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