Tofu Ricotta is a much healthier alternative to traditional dairy-based ricotta. When enjoyed fresh, it has a delicate mozzarella-like flavor; once cooked, its texture and taste closely resemble classic ricotta. This versatile, dairy-free option works beautifully in a wide range of ricotta- and mozzarella-style recipes.
By adding kuzu—the ancient Japanese medicinal starch prized for its alkalising and restorative properties—you not only enhance the texture, but also introduce a gentle, grounding element traditionally used to support digestion and balance the body. The result is a nourishing, plant-based ricotta that’s as wholesome as it is satisfying.
Recipe
Ingredients
300g (10½oz) firm tofu
200ml (7fl oz) soymilk
40g (1½oz) kuzu
¼ teaspoon sea salt
2 teaspoons extra virgin olive oil
Method
1. Place all ingredients except oil in a blender and blend well.
2. Place the mixture in a medium-sized pot and cook over a low heat. Stir constantly.
3. When the mixture gets thick, add the olive oil and turn off the heat.
4. Line ramekins with plastic wrap and then pour the mixture inside.
5. Gather the plastic wrap and twist the top, then place the sealed tofu, still in the ramekin, in the fridge.
To serve as Insalata Caprese
1. Slice some tomatoes.
2. Slice the tofu mozzarella.
3. Sprinkle sea salt on both mozzarella and tomato.
4. Drizzle on some extra virgin olive oil and crack some black pepper.
5. Garnish with basil leaves.
Tip: This cheese is also great to put on crackers and works well in a variety of other exciting recipes, such as the Tofu Ricotta, Mushroom and Spinach Pie and the Tofu Ricotta Pasta.
Simple, nourishing, and endlessly versatile, this tofu ricotta invites you to rethink dairy-free cooking. Enjoy it fresh or cooked, and let it bring balance, flavour, and creativity to your kitchen!
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