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Tofu "Ricotta" Caprese
This recipe was adapted for fresh from Trevor Sullivan, owner of Pingala Cafe in Burlington, Vermont. It will make more tofu "ricotta" than needed; store in an airtight container for up to three days. Use as a spread for sandwiches, a topping for crostini, or a dip for crudite.
14 oz. firm tofu
2 garlic cloves
1/4 cup olive oil, plus more for drizzling
1 Tbsp. nutritional yeast
1 tsp. lemon juice
Salt and pepper
3 heirloom tomatoes, sliced
1/2 cup torn basil
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Tofu "Ricotta" Caprese

Tofu "Ricotta" Caprese

Tofu "Ricotta" Caprese
  • Servings:Serves 4
  • Prep Time:10 minutes
  • Cook Time:0 minutes
1. Add tofu, garlic, oil, nutritional yeast, lemon juice, and 1/2 teaspoon salt to a food processor and puree until smooth.
2. Dollop about 1/2 cup tofu mixture evenly over tomato slices. Drizzle with oil, sprinkle with basil, and season with salt and pepper to taste.
Source: Hannaford fresh Magazine, July - August 2018