I wish I could describe to you my elation when I first came across Robin Asbell's cookbook Big Vegan. It is a HUGE book filled with gourmet inspirations each recipe more delicious than that next. I had the pleasure of meeting Robin at this year's Veg Fest in Minneapolis!
It was her Spinach Artichoke Lasagna recipe which inspired this slightly quicker version of tofu ricotta. Tofu ricotta is not just for vegans! It's a great option to "beef up" traditional veggie lasagnas to pack a significant protein punch without losing any fabulous creamy flavor.
I have yet to take a decent picture of the tofu ricotta, so until then, enjoy this nice stock image ;)
1 package of extra firm sprouted tofu, drained and pressed
Spinach, 8 oz fresh or 2 cups frozen
1 14 oz jar of artichoke hearts, drained and rinsed
2 Tbsp nutritional yeast
2 Tbsp white or yellow miso
1 Tbsp Olive Oil
1 Tsp salt
Combine all ingredients into a large food processor. If you are like me, and don't own a big processor quite yet, you can do this in batches, or purchase an immersion blender for like $30 and have your life be changed. I go at this recipe with my immersion blender with no issues.