Sophie's Foodie Files

Mostly healthy tasty colorful cooking & gardening with Sophie's twist!

Vegan basil herbed tofu ricotta, served on GF vegan brown rice pasta!

on 05/09/2012

A delightful & easy peasy vegan pasta dish to make in 15 minutes!

A few weeks ago, I bought this stunning vegan book called Vegan with a Vengeance from Isa Chandra Moskowitz from the PostPunk Kitchen. She inspires me all the time. I know she has written several cookery books now & I have 3 of them! Ooh yeah, baby. I can buy them or order them in Belgium in the English book store Waterstone’s in Brussels. I am one lucky girl! 🙂 Go check out Isa’s website for some vegan recipes, tips & super appetizing vegan inspiration! 😉

This basil herbed tofu ricotta is an adapted recipe of her tasty recipe in her 1st book ever: Vegan with a Vengeance!  She rocks my taste buds! Ooh yeah! This pasta recipe is a very tasty one, easy  & quickly to make. It took me 15 minutes from beginning to finish! 🙂

Yummy! Vegan basil & herbed tofu ricotta! 🙂

This is so good & tasty!

Recipe: For about 3 persons or for 2 persons with a lot of hunger!


1 pack of 250 gr firm herbed tofu, drained, pad dry on kitchen paper, pressed for about 30 minutes, pad dry again on kitchen paper

1 tablespoon of nutritional yeast

2 teaspoons of a fruity EVOO

2 teaspoons of lemon juice

10 grins of finely milled black pepper

1/4 teaspoon of sea salt flakes + a bit more

15 large green basil leaves, cleaned & more finely cut up

300 gr of cooked & drained GF & vegan brown rice spiral pasta


1. After draining the herbed tofu well, pad the tofu dry on kitchen paper & mush the tofu with your hands, until it’s crumbly.

2. Add lemon juice, sea salt, black pepper & cut up basil leaves. Mix with a spoon. With your hands, mush the mix again until you reach a ricotta-style texture. This can take 2 to 5 minutes.

3. Add the fruity EVOO & mix with a fork. Add the nutritional yeast & mix again all together. Taste! It has to taste fab! Add some seasoning if you need to.

Use instantly on your cooked brown rice pasta & mix it into your hot pasta & enjoy instantly with a loved one! 😉 Enjoy, my lovely ones!

Note: This herbed tofu ricotta mix keeps well in the fridge for about 3 days. This basil tofu ricotta is also tasty heated up in the microwave with some leftover pasta. Yummy Yum!

This would also be quite tasty with some dry roasted pine nuts on top of the tofu mix pasta. MMM …


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Sophies Foodie Files

You might like other tofu recipes:

1. Vegan macaroni with mixed veggies & smoked tofu!

2. Vegan courgettes ( zucchini ) & spinach soup topped with smoked tofu croutons!

3. Vegan & Gluten-Free sweet potato, new peas & smoked tofu burgers!

4. Vegan marinated tofu & veggies stir-fry!


56 responses to “Vegan basil herbed tofu ricotta, served on GF vegan brown rice pasta!

  1. Louise says:

    Oh Sophie you’ve out done yourself here! Your pasta looks scrumptious and the fact that it’s quick to “throw” together makes it all the better!

    Thank you so much for sharing…

    • Sophie33 says:

      Thanks but the basil tofu ricotta was invented by Isa , I just used herbed tofu instead of normal tofu & used less nutritional yeast, etc!

  2. lou meynen says:

    Hello Sophie,
    Your recipe looks very tasty. I’ll do my utmost best to make this once.
    You inspire me.
    Thank you .

  3. Koko says:

    Isa is so amazing and inspiring when it comes to vegan food! This looks filling and tasty. Who wouldn’t like this!

  4. Ina Gawne says:

    Sophie – this truly looks delicious – and I am not even a tofu fan! I bet it was hearty and filling too! 🙂

  5. I love VwaV, it and Isa’s Veganomicon are my two go-to cookbooks (and yup, I’ve made the tofu ricotta from VwaV, and I LOVE it!).

    • Sophie33 says:

      I have got vegan cookies invade your cookie jar, vegan pie in the sky & Vegan with a vengeance! I just used herbed tofu instead of normal tofu & used less nutritional yeast, etc!

  6. You have outdone yourself my friend this is a stunning dish 😀

    Choc Chip Uru

  7. Jef says:

    I cannot comprehend the speed at which you publish such excellent recipes!


  8. Sophie, that looks delicious, and so healthy too! 🙂

  9. Blond Duck says:

    I got some quinoa pasta the other day and loved it!

  10. Norma Chang says:

    The addition of lemon juice gave the dish a bright flavor.

  11. hotlyspiced says:

    That cookbook sounds really interesting Sophie. I love how quickly and easily this pasta can be made. It looks like a terrific mid-week meal xx

  12. Kiran says:

    Isa Chandra is a wonderful vegan recipe developer. So glad you tried her recipe. Looks so delish!

  13. Brandi says:

    That looks so heavenly! I definitely need to check out her website! I just love your blog Sophie and look forward to it all the time! 🙂

  14. Saskia says:

    Yum yum Sophie! It’s Spring here and my basil is about to sprout any day now… This looks like a good recipe to start with! I’m thinking it would be pretty good as leftovers to take to work for lunch the next day too, maybe as a salad…

  15. Amber says:

    Great pasta Sophie! It’s so healthy! I’m not a huge fan of tofu, but your pictures do make it look tasty!

  16. Tandy says:

    this looks like a really great bowl of food! YUM 🙂

  17. OOoo Sophie! This looks delicious. I love making herbed tofu ricotta. 🙂

  18. I might have to buy this book for my brother in law who is vegan! 😀 It looks really good!

  19. Lisa says:

    This book would make a great gift to several egan friends! A ricotta made from tofu certainly looks like real ricotta..I’m dying to taste! Over pasta..I must taste! Beautifully done, Sophie!

  20. This looks so good! Yum. Can’t wait to try this. 🙂 Thanks for sharing!!

  21. MaryMoh says:

    My goodness….your tofu does look like ricotta cheese! That’s such a healthy dish! Thanks very much for sharing. Hope you have great weekend.

  22. Yum, yum and yum!

  23. Juliana says:

    So simple and yet so tasty, I totally like the idea of using tofu as ricotta…yum!
    Thanks for the recipe and hope you are enjoying your week Sophie 🙂

  24. Claudia says:

    I love that I could eat this all – and still feel virtuous! Enchanting ingredients.

  25. Barb says:

    Looks delicious, and gorgeous pictures BTW!

  26. Wow that’s fantastic! Vegan Ricotta!! That’s awesome!

  27. Ang says:

    looks sooo delicious! just one Q, what exactly is fruity EVOO? can I use regular EVOO?

  28. laurasmess says:

    I didn’t realise how many of your posts I’d missed Soph. Stupid wordpress reader isn’t very useful at times! Love the look of this tofu ‘ricotta’ scramble. Fresh herbs make such a difference in dishes like this. Beautiful. Definitely want to try it for a yummy but healthy dinner xx

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