Tofu Ricotta | Rouxbe Online Culinary School

Ingredients

• 1 block of firm tofu (350 grs/12 oz), finely crumbled
• 2 tbsp tahini
• 2 1/2 tbsp nutritional yeast
• 2 1/2 tbsp shallot, minced
• 2 cloves garlic, minced
• 1/4 tsp freshly grated nutmeg
• 1/2 tsp lemon zest (optional)
• 1 tbsp lemon juice
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 3 cups baby spinach, steamed, chopped and drained well