Tofu Spinach Ricotta Tacos
Ricotta tacos are a fusion dinner that’s perfect for meal prep, and they're ready in under 30 minutes! Crispy tortillas stuffed with creamy tofu ricotta are so delicious dipped in marinara sauce or your dipping sauce of choice! They’re a great snack, appetizer, dinner party food, picnic food, or even a great lunch that you can pack with a side of sauce for dipping the nice, crispy tacos. (gluten-free and nut-free with soy-free option. 14 grams protein, 5 grams fiber per serving)
Servings: 6
Ingredients
For the Tofu Spinach Ricotta Mixture
- 14 ounces firm or extra-firm tofu drained
- 3 tablespoons nutritional yeast
- 2 teaspoons white miso
- 2 teaspoons Italian seasoning or 1 teaspoon Italian seasoning plus 1 teaspoon oregano
- 1 to 2 teaspoons dried basil
- 2 tablespoons lemon juice
- 2 tablespoons fresh basil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon pepper flakes or black pepper
- ½ teaspoon salt
- 1 tablespoon extra virgin olive oil
- ½ cup vegan mozzarella shreds
- 5 ounces frozen spinach thawed and lightly drained
For the Ricotta Tacos
- 12 to 14 small tortillas gluten-free is fine to use
- marinara sauce or sauce of choice, as needed for dipping
- fresh black pepper pepper flakes, and fresh basil, for garnish
Instructions
Make the tofu ricotta mixture.
- Add all of the tofu ricotta ingredients except the spinach to a food processor and processing until homogeneous. The mixture should become somewhat like a pâté with a creamy but not overly pasty texture. Remove from the food processor, fold in the spinach, and the tofu ricotta mixture is ready.
Make the tacos.
- Spread the tofu ricotta mixture onto one side of each tortilla, making about an ⅛” or thicker layer. Fold the tortilla so the other side sticks to the ricotta mixture. Your folded tacos are ready. You can freeze these or store them in the refrigerator for up to 4 days, then pan fry or bake as needed.
- To pan fry, heat a skillet over medium-high heat and add a little oil or vegan butter. Place the tacos in the pan and cook for 2 to 3 minutes until golden on one side, then flip and crisp the other side. Sprinkle a little black pepper or pepper flakes on the tacos while they crisp for extra flavor. Remove from the skillet and serve hot and crispy with marinara sauce or another dipping sauce of choice.
- To bake, preheat the oven to 400° F (205° C). Place the folded tacos on a parchment-lined baking sheet and brush with a little oil. Sprinkle black pepper or pepper flakes on top, then cover with another baking sheet so the tortillas don’t puff up too much. Bake for about 15 minutes, or until golden. Remove from the oven, and serve hot and crispy with marinara sauce or another dip of choice, like pico de Gallo or your favorite hot sauce.
Video
Notes
This recipe is naturally nut-free, and it’s gluten-free if you use gluten-free tortillas.
To make it soy-free, use 1 1/4 cup soaked cashews instead of tofu and chickpea miso instead of white miso to make the ricotta mixture. Add water, as needed, to reach a ricotta-like texture.
To add more protein, add 3 tablespoons or more hemp seeds while making the tofu ricotta mixture in the food processor, and use whole-grain or high protein tortillas.
For variations, you can also add sautéed veggies into the tofu ricotta mixture. Add some heat with pepper flakes, or make a spicy marinara sauce, or use a different dipping sauce of choice with the ricotta tacos. You can add other flavors into the creamy ricotta mixture, as well, like a Cajun spice blend, berbere, or garam masala. It’s a really delicious, herby, creamy, tofu ricotta mixture that pairs with many different flavors, so play around and make these tacos your own!
Nutrition
Calories: 321kcal | Carbohydrates: 38g | Protein: 14g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Sodium: 627mg | Potassium: 268mg | Fiber: 5g | Sugar: 3g | Vitamin A: 2869IU | Vitamin C: 3mg | Calcium: 227mg | Iron: 4mg