top of page

Tofu Ricotta with Crackers and Edible Flowers

Marita Eriksson

Espoo, Finland

Cookbook Author, Ruokaan Rakastunut




300 g firm tofu (drained and pressed)

2 tsp onion powder

½ tsp garlic powder

½ tbsp white Miso paste

1 tbsp freshly squeezed lemon juice

¼ tsp lemon pepper (seasoning)

2 tbsp / to taste nutritional yeast flakes

1 tsp olive oil

Pinch / to taste sea salt flakes

Chili flakes to taste

1-2 tbsp water


Mix all ingredients in a blender or food processor until smooth / you got the texture you like. Serve with crackers or try on top of your pizza. Store the tofu ricotta in fridge in an airtight container with a lid.

bottom of page