Whipped Tofu Ricotta with Pickled Onions

Tofu Riccotta

1 16 oz block extra-firm tofu

6 Tbsp nutritional yeast

2 Tbsp white miso paste

¼ tsp garlic powder

¾ tsp onion powder

1 tsp kosher salt

Fresh gr black pepper

1 med lemon, zested

2-3 tbsp fresh lemon juice

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Pickled Red Onions

1 med red onion, thinly sliced into half moons

¾ c white wine vinegar

½ c water

1 tsp sea salt

1 tsp white sugar

5 peppercorns

2 whole cloves garlic

Tofu Ricotta

1. Drain and press tofu to eliminate excess water. Crumble tofu into food processor. Add remaining ingredients. Blend until creamy and smooth.

2. Ricotta will stay good in fridge for up to one week. Can also be frozen, defrost in the fridge before using

Pickled Red Onions

1. Pack onion slices into a sterilized 1-pint jar. Combine vinegar, salt, sugar, and peppercorns in a saucepan; bring to a boil.

2. Carefully pour brine solution over onions to fill jar. Let stand, uncovered, for 30 minutes. Seal jar with tight-fitting lid and shake well. 

3. Refrigerate until flavor develops, at least 1 hour or up to 2 weeks, before serving. Keep refrigerated.

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