I put this high protein dip on everything.

Ingredients

• 12 ounces Extra Firm Tofu (drained and gently patted dry; no pressing needed)
• 2 cloves Garlic (roughly chopped)
• 1 medium Lemon (zested; juice yields about 2 tbsp)
• 2 tablespoons Lemon Juice (freshly squeezed)
• 4 tablespoons Nutritional Yeast (adds cheesy umami flavor)
• 1 tablespoon White Miso Paste (mild, adds depth)
• 0.5 teaspoons Onion Powder (optional, for subtle sweetness)
• 0.25 teaspoons Black Pepper (freshly cracked)
• 1 teaspoon Diamond Crystal Kosher Salt (half as salty as table salt; adjust if using other salts)
• 1 tablespoon Extra Virgin Olive Oil (adds richness and silky mouthfeel)

Instructions

1. Drain and Pat Dry Tofu

   Remove the block of extra‑firm tofu from its packaging, drain the water, and gently pat the tofu dry with paper towels. No pressing is required.

   Time: PT2M

2. Crumble Tofu

   Break the tofu into rough chunks and place them into the food processor bowl.

   Time: PT1M

3. Add Aromatics and Acid

   Add the roughly chopped garlic, zest of one medium lemon, and 2 Tbsp fresh lemon juice to the processor.

   Time: PT2M

4. Season the Blend

   Add 4 Tbsp nutritional yeast, 1 Tbsp white miso paste, ½ tsp onion powder, ¼ tsp freshly cracked black pepper, 1 tsp Diamond Crystal kosher salt, and 1 Tbsp extra‑virgin olive oil.

   Time: PT2M

5. Blend to Creamy Consistency

   Pulse the processor, then run it continuously for 1–2 minutes, stopping to scrape down the sides, until the mixture is smooth, light, and whipped.

   Time: PT2M

6. Taste and Adjust

   Taste the ricotta and adjust seasoning: add more nutritional yeast for cheesiness, more lemon juice for brightness, or a pinch more salt if needed. Blend briefly after each adjustment.

   Time: PT1M

Nutrition Facts

Calories

120

Protein

10 g

Carbohydrates

6 g

Fat

8 g

Fiber

2 g