Name: Zucchini Salad with Tofu Ricotta
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1 16–ounce block super firm tofu, drained; 2 teaspoons lemon zest, divided, from 1 medium lemon; 3 tablespoons lemon juice, from 1-2 medium lemons; ½ teaspoon fine sea salt; 2 teaspoons granulated sugar; 3 tablespoons extra virgin olive oil, plus extra for drizzling; 1 tablespoon nutritional yeast; 2 teaspoons mellow white miso paste; 3 small/medium zucchini; ½ – 1 teaspoon Aleppo pepper; 1 handful fresh mint leaves, left whole if small or torn into bite-sized pieces; Flaky sea salt

Description

This no-cook zucchini salad with tofu ricotta is ready in just 15 minutes and is the perfect seasonal summer side dish. A standard vegetable peeler turns tender zucchini into beautiful ribbons that are paired with dollops of homemade tofu ricotta, lemon zest, aleppo pepper, and fresh mint.

Ingredients

Scale

1 16-ounce block super firm tofu, drained
2 teaspoons lemon zest, divided, from 1 medium lemon
3 tablespoons lemon juice, from 1-2 medium lemons
1/2 teaspoon fine sea salt
2 teaspoons granulated sugar
3 tablespoons extra virgin olive oil, plus extra for drizzling
1 tablespoon nutritional yeast
2 teaspoons mellow white miso paste
3 small/medium zucchini
1/2 - 1 teaspoon Aleppo pepper
1 handful fresh mint leaves, left whole if small or torn into bite-sized pieces
Flaky sea salt

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Instructions

Make tofu ricotta first. Crumble the tofu and add it to a food processor along with 1 teaspoon of lemon zest and the lemon juice, fine sea salt, granulated sugar, olive oil, nutritional yeast, and miso paste. Blend until combined. It will look grainy like regular ricotta rather than completely smooth. Set aside.

Trim both ends off of each zucchini then shave into ribbons with a vegetable peeler.

Arrange the zucchini ribbons on a large platter then add several dollops of the tofu ricotta.

Sprinkle aleppo pepper, lemon zest, and mint leaves over the top then drizzle with olive oil. Season with a couple of pinches of flaky sea salt then serve.

Store leftover salad in a container in the fridge and enjoy within 3 days. Keep leftover ricotta in the fridge and use within a week.

Notes

If you want to cut down on the number of ingredients and shave off prep time, you can use regular ricotta cheese in place of the tofu ricotta.
Depending on the serving size, you’ll get about 4-6 side servings.
Since you’ll have extra tofu ricotta, you don’t need to double that part of the recipe if you’d like to double the salad.
Not all miso paste is gluten free so make sure to check the label!

Prep Time: 15 minutes
Category: Side Dish