Tofu Ricotta with Onion Jam

Tofu RicottaWhen my besties and I were in the Philippines, we made several visits to The Wholesome Table, a restaurant dedicated to building a healthy food culture by using organic produce, locally sourced ingredients and preservative-free everything. I can’t even begin to explain how delicious everything tasted – from the red curry Buddha Bowl to the cold-pressed almond milk latte, we were in taste bud heaven.

No meal was complete without the Vegan Cheese, a tofu “ricotta” topped with sweet onion jam and served with sourdough toasts. There were a few occasions in which we ordered this as our meal because we didn’t want to share – it really is that good!

When I came back to LA, I had a serious craving for this dish and found the best recipes to recreate it. Enjoy!

Tofu Ricotta with Onion Jam

Adapted from That Was Vegan?

  • 1 lb firm tofu, drained and pressed
  • 2 tbsp olive oil
  • Heaping 1/2 tbsp garlic powder
  • 1/2 tbsp onion powder
  • 1/3 c nutritional yeast
  • 1/2 tbsp oregano
  • 1 tsp dried basil
  • A few pinches of sea salt and pepper, to taste
  • 1 loaf sourdough baguette, sliced and grilled
  • Onion jam (recipe below)
  • Roasted garlic clove (recipe below)
In a food processor, combine all the ingredients, pulsing until well mixed. Be sure not to overblend as the mixture should have a ricotta texture.  Add salt and pepper, as needed. Pour into a ramekin and top with chili flakes and onion jam. Serve with a roasted garlic clove and grilled sourdough baguettes.
Onion Jam
  • 1/4 cup extra-virgin olive oil
  • 3 large sweet onions, cut into 1/4-inch dice
  • 2 parsley sprigs
  • 2 bay leaves
  • 1 rosemary sprig
  • 1 cup sugar
  • 3/4 cup white balsamic vinegar
  • Salt
In a large pot, heat the olive oil until shimmering. Add the onions and cook over moderately high heat, stirring occasionally, until golden brown, about 15 minutes.
Tie the parsley, bay leaves and rosemary together with kitchen twine. Add the herb bundle to the diced onions and cook over low heat, stirring a few times, until fragrant, about 3 minutes. Sprinkle the sugar over the onions and cook, without stirring, until the sugar melts, about 5 minutes. Increase the heat to high and cook, without stirring, until an amber-brown caramel forms, about 6 minutes.
Stir in the white balsamic vinegar and simmer over low heat, stirring a few times, until the jam is thick, about 5 minutes. Discard the herb bundle. Season the jam with salt and let cool.
Roasted Garlic
  • 1 whole garlic bulb
  • Olive oil


Preheat oven to 400°F. Peel and discard the outer layers of the whole garlic bulb, leaving intact the skins of the individual cloves of garlic. Using a sharp knife, cut off the tops of the bulb, about 1/4″, to espose the individual cloves of garlic.

Place the garlic heads in a baking pan or muffin pan, cut side up. Drizzle olive oil over each exposed head, using your fingers to rub the olive oil over all the cut, exposed garlic cloves. Cover the bulb with aluminum foil. Bake for 30-35 minutes, or until the cloves feel soft.

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