Raw romaine taco boats with a zippy tofu ricotta that is 1000 times tastier than dairy ricotta! This Mediterranean-inspired warm weather meal features in-season romaine lettuce, tomato, mint, and cucumber, and is packed with protein thanks to the tofu.
In the heat of summer, I’m all about fuss-free, no-cook/low-cook meals. Look around at your local farmer’s market, and you will probably see a bounty of ingredients that beg to be enjoyed raw: tender baby greens and head lettuce, cucumbers, snap peas, radishes, herbs, and cherry tomatoes. Mother Nature provides us with this abundance when the summer heat prevents us from wanting to get anywhere near an oven or a stove!
We are definitely entering the late summer, but the aforementioned vegetables are still abundant at my farmer’s market. I allowed the abundance of the season to guide me in creating this recipe for raw romaine tacos with tofu ricotta.
This recipe is open to your imagination. If you are soy-free, you may use my beet hummus or sweet potato hummus as your filling. My green goddess ranch would also be a nice addition.
To make these raw romaine tacos, you’ll start with a head of glorious local organic romaine lettuce. 🙂 Wash and dry the leaves, then lay them out on a flat surface.
Next, whip up a batch of tofu ricotta in your food processor. It couldn’t be simpler or more delicious. To your food processor, add one block of firm tofu, Dijon mustard, lemon juice, tahini, nutritional yeast, chickpea miso, sea salt, pepper, garlic, basil, parsley, and oregano, and process until smooth.
Then, chop up some cherry tomatoes, cucumber, olives, and fresh mint.
Spread the tofu ricotta onto the lettuce leaves and top with the vegetables and herbs.
The last step is always my favourite: EAT!
Raw Romaine Taco Boats with Tofu Ricotta
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
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Raw romaine taco boats with a zippy tofu ricotta that is 1000 times tastier than dairy ricotta! This Mediterranean-inspired warm weather meal features in-season romaine lettuce, tomato, mint, and cucumber, and is packed with protein thanks to the tofu.
Ingredients
Tofu Ricotta
- 1 block (454 g) organic firm tofu
- 1 tsp Dijon mustard
- 1/2 cup freshly squeezed lemon juice
- 1 tbsp tahini
- 1/4 cup nutritional yeast
- 1 tbsp chickpea miso
- 1 tsp fine sea salt
- Freshly ground black pepper to taste
- 1 clove garlic, minced
- 1 tsp each dried basil, parsley, and oregano
Raw Romaine Tacos
- 1 head romaine lettuce, washed and dried
- 1 cup cherry tomatoes, halved
- 1/2 an English cucumber, finely chopped
- 1/2 cup pitted Kalamata olives, halved
- 1/2 cup fresh mint, chopped
Instructions
- Make the tofu ricotta: Break the tofu up into chunks and place in bowl of a food processor fitted with the ‘S’ blade. Add the Dijon, lemon juice, tahini, nutritional yeast, chickpea miso, sea salt, pepper, garlic, basil, parsley, and oregano. Process until smooth. Transfer to a container until ready to use.
- Lay the romaine lettuce leaves out on a flat surface. Count on two romaine taco boats per person- if you are serving to four people, lay out 8 lettuce leaves.
- Dollop a generous spoonful or two of tofu ricotta onto each lettuce leaf and spread towards the edges with the back of a spoon.
- Top each with tomato, cucumber, olives, and fresh mint.
- Optional: Add a drizzle of green goddess ranch (made with basil) or a sprinkle of sunflower parmesan to really knock these out of the park. 🙂
Notes
MAKE IT SOY-FREE: Substitute my beet hummus or sweet potato hummus for the tofu ricotta.
You will probably have some leftover tofu ricotta. That’s awesome, as it’s great on sandwiches/wraps or bowls/salads for an extra boost of protein and flavour.
- Category: Dinner, Side Dish, Appetizer
- Method: No-Cook
- Cuisine: Vegan
Keywords: Raw Romaine Taco Boats, Tofu Ricotta
Enjoy! Don’t forget to leave a comment below to let us know how you liked this recipe. And as always, take a photo and post it to Instagram with #upbeetkitchen and @upbeet.kitchen!
Kaley
This looks like a very healthy and delicious meal! Thanks for sharing!
Allison
Thank you so much, Kaley! 😊
The Twin Cooking Project (The Twin Cooking Project)
such a wonderful recipe!! Looks so delicious!!
Allison
Thank you so much! 🙂
Sophie
PS: THIS was on Foodgawker! Look at you go!!!
Allison
Amazing! What a small world! 🙂
Heather
I whipped this up for my Ithaca book club yesterday and it was a big hit. So delicious, and healthy too!
Annie
Praise the lord that I found this recipe!
It was perfect because I had lettuce and tofu in the fridge and I didn’t feel like a boring old salad. The ricotta is delicious.
★★★★★
Allison
Glad you enjoyed them, Annie! I love the tofu ricotta… it’s great dolloped on pizza or in lasagna, too!