Raw Romaine Taco Boats with Tofu Ricotta, Tomato, Cucumber, Olives | UpBeet Kitchen

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.

Lemons used in the tofu ricotta for raw romaine taco boats

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.

Tofu Ricotta that is the central ingredient in my raw romaine tacos.

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Then, chop up some cherry tomatoes, cucumber, olives, and fresh mint.

A platter filled with ingredients for raw romaine tacos with tofu ricotta

Spread the tofu ricotta onto the lettuce leaves and top with the vegetables and herbs.

Raw Romaine Taco Boats with Tofu Ricotta laid out on a serving platter.

Close-up shot of raw romaine taco boats with tofu ricotta topped with summer vegetables and olives.

The last step is always my favourite: EAT!

Raw Romaine Taco Boats with Tofu Ricotta

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5 from 1 review

Author: Allison
Total Time: 10 minutes
Yield: 4 servings 1x

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Description

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.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Dinner, Side Dish, Appetizer
Method: No-Cook
Cuisine: Vegan

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!