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Raw Romaine Taco Boats with Tofu Ricotta

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

5 from 1 reviews

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.

Scale

Ingredients

Tofu Ricotta

Raw Romaine Tacos

Instructions

  1. 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.
  2. 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.
  3. Dollop a generous spoonful or two of tofu ricotta onto each lettuce leaf and spread towards the edges with the back of a spoon.
  4. Top each with tomato, cucumber, olives, and fresh mint.
  5. 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. šŸ™‚

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.

Keywords: Raw Romaine Taco Boats, Tofu Ricotta