Add all of the tofu ricotta ingredients except the spinach to a food processor and processing until homogeneous. The mixture should become somewhat like a pâté with a creamy but not overly pasty texture. Remove from the food processor, fold in the spinach, and the tofu ricotta mixture is ready.

Spread the tofu ricotta mixture onto one side of each tortilla, making about an ⅛” or thicker layer. Fold the tortilla so the other side sticks to the ricotta mixture. Your folded tacos are ready. You can freeze these or store them in the refrigerator for up to 4 days, then pan fry or bake as needed.

To pan fry, heat a skillet over medium-high heat and add a little oil or vegan butter. Place the tacos in the pan and cook for 2 to 3 minutes until golden on one side, then flip and crisp the other side. Sprinkle a little black pepper or pepper flakes on the tacos while they crisp for extra flavor. Remove from the skillet and serve hot and crispy with marinara sauce or another dipping sauce of choice.

To bake, preheat the oven to 400° F (205° C). Place the folded tacos on a parchment-lined baking sheet and brush with a little oil. Sprinkle black pepper or pepper flakes on top, then cover with another baking sheet so the tortillas don’t puff up too much. Bake for about 15 minutes, or until golden. Remove from the oven, and serve hot and crispy with marinara sauce or another dip of choice, like pico de Gallo or your favorite hot sauce.