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Tofu Ricotta

What you need: 

14 to 16 ounces extra-firm tofu, crumbled and pressed if you like your "cheese" dry
4 garlic cloves, minced
1 tablespoon chopped oregano or 1 teaspoon dried
1 tablespoon chopped basil or 1 teaspoon dried
2 tablespoon olive oil
salt, to taste

What you do: 

1. Place all the ingredients in a food processor. Pulse it into fine chunks that resemble ricotta.
Use immediately or stores up to a week in your refrigerator
Source of recipe: This is modified from a couple other recipes to make one. I use this for stuffed shells, lasagna, and so much more! So good.

Preparation Time: 
10 minutes
Cooking Time: 
Servings: 
Recipe Category: 

SO HOW'D IT GO?

This worked WONDERFULLY with a vegan lasagna. I was soooo VERY happy with the results.

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