So, which tofu ricotta recipe do you like? (need responses ASAP)
Posted by hanashi on Oct 24, 2009 · Member since Nov 2007 · 2533 posts
Here's the deal,
I was reminded earlier today (friday) that there's a potluck tomorrow (saturday) at a friend's 'new' house (moved in with some mutual acquaintances)....her new roommies are gluten/dairy sensitive SO!! They REALLY want me to come!! 8-) I already have two blocks of tofu in the fridge, I'm thinking about modifying a recipe I made over the summer for a sort of hand held version of eggplant parm that is to be eaten at room temp.
My only feat now, is to figure out which recipe to use for the ricotta....okay everyone, you have 8 hours!!!
I don't use a recipe, but the first time I made it I followed the VWAV recipe pretty closely. Now I just mush up some tofu with some garlic, herbs, and salt. I don't use nutritional yeast because I don't like the taste (shocker, a vegan who doesn't love nooch!).
Use the Veganomicon recipe...I think she has two, a regular recipe and a richer one. Go for the richer one with guests....the best recipe I've ever tried!
Cashew ricotta from v'con is really yummy, not that the regular one is bad either.