Thursday, June 19, 2008

tofu Ricotta


its Tofu Thursday!

Here is a simple and quick ricotta type filling great in any Italian dish.  I love it in my lasagna, mix with spinach for stuffed shells or as a layer in baked pasta dishes. Yum without all the fat and guilt!

Tofu Ricotta

1 box firm tofu in water
4 Tbs cup lemon juice
1 tsp olive oil
3 tsp dried basil
1 tsp oregano
2 cloves of fresh garlic, crushed or minced
1-2 tsp salt (I like a lot of salt!)
1 tsp sugar
2 Tbs peanut butter
4 Tbs soy sauce
1/4 cup nutritional yeast flakes (optional)


Drain tofu well and let sit on counter on a clean towel for a short while to let some water evaporate.  Next, throw all ingredients in a food processor and process till it resembles ricotta cheese!  (or you can mash all with clean bare hands or even a fork) Enjoy!

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