Use this tofu ricotta as a filler for lovely lasagnas (such as our own Vegetarian Lasagna with Vegan Options), tempting tortellini, and ridiculously tasty ravioli. The flavors blend wonderfully to ensure that your vegan dishes are just as delicious (if not more so!) than their non-vegan counterparts.
Makes approximately 1 1/2 cups.
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Tofu Ricotta
Ingredients
- 8 ounces firm tofu
- 3/4 teaspoon minced garlic
- 1/2 teaspoon balsamic vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon extra-virgin olive oil
- 1 teaspoon nutritional yeast flakes
- 1/2 teaspoon chopped fresh basil
- 1/2 teaspoon chopped fresh parsley
- Sea salt and freshly cracked black pepper
Instructions
- Drain the tofu and crumble it with your hands into a medium bowl.
- Add the remaining ingredients and mix well. The consistency should approximate dairy ricotta cheese (although it will be tan instead of white).
