Recipe:
Tofu Ricotta
5 14
Tofu Ricotta
Makes about 2½ cups
Use this vegan ricotta as a substitute for the traditional dairy version when you make lasagna, pizza or stuffed shells and manicotti.
Ingredients
1 (14-ounce) block extra firm tofu, drained and crumbled
1 1/2 tablespoons tahini
2 cloves garlic, finely chopped
3 tablespoons nutritional yeast
Pinch of freshly ground nutmeg
1 1/2 teaspoons mellow white miso
1 tablespoon lemon juice
1/4 teaspoon ground black pepper
2 tablespoons finely chopped shallot
2 tablespoons chopped fresh parsley
Method
In a medium bowl, mash all ingredients together with the back of a spoon until well combined.
Nutrition
Per serving: 120 calories (60 from fat), 7g total fat, 0g saturated fat, 0mg cholesterol, 50mg sodium, 7g total carbohydrate (3g dietary fiber, 1g sugar), 11g protein
http://www.breadcircus.com/recipes/2756
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.
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