Tofu Ricotta
4

Makes about 2 1/2 cups

Use this vegan ricotta as a substitute for the traditional dairy version when you make lasagna, pizza or stuffed shells and manicotti.

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    Ingredients: 
    • 1 (14 ounce) block extra firm tofu, drained and crumbled
    • 1 1/2 tablespoon tahini
    • 2 cloves garlic, finely chopped
    • 3 tablespoons nutritional yeast
    • Pinch of freshly ground nutmeg
    • 1 1/2 teaspoon mellow white miso
    • 1 tablespoon lemon juice
    • 1/4 teaspoon ground black pepper
    • 2 tablespoons finely chopped shallot
    • 2 tablespoons chopped fresh parsley
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    Method: 

    In a medium bowl, mash all ingredients together with the back of a spoon until well combined.

    Nutritional Info: 
    Per Serving:120 calories (60 from fat), 7g total fat, 0g saturated fat, 0mg cholesterol, 50mg sodium, 7g carbohydrate (3g dietary fiber, 1g sugar), 11g protein
    Special Diets: 

    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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