RICOTTA CHEEZE - TOFU WFPB

 

 

The creaminess of ricotta really adds to an Italian dish whether it be lasagna, manicotti or just added to your favorite WFPB Marinara.  Using a bit of a twist on traditional tofu, I used previously frozen Extra Firm tofu as the base that gives it the chunkiness of ricotta.

 

Ingredients:

 

Freeze, then thaw 14 oz of Extra Firm Tofu.  When it thaws, press out the excess water

12 oz silken soft tofu

2 teaspoons onion powder

1 teaspoon garlic powder

1 tablespoon nutritional yeast

2 tablespoons fresh lemon juice

1 teaspoon Sea Salt

1/2 teaspoon crushed white pepper

1/4-1/2 teaspoon liquid smoke (optional)

 

In a food processor, pulse the Extra Firm Tofu until you get a uniform texture that looks like white Soy Texture Protein.  Add the remaining ingredients and pulse until well mixed. 

 

You can also put all of this in a nut bag or a sieve lined with cheese cloth to obtain a less runny ricotta. 



 

 Pulsed Extra Firm Tofu on the left, after adding silken soft tofu on the right.

 

 

 HANGING WITH A NUTBAG