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
No comments:
Post a Comment