Tofu Ricotta

Tofu Ricotta

  • What's in it?

Lemon juice, extra firm tofu, nutritional yeast, fresh basil, dried oregano, olive oil

  • Where did I find it?

Minimalist Baker, Eggplant Lasagna Roll Ups
  • Why do I like it?

The consistency is terrific.  It spreads easily and is very much like ricotta.  The flavor is excellent.  It is versatile, I used the extra on top of a baked potato.

  • What did I change from the original recipe?

Nothing!  I did not use the vegan parmesan which is listed as optional.  I only use organic, sprouted tofu to avoid gmo's. I don't eat tofu often so, it is important to use organic tofu.  You can't always find sprouted, but if you do, it has more health benefits.

I didn't have a lot of time, so I opted to layer the tofu ricotta with slices of zucchini instead of rolling up eggplant and used some Rao's sauce I had on hand.