What's in it?
Lemon juice, extra firm tofu, nutritional yeast, fresh basil, dried oregano, olive oil
Where did I find it?
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.
Want the recipe? Click here.