Tofu Basil Ricotta
Submitted by Isa
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| prep time: 10 minutes | cooking time: none | makes About 2 cups |
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| Use as a filling for stuffed shells, mixed with tomato sauce in pasta or as a topping for pizza. By popular demand I edited this to say that you should press the tofu before preparing. |
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Equipment:
Tireless hands, a bowl
Ingredients
1 pound firm tofu, pressed
2 tsp lemon juice
2 tsp olive oil
1 clove garlic, minced
1/4 tsp salt
1/4 cup nutritional yeast flakes
handful fresh basil leaves, chopped fine (ten leaves or so)
dash fresh black pepper
Directions
In a large bowl, mush the tofu up with your hands, till it's crumbly.
Add lemon juice, garlic, salt and pepper and basil. Mush with hands again, this time you want it to get very mushy so squeeze through your fingers and mush until it reaches the consistency of ricotta cheese. May take 2-5 minutes.
Add olive oil, stir with fork. Add nutritional yeast and combine all ingredients well. Use a fork now, because the oil will make it sticky. Cover and refigerate until ready to use. |
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Reviews (add your own)
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| Stephanie wrote on Saturday October 04th, 2003 07:00 PM |
 three and a half soybeans |
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This recipe was awesome! I used it in Eggplant Parm that I made. It made a great substitute for Ricotta with good texture. I definitely would recommend this to use in a recipe. The only criticism I have is that the tofu made the eggplant a little watery, so I would recommend pressing some water out of the tofu or letting it sit on a papertowel for a little while. |
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| Vive wrote on Saturday November 01st, 2003 08:27 PM |
three and a half soybeans |
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I used this for stuffed shells, and took the other reviewers advice and pressed the tofu first. It was really fresh and flavorful, and the texture was great. It was fun squeezing the tofu through my fingers, too. |
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| John wrote on Thursday November 06th, 2003 05:40 AM |
 four soybeans |
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Excellent recipe. I added about 12oz. of cooked chopped spinach, squeezed out very thoroughly to remove excess water, and used the mixture as a stuffing for jumbo shells. Covered with marinara sauce and baked for about 30 minutes, this makes a delicious filling. |
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| ricottamama wrote on Tuesday January 13th, 2004 12:10 AM |
three and a half soybeans |
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yum! this was soooooo good. i added a little nutmeg, fresh spinach and some fresh parsley. |
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| mb wrote on Friday January 21st, 2005 03:07 PM |
four soybeans |
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I used this to make ravioli, and it turned out wonderfully. Frickin' awesome! |
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| Jennifer Bogartz wrote on Saturday December 30th, 2006 02:00 PM |
 three soybeans |
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I used the tofu basil ricotta to stuff cannelloni and topped it with a marinara sauce w/mushrooms and soy cheese. I thought the consistency was good, the nutritional yeast added a cheesy flavor, and it was easy to make. I think it needs some extra herbs to give it a little zing, like rosemary or oregano and 1 more clove of garlic. I'll definitely make this again. |
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