Tofu Ricotta

I went on my Lasagna binge the end of last year and created this recipe along the way. It’s a pretty quick formula and adds great flavor to many dishes.

This is what you will need:

1 block extra firm tofu
1 recipe Creamy Soy Cheese (with some adjustments)

That’s it…basically.

Putting it together, let’s start with the creamy cheese base.

Follow the Creamy Soy Cheese recipe with these adjustments to the ingredient list:
1. Increase lemon to juice of 1 whole lemon

2. Add 1 and 1/2 Tablespoons of dried Basil

3. Add 1 Tablespoon of Dried Parsley

4. Increase salt to 2 tsp. This will make the mix a little salty, but you’re adding it to flavorless tofu, so it will even out.

And no jalapeno! Finish processing the cheese according to the recipe and put to the side.

In a large mixing bowl, crumble a block of extra firm tofu. Use a masher to break up the crumbles into smaller pieces.

Add about half of the Basil infused creamy soy cheese and mix.

Keep adding the cheese mixture until the ricotta is a cottage cheesy consistency. You do not want it too runny or liquidy.

And there you have it! Use for lasagna, stuffed shells, manicotti or as a dip. Be careful though, your children or love ones may get forceful when asking for seconds.

Abba, give me some more! Don’t think I don’t know how to use these. Gilbert Arenas taught me how!

See what you did Arenas? It’s all fun and games until the youth get inspired by you. Note to self, don’t make Tofu Ricotta while the children watch the Wizards play.