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There are plenty of tofu basil ricotta recipes out there... this one happens to be oil-free and slightly more "Italian." :)
Mix it with pasta, add it to lasagna, over top veggie pizza or on a salad!
I love this ricotta for my salads, but it also really jazzes up a plain bowl of pasta with marinara while adding a good bit of protein to a usually carb-heavy dish.
¼ tsp onion powder
½ tsp yellow miso paste (optional)
1 pound extra-firm tofu
1 tsp lemon juice
¼ cup nutritional yeast
1 tbsp Italian seasoning
¼ tsp garlic powder
Wrap tofu in a clean kitchen towel and place between two cutting boards. Place a heavy object, such as a 28-ounce can of tomatoes or beans, on top. Let rest 20 minutes, allowing the weight to press out extra moisture in the tofu. Unwrap tofu and pat dry. In a large mixing bowl, crumble tofu with your hands. Then mix in remaining ingredients plus salt and pepper to taste. Eat within 1 week.