Tofu Ricotta
Total time
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–minPrep time
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Ingredients
- 1 pound extra-firm tofu
- 1 tsp lemon juice
- ¼ cup nutritional yeast
- ¼ tsp garlic powder
- 1 tbsp Italian seasoning
- ½ tsp yellow miso paste (optional)
- ¼ tsp onion powder
Instructions
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.
Nutrition
Servings per batch: 8
- Calories: 25
- Fat: 0.80g
- Carbohydrate: 2.80g
- Dietary Fiber: 1.30g
- Sugars: NA
- Protein: 2.50g
Total time
–minCook time
–minPrep time
–minIngredients
1 pound extra-firm tofu- 1 tsp lemon juice
- ¼ cup nutritional yeast
- ¼ tsp garlic powder
- 1 tbsp Italian seasoning
- ½ tsp yellow miso paste (optional)
- ¼ tsp onion powder
Instructions
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.
Nutrition
Servings per batch: 8
- Calories: 25
- Fat: 0.80g
- Carbohydrate: 2.80g
- Dietary Fiber: 1.30g
- Sugars: NA
- Protein: 2.50g
