Jun 11 in Plant-based Deliciousness
Versatile Food Prep, Umami Rich Tofu Ricotta.
- 1 pack of firm tofu, 450gm
- 4 tbsp nutritional yeast
- 2 crushed garlic cloves
- 1/2 tbsp miso paste
- 1 tsp onion powder
- 1 - 1 1/2 tbsp lemon juice
- 3 tbsp water
- Salt and pepper to taste
Blend all together.
Here are my favourite ways to use this Tofu Ricotta:
- In your plant-based pasta or lasagna instead of store bought vegan cheese. Or, over your portobello mushroom cap pizzas!
- As a final topping for your abundant cauliflower nachos. I use baked cauli instead of nacho chips (shaken with garlic powder, onion powder, salt and nutritional yeast) + plenty of spicy beans, guacamole and all your fav raw veg.
- Tofu Ricotta crumbled over roast veggies. Like potatoes, onion, zucchini, brussels, pumpkin. Add the tofu to the veg for the last 10 minutes of cooking - you won't regret it!
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Versatile Food Prep, Umami Rich Tofu Ricotta.
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