Basil Tofu Ricotta Non Dairy Recipes

BASIL TOFU RICOTTA

Steps:

• If using the optional nuts - put the blanched almonds in a small bowl and cover with boiling water for 30 minutes, then drain.
• In the work bowl of a food processor fitted with an "S" blade add the optional soaked, drained almonds - if using them, the pressed tofu, lemon juice, garlic cloves, dried basil, black pepper and nutritional yeast. Process until creamy smooth, scraping down the sides when needed.
• If using the ricotta for a lasagna filling add the optional spinach and process until well incorporated.

VEGAN RICOTTA CHEESE

Steps:

• Mash the tofu with a fork in a medium bowl.
• Add all ingredients and mix until well combined.

TOFU 'RICOTTA'

Steps:

• Blend tofu, garlic powder, oregano, basil, and lemon juice in a blender until combined. Stream olive oil into the tofu mixture while blending until your obtain the desired consistency.

BASIL-TOFU RICOTTA (NON-DAIRY)

Steps:

• In large bowl, mash tofu with hands until crumbly.
• Add lemon juice, garlic, salt, pepper, and basil. Mash with hands until mixture reaches the consistency of ricotta cheese.
• Add olive oil; stir with fork.
• Add nutritional yeast and mix all ingredients well with fork.
• Cover and refrigerate until ready to use.

VEGAN EGGPLANT ROLLATINI

Steps:

• Cut the top off of the eggplant, then slice it, lengthwise, into 1/4-inch thick slabs. You should get around 12 slices.
• Sprinkle both sides of the eggplant very generously with salt. Arrange the slices in a colander and set it in the sink to drain.
• Let the eggplant sit with the salt on it for 30 minutes.
• Rinse the eggplant slices well to remove all of the salt, then pat them dry with a towel.
• Preheat the oven to 400°F and line a couple of baking sheets with parchment paper.
• Brush both sides of each eggplant slice lightly with olive oil, then arrange the slices on the baking sheets.
• Bake the eggplant for 10 to 12 minutes, just until the slices soften up a bit. Leave the oven on when you remove the eggplant.
• While the eggplant bakes, make the ricotta. Place the cashews and milk into the bowl of a food processor fitted with an s-blade.
• Blend the cashews to a relatively smooth paste, stopping to scrape down the sides of the bowl as needed.
• Add the tofu, lemon juice, onion, garlic, basil, olives, and salt to the food processor bowl.
• Pulse the food processor until the mixture is slightly chunky, with a texture like ricotta cheese.
• Ladle 2 cups of marinara sauce into the bottom of a 9 x 13 baking dish (or use a couple of smaller dishes).
• Arrange an eggplant slice on a work surface, then spoon 3-4 tablespoons of the ricotta mixture over the slice, about 1/2 inch from one of the ends.
• Roll the end over the filling, then continue rolling to form a tube filled with the ricotta mixture. Place it in the baking dish.
• Repeat until all of the eggplant slices and filling have been used.
• Place the dish into the oven and bake for about 20 minutes, until the sauce is bubbly.
• While the eggplant bakes, make the toasted panko topping. Stir the panko, oil, garlic powder and salt together in a small bowl.
• Place a medium skillet over medium heat.
• Give the skillet a minute to heat up, then add the panko mixture.
• Cook the panko mixture, stirring occasionally, for about 4-5 minutes, until the breadcrumbs begin to darken and smell like toast.
• Remove the skillet from the heat and transfer the panko to a bowl.
• Allow the eggplant rollatini to sit for about 5 minutes after coming out of the oven, then ladle the remaining cup of marinara sauce over top and sprinkle with toasted panko.
• Divide the rollatini onto plates and serve.