Tofu Basil Ricotta Recipes
TOFU 'RICOTTA'
A vegan alternative to ricotta for lasagna.
Provided by Natasha_L.
Categories 100+ Everyday Cooking Recipes Vegan
Time 5m
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 110.8 calories, Carbohydrate 2.1 g, Fat 9.7 g, Fiber 0.4 g, Protein 4.8 g, SaturatedFat 1.4 g, Sodium 4.3 mg, Sugar 0.5 g
BASIL TOFU RICOTTA
This tofu ricotta rivals it's dairy counterpart. Use it as a delicious addition to a vegan pizza, spread on baked potatoes, mix in with a pasta dish or add spinach and use it as a filling for lasagna.
Provided by Tami Kramer Nutmeg Notebook
Categories Main Course
Number Of Ingredients 8
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.
TOFU BASIL RICOTTA
From my new FAVORITE cookbook: Veganomicon. This is an amazing vegan filling for stuffed shells, manicotti, lasagna or topping pizza or pasta. Simple to make, possibilities are endless!! The best tools for this one are clean hands. They are the most effective for squishing the tofu to "ricotta-like" consistency. The recipe listed below is enough for one(1) layer in a 9x13 lasagna pan. Can be doubled if you like more "cheese" in your lasagna layers.
Provided by Kozmic Blues
Categories Soy/Tofu
Time 30m
Yield 2 cups
Number Of Ingredients 8
Steps:
- In a large bowl, mush the tofu up with your hands, till it's crumbly.
- Add lemon juice, garlic, salt and pepper and basil.
- Mush with hands again, this time you want it to get very mushy so squeeze through your fingers and mush until it reaches the consistency of ricotta cheese. May take 2-5 minutes.
- Add olive oil, stir with fork (olive oil is sticky).
- Add nutritional yeast and combine all ingredients well.
- Cover and refrigerate until ready to use.
BASIL-TOFU RICOTTA (NON-DAIRY)
Make and share this Basil-Tofu Ricotta (Non-Dairy) recipe from Food.com.
Provided by Serah B.
Categories Soy/Tofu
Time 10m
Yield 2 cups
Number Of Ingredients 8
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.
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From theglowingfridge.com
5/5 (2)Total Time 1 hr 30 mins
- Start with the tofu. First we need to prep it and remove excess water. Drain the package of tofu then cut into 5 strips. Lay 2 paper towels (or one clean kitchen towel) on a baking sheet. Place tofu strips on top of paper towels. Lay 2 more paper towels over the tofu. Place another baking sheet (or heavy flat-bottomed object) then a fairly heavy book on top of that (because you don’t want the book to get wet!) and set aside for 30-40 minutes. This absorbs excess water in tofu. Could also use a tofu press if you have one.
- After the tofu has been pressed, preheat oven to 350 degrees F. Place tofu in a medium-sized bowl and crumble with a fork until it resembles ricotta cheese and all large clumps are crumbled. Mix in all ingredients for tofu ricotta. Taste test and adjust accordingly. Set aside.
- In a 9×13 in baking dish, spread a thin layer of tomato basil marinara sauce (about 1/2-1 cup). Then do one layer of noodles (3-4; depending on the size of your baking dish) one layer of zucchini strips, tofu ricotta, spinach and sauce. Then repeat for 2 more layers, ending with a layer of noodles, then sauce (don’t skimp on the sauce or the noodles will dry out!). Top with breadcrumbs and nutritional yeast.
- Cover with aluminum foil and bake for 50-60 minutes (You want to be sure the zucchini is cooked!).
TOMATO-BASIL TOFU RICOTTA PUFFS - SIMPLE VEGAN RECIPES
From glueandglitter.com
5/5 (2)Total Time 1 hrCategory AppetizerCalories 215 per serving
- While the tofu is pressing, put the basil, tomatoes, oil, and lemon juice into your blender or food processor and pulse to get a chunky mix, then transfer to a large bowl. If you don't have a blender or food processor, just mince the basil and tomatoes as finely as you can, then transfer to the bowl along with the oil and lemon juice.
- Crumble the pressed tofu into the bowl, and add the garlic powder and nutritional yeast. Mix well, then set aside.
- On a floured surface, roll out the pastry sheets until they're 1/8" thick, then cut each one into 12 squares. A pizza cutter works great for this, but a butter knife will get the job done, too.
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- To make tofu ricotta, add crumbled tofu, miso, nutritional yeast, garlic powder, onion powder, salt, pepper and lemon to the bowl of food processor or blender and blend until creamy, stopping to scrape down the sides as needed. Taste for spices adding anything you may like.
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- Cut the sprouted tofu in half. Soak as much water out from each sprouted tofu half as possible. I use paper towels to squeeze out the water, especially since you don't need to worry about keeping the tofu in tact. Depending on how much water remains in the tofu after squeezing it out, you may or may not need to add additional water into the mix while blending.
- Add the tofu, along with all the other ingredients, except for the additional water, into a food processor.
- Pulse a few times until you come to a thick, yet somewhat smooth consistency. The basil leaves should not be completely blended in and the tofu should not become a puree (in other words, the final mixture should still be white in color from the tofu with the basil very finely chopped and mixed in).
- Feel free to add 1-2 tbsp water if needed for consistency or to aid with the blending process. The final consistency should be a very thick, spreadable mixture and NOT pour-able (if it is, then your mixture contains too much water and/or you blended for too long).
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- In a food processor, combine extra-firm tofu, mozzarella, nutritional yeast, basil, olive oil, lemon juice, salt, garlic powder, and black pepper. Pulse, pausing to scrape down the sides of the processor as needed, until the mixture is almost smooth and the basil is chopped and evenly distributed. Do not overprocess, the tofu should still have a slightly grainy texture.
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4.9/5 (12)Category VeganCuisine Gluten FreeTotal Time 6 mins
- Drain the tofu, ( no need to press it dry) break it up with your hands and place it, along with the other ingredients in a food processor.
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