Torgotta Cheese Or Torgos Vegan Tofu Ricotta Recipes

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VEGAN RICOTTA CHEESE



Vegan Ricotta Cheese image

This nut-free, dairy-free Vegan Ricotta Cheese is wonderfully delicious, so easy to make and so healthy. It makes a great replacement for dairy ricotta and pairs well with so many recipes calling for traditional ricotta. Once you try this, you'll never go back to the dairy version.

Provided by Delicious Everyday

Categories     Appetizer     Dips     Snack

Time 5m

Number Of Ingredients 8

14 oz firm tofu (drained)
juice of 1/2 lemon
1 tbsp dried basil
4 tbsp nutritional yeast
garlic (minced)
1 tbsp olive oil
salt (to taste)
black pepper (to taste)

Steps:

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

Nutrition Facts : Calories 144 kcal, Carbohydrate 6 g, Protein 13 g, Fat 8 g, SaturatedFat 1 g, Sodium 4 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving

TOFU 'RICOTTA'



Tofu 'Ricotta' image

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

1 pound extra-firm tofu
1 tablespoon garlic powder
1 teaspoon oregano
1 teaspoon basil
1 teaspoon lemon juice
extra-virgin olive oil, or as needed

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

TOFU BASIL RICOTTA



Tofu Basil Ricotta image

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

1 lb firm tofu, drained and pressed
2 teaspoons lemon juice
2 teaspoons olive oil
1 garlic clove, minced
1/4 teaspoon salt
1/4 cup nutritional yeast flakes
10 fresh basil leaves, chopped fine
fresh black pepper, to taste

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.

TORGOTTA CHEESE (OR, TORGO'S VEGAN TOFU RICOTTA)



Torgotta Cheese (Or, Torgo's Vegan Tofu Ricotta) image

I am Torgo. The Master's unnatural vegan bender has forced me to become more creative. This recipe is great for Torgogna (see my other recipes) but could work wherever ricotta desires abound.

Provided by Torgo

Categories     Spreads

Time 5m

Yield 1-2 cups, 3-4 serving(s)

Number Of Ingredients 9

12 ounces firm tofu
2 tablespoons lemon juice
1/2 teaspoon garlic powder
1/4 teaspoon salt
1 dash pepper
1 teaspoon dried basil
1 teaspoon dried oregano
2 teaspoons olive oil
1/4 cup nutritional yeast

Steps:

  • Crumble tofu in large bowl.
  • Add lemon juice, garlic powder, saltnpeppa, basil & oregano.
  • Use your favorite (unburned) hand to squeeze ingredients together.
  • Add oil & yeast. Utilize utensil to combine.
  • The end.

Nutrition Facts : Calories 163.4, Fat 9, SaturatedFat 1.6, Sodium 216.3, Carbohydrate 9.9, Fiber 5.6, Sugar 1, Protein 16

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