Making It Healthy - Tofu Ricotta
Recipe: #10477
September 07, 2013
"I used this the other day when I made Lasagna and it was awesome! I like it even more than Ricotta, so I wanted to pass on this gem of a recipe to you too! This is a great substitute for Ricotta cheese for Lasagna, Stuffed Shells etc., and can be substituted in any recipe you would use Ricotta in. It is healthy for you and the yeast has vitamins in it for added good health. You can add or substitute other fresh herbs, to your taste, to use it in other recipes when you want a different taste in your Ricotta cheese. PLEASE NOTE: To press tofu, drain any liquid from the block of tofu. Fold paper towels around the tofu and then set a big wrought iron skillet on top of it to press out the excess moisture. Allow to sit for about an hour to press. This makes enough (2 1/2 cups) for 1 (9x13 inch) pan of lasagna. Recipe courtesy Trisha Yearwood - Food Network"
Original is 2.5 c servings
Ingredients
Nutritional
- Serving Size: 1 (245.2 g)
- Calories 440.1
- Total Fat - 31.8 g
- Saturated Fat - 4.2 g
- Cholesterol - 0 mg
- Sodium - 26.6 mg
- Total Carbohydrate - 15.3 g
- Dietary Fiber - 8.5 g
- Sugars - 0.8 g
- Protein - 28.2 g
- Calcium - 500 mg
- Iron - 3.9 mg
- Vitamin C - 0.5 mg
- Thiamin - 2.6 mg
Step by Step Method
Step 1
Add the cashews to a food processor and grind them. Then crumble in the tofu. Add the yeast, olive oil and basil. Season with salt and pepper. Process.
Step 2
Store in an airtight container in the fridge until ready to use. Keeps well for at least a week.
Tips
No special items needed.
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