Tofu Ricotta
- Ready In:
- 10hrs 5mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 1 lb firm regular tofu (drained-16 oz package)
- 3 tablespoons fresh lemon juice
- 2 teaspoons sweet syrup (mild and your choice)
- 1 teaspoon dried basil (optional)
- 1⁄4 teaspoon garlic powder (optional)
- 1⁄2 teaspoon salt
directions
- Break the tofu into large chunks. Place in a sauce pan and cover with water. Bring to a boil, reduce heat, simmer for 5 minutes. Drain well.
- Chill covered in the fridge until cool enough to handle.
- Crumble and place in a bowl with remaining ingredients. Remember leave out the herbs if you want this to be sweet. Mash and blend until mixture has a fine grainy texture, similar to ricotta or cottage cheese. Chill several more hours or over night before serving.
- This will store for 5 days in the fridge.
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I was born in northern Ontario in Canada. I am of Irish /Spanish/French Canadian descent.
In 2002, myself, my hubby Stu, and our dog Ginger moved to the high desert of New Mexico.
I am a Domestic Engineer and a Professional Artist. I enjoy oldies, classical and jazz music.
My hubby is a Professional Jazz and Classical Musician. He plays with the Albuquerque Philharmonic Orchestra which is wonderful because I get to see all his concerts and they are free!
We are trying our best to live a Green and Sustainable lifestyle which is no easy feat in a desert.
I love any cookbook that promotes good health and tasty meals. I enjoy pasta dishes and sweet vegan deserts. I have found that I am very successful in converting conventional recipes to vegan. This has allowed me to enjoy all types of foods that I other wise could not.
Some day we would like to relocate to upstate New York and be closer to my family in Canada and my husbands in New York. My DH retires in 9 years, so nothing will stop us from heading home then :-)