Try this Tofu Ricotta recipe, or contribute your own.
Suggest a better description1/4 cup olive oil (extra-virgin) 1 Tbl. honey 1 Tbl. lemon juice 1 tea. salt Mash tofu with a fork. Stir in remaining ingredients. Refrigerate for 1/2 hour or more. Use in place of ricotta in recipe. Approx. 2 lbs. (For deserts, you might want to add a bit less oil. For lasagna, manicotti, etc, saute finely minced onion and garlic in the oil before adding. I usually leave the salt out as we are not salt eaters, but the flavor is closer to ricottas with the salt.)
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Serving Size: 1 Serving (113g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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