This makes a great filling for homemade ravioli, lasagne or manicotti. The original recipe calls for 1/4 c nutritional yeast and I've left it that way, but personally prefer about half that amount.
In large bowl, mash tofu with hands til crumbly. Add juice, garlic, salt, pepper and basil. Mix with hands til the texture of ricotta. Add oil and yeast, stir with fork. Refrigerate until ready to use.
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Serving Size: 1 Serving (34g) | ||
Recipe Makes: 16 | ||
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Calories: 30 | ||
Calories from Fat: 10 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.1g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 11.9mg | 0 % | |
Potassium 128.8mg | 3 % | |
Total Carbohydrate 2.3g | 1 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 1.5g | ||
Protein 3.3g | 5 % | |
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. |
Calories per serving: 30
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