Try this Faux Ricotta (Hl) recipe, or contribute your own.
Suggest a better descriptionBlanch the tofu in boiling water for 2 minutes, then drain and pat dry. Slice the tofu in 1-inch slices, weight it down and let drain for 2 hours. In a small bowl mix together the miso and olive oil. Spread the mixture on each tofu slice, covering all the surfaces. Set the slices on a large plate, cover with waxed paper and let sit at room temperature for at least 8 hours or overnight. Scrape off and discard the miso. Crumble and use the "cheese" as you would regular ricotta. Store, covered and refrigerated, for up to one week. Yield: 2 1/2 cups or 9 servings Nutritional information: 55 calories and 2.5 grams of fat Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer <4paws@netrax.net> on 199724,, Recipe by: TVFN: RECIPE FOR HEALTH SHOW #RHD307 Posted to MC-Recipe Digest V1 #639 by 4paws@netrax.net (Shermeyer-Gail) on Jun 07, 1997
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Serving Size: 1 Serving (457g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 30 | ||
Calories from Fat: 30 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.4g | 4 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.1mg | 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. |
Calories per serving: 30
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