INGREDIENTS
1 Package of Extra Firm Tofu
1/8 Cup of Nutritional Yeast
1 Tablespoon of GoVeggie Grated Parmesan
1/4 Cup Daiya Mozzarella Shreds
1 Teaspoon of Garlic Powder
2 Teaspoons of Onion Powder
1 Tablespoon of Earth Balance Buttery Spread, Melted
Salt (to taste)
Black Pepper (to taste)
Preface: Please note, the measurements are not an exact science. You may substitute any of the ingredients for similar ingredients/brands that are available to you. You may also increase/decrease the amounts specified to your own taste. This is how I make it. I know the addition of the melted Earth Balance may sound strange but it gives the ricotta a nice, rich taste that just works for me. I probably add closer to 2 Tablespoons. I also don't really measure the nutritional yeast or grated parmesan and Daiya shreds. I've made it enough times that I can just eyeball it. I prefer a drier, more firm ricotta, hence the extra firm tofu. You can use a softer variety if you so choose. Play with it...have fun.
This works so well on my pizza but I also use it for my lasagna and eggplant rollatini. Use it for anything that calls for ricotta stuffing...calzones, stuffed shells, manicotti, etc.
DIRECTIONS:
Blend the tofu with the salt, pepper, onion powder, garlic powder, nutritional yeast and melted Earth Balance. I use an electric hand mixer. I don't like my ricotta too smooth/creamy so the mixer blends it just right for me. Crumbling the tofu by hand left it too chunky. I imagine a food processor or other blending appliance would work, also.
Stir in the Daiya shreds and Go Veggie Parmesan.
Use it in any recipe that calls for a ricotta stuffing.
1 Package of Extra Firm Tofu
1/8 Cup of Nutritional Yeast
1 Tablespoon of GoVeggie Grated Parmesan
1/4 Cup Daiya Mozzarella Shreds
1 Teaspoon of Garlic Powder
2 Teaspoons of Onion Powder
1 Tablespoon of Earth Balance Buttery Spread, Melted
Salt (to taste)
Black Pepper (to taste)
Preface: Please note, the measurements are not an exact science. You may substitute any of the ingredients for similar ingredients/brands that are available to you. You may also increase/decrease the amounts specified to your own taste. This is how I make it. I know the addition of the melted Earth Balance may sound strange but it gives the ricotta a nice, rich taste that just works for me. I probably add closer to 2 Tablespoons. I also don't really measure the nutritional yeast or grated parmesan and Daiya shreds. I've made it enough times that I can just eyeball it. I prefer a drier, more firm ricotta, hence the extra firm tofu. You can use a softer variety if you so choose. Play with it...have fun.
This works so well on my pizza but I also use it for my lasagna and eggplant rollatini. Use it for anything that calls for ricotta stuffing...calzones, stuffed shells, manicotti, etc.
DIRECTIONS:
Blend the tofu with the salt, pepper, onion powder, garlic powder, nutritional yeast and melted Earth Balance. I use an electric hand mixer. I don't like my ricotta too smooth/creamy so the mixer blends it just right for me. Crumbling the tofu by hand left it too chunky. I imagine a food processor or other blending appliance would work, also.
Stir in the Daiya shreds and Go Veggie Parmesan.
Use it in any recipe that calls for a ricotta stuffing.