#tofuricotta

[hiromatsu]

This easy tofu ricotta is a quick and versatile vegan alternative to traditional ricotta cheese. It's creamy, flavorful, and perfect for use in various Italian dishes or as a spread on toast.

Ingredients: 1 block about 14 ounces firm tofu, drained. 2 tablespoons nutritional yeast. 1 tablespoon lemon juice. 1 clove garlic, minced. 1 tablespoon olive oil. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 2 tablespoons fresh basil, chopped optional.

Instructions: In a large bowl, crumble the tofu using your hands or a fork. Add the nutritional yeast, lemon juice, minced garlic, olive oil, salt, and black pepper to the crumbled tofu. Mix well to combine. If desired, fold in the chopped fresh basil for extra flavor. Use immediately as a dairy-free substitute for ricotta in recipes like lasagna, stuffed shells, or as a topping for pizzas. Alternatively, store it in an airtight container in the refrigerator for up to 3-4 days.

Prep Time: 10 minutes

Cook Time: 0 minutes

lety alvarez

[ticolog]

Enjoy the delicious taste and creamy texture of ricotta cheese without any animal products. This vegan tofu ricotta is perfect for spreading on toast, layering in lasagna, or stuffing into pasta shells. It's oil-free, gluten-free, and nut-free, making it suitable for a variety of dietary preferences.

Ingredients: 1 block firm tofu, drained and pressed. 2 tablespoons nutritional yeast. 1 tablespoon lemon juice. 1 clove garlic, minced. 1 tablespoon fresh basil, chopped. 1 tablespoon fresh parsley, chopped. Salt and pepper to taste.

Instructions: In a mixing bowl, crumble the pressed tofu with your hands until it resembles ricotta cheese. Add nutritional yeast, lemon juice, minced garlic, chopped basil, and parsley to the crumbled tofu. Season with salt and pepper to taste, then mix until well combined. Adjust seasoning if necessary. Serve immediately or refrigerate for later use.

Prep Time: 10 minutes

Cook Time: 0 minutes

canacintra

[franfrandraws]

Creamy Vegan Skillet Lasagna is a hearty and satisfying dish made with layers of vegetables, marinara sauce, and tofu ricotta, all cooked in one skillet for easy cleanup. It's packed with flavor and perfect for a comforting weeknight meal.

Ingredients: 1 tbsp olive oil. 1 onion, diced. 3 cloves garlic, minced. 1 bell pepper, diced. 1 zucchini, diced. 1 cup mushrooms, sliced. 1 24 oz jar marinara sauce. 1 cup vegetable broth. 8 lasagna noodles, broken into pieces. 1 14 oz block firm tofu, crumbled. 1/4 cup nutritional yeast. 1 tsp dried basil. 1 tsp dried oregano. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: In a large skillet, heat olive oil over medium heat. Add onion and garlic, saut until softened. Add bell pepper, zucchini, and mushrooms, cook until vegetables are tender. Stir in marinara sauce and vegetable broth. Add broken lasagna noodles, ensure they are submerged in the sauce. Cover and simmer for about 15-20 minutes until noodles are cooked, stirring occasionally. In a bowl, mix crumbled tofu, nutritional yeast, dried basil, dried oregano, salt, and pepper. Once noodles are cooked, gently fold in the tofu mixture until well combined. Remove from heat, let it sit for a few minutes to thicken. Garnish with fresh basil leaves before serving.

Prep Time: 15 minutes

Cook Time: 25 minutes

i am wanda

[findlara]

These Vegan Stuffed Shells with Spinach and Tofu Ricotta are a great take on a traditional Italian dish. The tangy marinara sauce goes well with the creamy and flavorful tofu ricotta filling.

Ingredients: 1 box jumbo pasta shells. 1 lb firm tofu, drained. 2 cups fresh spinach, chopped. 1/4 cup nutritional yeast. 1/4 cup unsweetened almond milk. 2 cloves garlic, minced. 1 tsp dried basil. 1/2 tsp dried oregano. 1/2 tsp salt. 1/4 tsp black pepper. 2 cups marinara sauce. Fresh basil leaves, for garnish.

Instructions: Warm the oven up to 190C 375F. As directed on the package, cook the pasta shells. Once done, drain them and set them aside. Put tofu, spinach, nutritional yeast, almond milk, garlic, basil, oregano, salt, and pepper in a food processor. Blend until the mixture is smooth and creamy, like ricotta cheese. Fill each cooked pasta shell with the tofu and ricotta mix, then put them in a baking dish. Put the stuffed shells on top of the marinara sauce. Place foil over the baking dish and bake for 25 to 30 minutes, or until the food is hot all the way through. Before serving, sprinkle with fresh basil leaves.

Prep Time: 20 minutes

Cook Time: 30 minutes

Sweet Art Cookies and Treats

[bohemiancostarica]

#cincodemayo celebrates the date of the Mexican army's May 5th, 1862 victory over France at the Battle of Puebla during the Franco-Mexican War. If you're celebrating today, you need to be aware of the culture and history behind the date. I made #vegantaco soy chunks, topped with #tofuricotta, and accompanied by garlic/basil #zoodles. I was more inspired to do the taco flavoring, I'm not exactly celebrating. So, #happycincodemayo🇲🇽 and, thank you to the Mexican people who gave us a reason to celebrate. #cincodemayo2021 #mexicaninspiredfood Zarcero, Costa Rica. . . . . . . . . . . . . . . . . . . #bohemiancostarica #zarcero #zarcerocostarica #costarica🇨🇷 #costaricagram #instacostarica #ig_costarica #vegancostarica #costaricavegan #vegansofinstagram #vegansofcostarica #ketocostarica #lowcarbcostarica #ketovegan #lowcarbvegan #veganmexicanfood (at Zarcero) https://www.instagram.com/p/COgrPmUhpUd/?igshid=e6nnz5pez0kf

[bohemiancostarica]

Low Carb Vegan Moussaka from healthyfitnessmeals.com. The original recipe wasn't vegan, but I made #tofuricotta and I used #soycrumbles instead of meat. I also topped it with coconut because I'm lazy and don't want to make nut cheese. I worked in Greece for a while and never had Moussaka there, believe it or not. I was eating low fat at the time, so I missed out. (I was in the military and there's a maximum weight that you can't exceed. You'll get kicked out if you get too curvy. Hence, the low fat diet.) #veganmoussaka #lowcarbvegan Zarcero, Costa Rica. . . . . . . . . . . . . . . . . . . #bohemiancostarica #zarcero #zarcerocostarica #costarica🇨🇷 #costaricagram #instacostarica #ig_costarica #costaricavegan #vegancostarica #vegansofinstagram #vegansofcostarica #ketovegan #ketocostarica #lowcarbcostarica #healthyveganfood #eatingmywaythroughcovid #zuccini #vegangreekfood (at Zarcero) https://www.instagram.com/p/CNn7stuBIRy/?igshid=mpwycjk2rclq

[bohemiancostarica]

Vegan Eggplant Lasagna from @simpleveganblog and a salad of organic greens and sautéed veggies with Mustard Salad Dressing from @tastefullyvikkie. I love #tofuricotta, so the #veganlasagna is really just a delivery system for that. Instead of noodles, you fry eggplant slices for layering. You don't really need much oil. I used cooking spray. I'm too lazy to make vegan cheese, so I substituted coconut. The salad is using up my last order from our local organic farm. It has spinach, red leaf lettuce and lovage. The sautéed veggies are mushrooms, zucchini, onions and garlic, cooked in garlic olive oil. The dressing on the salad is from a new (to me) food blogger. She wasn't being successful on low fat vegan either, so switched to low carb. The main ingredients are #coconutmilk, olive oil, and vinegar. And, of course, I put an #avocado🥑 in the salad too. #eatingmywaythroughcovid #healthyveganfood Zarcero, Costa Rica. . . . . . . . . . . . . . . . #bohemiancostarica #zarcero #zarcerocostarica #costarica🇨🇷 #costaricagram #instacostarica #ig_costarica #costaricavegan #vegancostarica #vegansofinstagram #vegansofcostarica #lowcarbvegan #lowcarbsalad #ketosalad #lowcarbcostarica #ketocostarica #whatveganseat (at Zarcero) https://www.instagram.com/p/CMsMLqUhWl6/?igshid=14n7byrjfdz7d

[mcgmandy]

#df #rigatonipie #rigatoni stuffed with spinach and #tofuricotta blended with @nutsforcheese #cashewcheese #brie topped with #homemade #canned #marinara and more #cheesefilling #anythingyoucaneaticaneatvegan #anythingyoucandoicandovegan #nomnom #bakedpasta (at London, Ontario) https://www.instagram.com/p/B5Tt-j0H4wh5SFCwiU2LHmcDIgcoj2Opc4Te9E0/?igshid=jorh9wsrjbkb