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Tofu 'Ricotta'

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  • Ready In

Natasha_L.

A vegan alternative to ricotta for lasagna.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 111 kcal
  • 6%
  • Fat:
  • 9.7 g
  • 15%
  • Carbs:
  • 2.1g
  • < 1%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 4 mg
  • < 1%

Based on a 2,000 calorie diet

Directions

  1. Blend tofu, garlic powder, oregano, basil, and lemon juice in a blender until combined. Stream olive oil into the tofu mixture while blending until your obtain the desired consistency.
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Reviews

Diana S.
5
7/24/2013

Used this in my veggie lasagna recipe and it turned out great! Thanks so much for the recipe.

Spifferz344
4
12/29/2013

This was absolutely wonderful! I've tried it both ways - with a bit of nutritional yeast and without - and it was great both times. Perfect in a vegan lasagna!

Jjjames
4
8/12/2013

This is fantastic! My husband and dairy-aficionado brother loved it. Both agreed that they wouldn't have noticed it wasn't real ricotta if I hadn't told them.