vegan-ricotta

Vegan Ricotta

1 Review Add a Pic
  • Prep

    10 m
  • Ready In

    10 m
chyena
Recipe by  chyena

“Tofu substitute for ricotta in lasagna dish.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  1. Pulse tofu, olive oil, garlic powder, oregano, and basil together in a food processor until crumbly and evenly mixed.

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Review (1)

Rate This Recipe
Jubii40
2

Jubii40

I made this for some friends who are vegan and added it to a polenta dish...very good :)

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 63 cal
  • 3%
  • Fat
  • 4.4 g
  • 7%
  • Carbs
  • 2.1 g
  • < 1%
  • Protein
  • 4.8 g
  • 10%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 4 mg
  • < 1%

Based on a 2,000 calorie diet

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Tofu Ricotta Cheese