Basil Tofu Ricotta Food

BASIL TOFU RICOTTA

Steps:

• If using the optional nuts - put the blanched almonds in a small bowl and cover with boiling water for 30 minutes, then drain.
• In the work bowl of a food processor fitted with an "S" blade add the optional soaked, drained almonds - if using them, the pressed tofu, lemon juice, garlic cloves, dried basil, black pepper and nutritional yeast. Process until creamy smooth, scraping down the sides when needed.
• If using the ricotta for a lasagna filling add the optional spinach and process until well incorporated.

TOFU BASIL RICOTTA

Steps:

• In a large bowl, mush the tofu up with your hands, till it's crumbly.
• Add lemon juice, garlic, salt and pepper and basil.
• Mush with hands again, this time you want it to get very mushy so squeeze through your fingers and mush until it reaches the consistency of ricotta cheese. May take 2-5 minutes.
• Add olive oil, stir with fork (olive oil is sticky).
• Add nutritional yeast and combine all ingredients well.
• Cover and refrigerate until ready to use.

BASIL-TOFU RICOTTA (NON-DAIRY)

Steps:

• In large bowl, mash tofu with hands until crumbly.
• Add lemon juice, garlic, salt, pepper, and basil. Mash with hands until mixture reaches the consistency of ricotta cheese.
• Add olive oil; stir with fork.
• Add nutritional yeast and mix all ingredients well with fork.
• Cover and refrigerate until ready to use.