Tofu Ricotta
Makes about 2½ cups
Use this vegan ricotta as a substitute for the traditional dairy version when you make lasagna. Or just have it on toast for breakfast.
Ingredients
1 block extra firm tofu, drained and crumbled
1 1/2 tablespoons tahini
2 cloves garlic, finely chopped
3 tablespoons nutritional yeast
Pinch of freshly ground nutmeg
1 1/2 teaspoons mellow white miso
1 tablespoon lemon juice
1/4 teaspoon ground black pepper
2 tablespoons finely chopped shallot
2 tablespoons chopped fresh parsley
Method
In a medium bowl, mash all ingredients together with the back of a spoon until well combined.
