Tofu Ricotta Cheese2013-03-26 16:44:03Write a reviewIngredients
- 1 block extra-firm tofu, pressed for 30 minutes
- 3 cloves garlic, peeled
- 2 Tbsp extra-virgin olive oil
- 1 Tbsp nutritional yeast
- 1 tsp dried oregano
- ½ tsp sea salt (or to taste)
TofuXpress Gourmet Food and Tofu Press http://tofuxpress.com/
- Crumble the tofu into a food processor or blender. Add all remaining ingredients.
- Cover and process until mostly smooth (add a splash of water if necessary). Use immediately, or transfer to a small container and refrigerate for up to a week.
- Yield: 6 servings.
- Per serving (about 1/3 cup): 114 calories, 8.1g fat (1g sat), 2.3g carbs, 1g fiber, 7.3g protein.