Tofu “ricotta” filling
(from mom2mpr’s recipe box)
Great for lasagna, pasta pie, stuffed shells, manicotti, calzones and potato casserole. Mix in some chopped spinach and soy Parmesan for a different flavor.
Source: Vegetarian Times 8/96
Prep time: 30 minutes
Cook time: 0 minutes
Serves 12 people
Categories: Vegan, ingredient
Ingredients
- 1 lb hard Chinese-style tofu or extra firm silken Japanese style tofu, drained, squeezed and crumbled
- 1/3 cup olive oil
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dry basil
- 1 tsp dry oregano
Directions
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Mix tofu and all other ingredients in bowl and toss well. Adjust seasonings. Makes about 3 cups filling.
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Note:olive oil is necessary for the proper “mouth feel.” The amount can be reduced or you may substitute another oil;however, olive oil in the amount given gives the best flavor and texture.
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1/4 cup/serving77 cal.