Recipe: Tofu Ricotta (ricotta cheese substitute using tofu)
Recipe CollectionsTofu Ricotta
Source: The Ultimate Uncheese Cookbook: Delicious Dairy-Free Cheeses and Classic "Uncheese" Dishes by Joanne Stepaniak
Use this versatile nondairy mixture in any traditional recipe that calls for creamy ricotta cheese, Omit the optional seasonings for use in sweeter fare and dessert recipes.
1 pound (16 ounces) firm regular tofu, drained
3 tablespoons fresh lemon juice
2 teaspoons mild sweet syrup (your choice)
1 teaspoon dried basil (optional)
1/2 teaspoon salt
1/4 teaspoon garlic powder (optional)
Break tofu into large chunks. Place in a saucepan and over with water, Bring to a boil, reduce heat, and simmer for 5 minutes. Drain well. Chill covered in the refrigerator until cool enough to handle.
Crumble and place in a bowl with remaining ingredients. Mash and blend until mixture has a fine, grainy texture similar to ricotta or cottage cheese. Chill several hours or overnight before serving to allow flavors to blend. Will keep in refrigerator for about 5 days.
Per 1/4 cup:
Calories 78, protein 8 g, fat 4 g, carbohydrate 4g, calcium 105 mg, sodium 126 mg
FREE OF: Gluten, Nuts, Yeast, Corn
Source: The Ultimate Uncheese Cookbook: Delicious Dairy-Free Cheeses and Classic "Uncheese" Dishes by Joanne Stepaniak
Use this versatile nondairy mixture in any traditional recipe that calls for creamy ricotta cheese, Omit the optional seasonings for use in sweeter fare and dessert recipes.
1 pound (16 ounces) firm regular tofu, drained
3 tablespoons fresh lemon juice
2 teaspoons mild sweet syrup (your choice)
1 teaspoon dried basil (optional)
1/2 teaspoon salt
1/4 teaspoon garlic powder (optional)
Break tofu into large chunks. Place in a saucepan and over with water, Bring to a boil, reduce heat, and simmer for 5 minutes. Drain well. Chill covered in the refrigerator until cool enough to handle.
Crumble and place in a bowl with remaining ingredients. Mash and blend until mixture has a fine, grainy texture similar to ricotta or cottage cheese. Chill several hours or overnight before serving to allow flavors to blend. Will keep in refrigerator for about 5 days.
Per 1/4 cup:
Calories 78, protein 8 g, fat 4 g, carbohydrate 4g, calcium 105 mg, sodium 126 mg
FREE OF: Gluten, Nuts, Yeast, Corn
MsgID: 3129917
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes Using Tofu (24)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes Using Tofu (24)
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (28)
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!