Monday, December 31, 2012

Basil Tofu Ricotta

Traditionally at Christmas my family will make a big pan of lasagna for dinner. The thought behind it is that it is a day for the family to spend together and it is really hard to do that when you are trying to cook a turkey or ham and all of the fixings. This tradition has been great until this year when I found that I am allergic to the most delicious part of lasagna! In June I got really sick and after a visit to the allergist we found out that I am allergic to dairy. Really sucks when you like ice cream, cheese, yogurt, chocolate milk. Not wanting my family to miss out on our yearly tradition I did some research for tofu ricotta recipes and once I found one that I liked I went to work on changing it to where I would love it! Happy to report that below is the recipe that I came up with and we still got to celebrate our tradition albeit with 2 different pans of lasagna. Happy New Year!


  • 1 pound firm tofu, pressed
  • 2 teaspoons fresh lemon juice
  • 1 tablespoon minced garlic
  • 1/4 teaspoon ground sea salt
  • 1 dash ground black pepper
  • 1 tablespoon freeze dried basil
  • 1/2 tablespoon dried oregano
  • 2 teaspoons olive oil
  • 1/4 cup Parma Vegan Parmesan Cheese
1. To press tofu put it in a dish with a couple of paper towels under and on top of it.  I put one of my medium sized glass mixing bowls on it for about 20-25 minutes.  After about 10 minutes change the paper towels.  Trust me you will want to do this because they will be soaked.
To press tofu put in dish w/ couple paper towels under & on top & place bowl on top. Let sit for 20-25 mins. Might have to change paper towels part of way through. 

2.  In a large bowl, mash tofu with your hands until crumbly.

In a large bowl, mash tofu with your hands until crumbly.

3.  Add lemon juice, garlic, salt, pepper, oregano & basil.

Add lemon juice, garlic, salt, pepper, oregano & basil.

4.  Mix well with hands until it reaches the consistency of ricotta.

Mix well with hands until it reaches the consistency of ricotta.

5.  Add olive oil & stir with a fork.

Add olive oil & stir w/ a fork.

6.  Add Parma and mix all ingredients with a fork.  Cover and refrigerate until ready to use.

Add parma & mix all ingredients w/ a fork. Cover & refrigerate until ready to use.

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