Tofu ricotta
Yield: 8 Servings
Ingredients:
- 2 lb . tofu (soft curd)
- 1/4 cup olive oil (extra-virgin)
- 1 Tbl. honey
- 1 Tbl. lemon juice
- 1 tea. salt Mash tofu with a fork. Stir in remaining
Instructions:
ingredients. Refrigerate for 1/2 hour or more. Use in place of ricotta in recipe. Approx. 2 lbs. (For deserts you might want to add a bit less oil. For lasagna manicotti etc saute finely minced onion and garlic in the oil before adding. I usually leave the salt out as we are not salt eaters but the flavor is closer to ricotta's with the salt.)
