This tofu ricotta is made out of 100% whole food ingredients! Oil and Sugar free! It even uses miso paste in place of table salt. This ricotta stuffing can be used in a whole bunch of recipes! My favorites are: lasagna, stuffed shells, and manicotti.
Ingredients:
1 block of extra firm tofu
1/4 cup nutritional yeast
1 tsp Onion Powder
1 tsp Garlic Powder OR 1-2 cloves of garlic
1/2 of a lemon, juiced
1 tsp Italian Seasoning Blend
1 tsp Oregano
1 tsp Basil
3 tsp white miso paste
1/2 cup of vegetable broth (Imagine foods sells an unsalted veggie broth)
HOW TO:
1. Press your tofu to get all of the water out. I prefer to buy my tofu already pre-pressed because I'm lazy and I can never chill long enough to get all of the water out, haha. The brand I like best is Nasoya! I've started seeing pre-pressed tofu option in groceries stores more and more recently.
2. Toss all of those ingredients into a high speed blender. I blended this while stirring constantly for 4-5 minutes. I love my tofu ricotta really creamy. If you find that your mixture is too dry then add more veggie broth 1 tbsp at a time.
3. Once everything is blended up to your liking, that's it! You're done! Time to use this ricotta to make stuffed shells, lasagna, manicotti, vegan pizza... you name it!
WHY MISO INSTEAD OF SALT?
Many of us are eating way more salt than we should be on a daily basis. Processed foods, fast food, and take out foods are typically loaded with salt. Salt is delicious so it only makes sense! However, too much salt can contribute to adverse health effects long term. I try my best to limit my salt intake, especially when I prepare and create meals at home. Miso has all of the wonderful flavor we get from salt but without the adverse health effects! I learned about the health benefits of miso from one of my favorite doctors, Dr. Michael Greger. He is the author of "How Not To Die" and "How Not To Diet" and creator of nutritionfacts.org, a nonprofit dedicated to sharing the latest scientific research regarding nutrition. On his website he details the science of reducing our sodium intake and why miso is a healthier alternative to table salt. Here's a link to the full article: https://nutritionfacts.org/2020/04/14/what-about-the-sodium-in-miso/
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