tofu ricotta

8 Servings
2 pounds . tofu (soft curd)
 1 Tbl. honey
 1 Tbl. lemon juice
 1 tea. salt Mash tofu with a fork. Stir in remaining

¼ cup olive oil (extra-virgin) ingredients. Refrigerate for ½ 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.)

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