Faux ricotta (hl)

Yield: 1 Servings

Measure Ingredient
1 pounds Firm reduced-fat tofu
3 tablespoons Miso, (up to 4)
1 tablespoon Olive oil

Blanch the tofu in boiling water for 2 minutes, then drain and pat dry.

Slice the tofu in 1-inch slices, weight it down and let drain for 2 hours.

In a small bowl mix together the miso and olive oil. Spread the mixture on each tofu slice, covering all the surfaces. Set the slices on a large plate, cover with waxed paper and let sit at room temperature for at least 8 hours or overnight. Scrape off and discard the miso. Crumble and use the "cheese" as you would regular ricotta. Store, covered and refrigerated, for up to one week.

Yield: 2½ cups or 9 servings Nutritional information: 55 calories and 2½ grams of fat Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer <4paws@...> on 199724,, Recipe by: TVFN: RECIPE FOR HEALTH SHOW #RHD307 Posted to MC-Recipe Digest V1 #639 by 4paws@... (Shermeyer-Gail) on Jun 07, 1997

Similar recipes