Tofu 'ricotta' filling

Yield: 1 servings

Measure Ingredient
1 pounds Firm tofu; drained, squeezed &
\N \N ; crumbled
⅓ cup Olive oil
1 teaspoon Salt
1 teaspoon Garlic powder
1 teaspoon Onion powder
1 teaspoon Dry basil
1 teaspoon Dry oregano

Mix tofu and all other ingredients in bowl; toss well. Adjust seasonings.

Makes about 3 cups filling.

Note: Olive oil is necessary for the proper "mouth feel." The amount can be reduced or you may substitute another oil; however, olive oil in the amount given gives the best flavor and texture. Per ¼ cup filling there is 7 grams of fat. |

Recipe by: August 1996 Vegetarian Times Converted by MM_Buster v2.0l.

Similar recipes