Tofu Ricotta Filling

[Guest guest]

Tofu " Ricotta " Filling

Source: Vegetarian Times, 1996

 

Makes about 3 cups filling

 

Use this filling to stuff pasta shells, manicotti, rigatoni or cannelloni. Mix

in some chopped spinach and soy Parmesan cheese for a different flavor or just

toss it with cooked (gf) penne pasta and marinara and bake in a casserole.

 

1 lb hard Chinese-style tofu or extra-firm silken Japanese-style tofu, drained,

squeezed and crumbled

1/3 cup olive oil

1 tsp salt

1 tsp garlic powder

1 tsp onion powder

1 tsp dry basil

1 tsp dry oregano

 

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

 

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.