Dairy-Free Easy Baked Homemade Tofu Ravioli

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Dairy-Free Easy Baked Homemade Tofu Ravioli

 

1 12-oz box Extra Firm Silken Tofu

1 t. salt

1 T. lemon juice

1 t. dried thyme

2 cups baby spinach leaves, rinsed, stems removed

Dairy-free Pesto, store-bought or homemade

Wonton Wrappers

1 1/2 cups tomato sauce, either store-bought or homemade

For the Cheese Sauce:

1/3 cup soymilk powder

1 cup plain soymilk

1/3 cup nutritional yeast

1 t. salt

Pepper, to taste

 

 

 

 

 

1. Preheat the oven to 350 F. Lightly oil a 9â€x 13†casserole dish and set

aside.

 

2. Make the filling. Crumble the tofu and mix in the salt, lemon juice and thyme

until just combined. Mix in the baby spinach leaves and set aside.

 

3. Spread about ½ t- 1 t. of dairy-free pesto sauce on about 16-20 wonton

wrappers. On top of each of the wrappers, spoon about 2 T. of filling. Using a

thin pastry brush or your fingers, brush the edges of the wontons with water.

With dry hands, place new wonton wrappers on top of the ones with the filling.

Pinch along the openings of the wrappers to seal, placing them in the prepared

dish as you finish assembling the remaining ravioli. Pour the tomato sauce over

the ravioli.

 

4. Make the dairy-free cheese sauce. In a small saucepan, whisk together the

soymilk powder with 1/3 cup of the soymilk until combined. Over low heat, stir

in the remaining soymilk, nutritional yeast and salt until smooth. Cook until

just slightly thickened, about 2-3 minutes. Add additional salt and pepper to

taste.

 

5. Pour the dairy-free cheese sauce over the prepared ravioli and bake until

lightly brown on top, about 35 minutes. Serve hot.

 

Serves 4

 

Source: From Ashley Skabar, Your Guide to Dairy Free Cooking @about.com

Formatted by Chupa Babi: 03.25.08

 

This dairy-free version of a ricotta-stuffed classic is so delicious and

satisfying while still healthier than traditional stuffed pasta dishes. Don't be

intimidated by the list of ingredients; this recipe is actually quite simple to

make! The ravioli can be prepared several hours ahead of time and kept in the

refrigerator before adding the sauces.

 

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