Tofu Ricotta 1

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* Exported from MasterCook *

 

Tofu Ricotta 1

 

Recipe By :Giant Book of TOFU Cooking - K. Lee Evans & Chris Rankin

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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12 ounces firm tofu -- drained and crumbled

2 tablespoons olive oil

2 medium onions -- chopped

4 garlic cloves -- minced

2 tablespoons soy sauce

1/2 cup water

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1 tablespoon fresh parsley sprigs -- chopped

 

In a medium-sized saucepan, saute the onion and garlic in oil.

 

Once the onions are golden and transparent, add the tofu, soy sauce, water, and

herbs. Stir until blended.

 

Cover the mixture and simmer on low heat for 15 minutes. Store in refrigerator

until ready to use.

 

Tip: For a half creamy/half chunky Tofu Ricotta, blend half of the tofu in a

blender, and mash the other half.

 

Description:

" Transform your favorite Italian recipes with this low-fat alternative

to traditional ricotta cheese. "

Yield:

" 2 cups "

 

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Per Serving (excluding unknown items): 627 Calories; 43g Fat (57.8% calories

from fat); 33g Protein; 37g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol;

2099mg Sodium. Exchanges: 1/2 Grain(Starch); 7 Lean Meat; 5 Vegetable; 7 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0