Farfalle W/ "Ricotta" And Sautéed Tomatoes - Vegan

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   PREP:

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   1. Start by pressing tofu. Wrap tofu in a few papertowels, place on a cookie sheet, place another cookie sheet on top, and stack a few heavy books on top of that. Let it sit for about 20-30 minutes.

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   2. While waiting start halving tomatoes, chop garlic, slice basil for tomatoes (roll basil leaves and cut at a 45u00b0 angle), and finely chop basil for ricotta.

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   3. Begin boiling water for pasta. Add a little salt to the water.

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   For ricotta:

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   1. Using your hands, crumble tofu in a large bowl.

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   2. Add lemon juice, garlic, salt & pepper, and basil.

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   3. Mush everything together until no tofu chunks remain and mixture is more the consistency of ricotta (about 2 minutes)

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   4. Add oil and nutritional yeast and mix together using a fork (the mix gets kinda sticky after you add the oil)

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    5. Set aside.

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    At this point add pasta to boiling water, as the tomatoes won't take very long.

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    For tomatoes:

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    1. Add oil to pan and heat. Add garlic, saute about a minute, add tomatoes and saute them until your pasta is cooked through (about 7 minutes.) Add basil last minute to keep its color.

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    - Drain pasta, add to ricotta mixture, add tomatoes, and toss everything together. ENJOY your tasty vegan meal!!!

No additional tips available.