Tofu Ricotta

1. 1

   Break the tofu into large chunks.

2. 2

   Place in a sauce pan and cover with water.

3. 3

   Bring to a boil, reduce heat, simmer for 5 minutes.

4. 4

   Drain well.

5. 5

   Chill covered in the fridge until cool enough to handle.

6. 6

   Crumble and place in a bowl with remaining ingredients.

7. 7

   Remember leave out the herbs if you want this to be sweet.

8. 8

   Mash and blend until mixture has a fine grainy texture, similar to ricotta or cottage cheese.

9. 9

   Chill several more hours or over night before serving.

10. 10

    This will store for 5 days in the fridge.

* Per serving · 4 servings · Values may vary.

No additional tips available.