Tofu 'ricotta' filling
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Firm tofu; drained, squeezed & |
| ; crumbled | ||
| ⅓ | cup | Olive oil |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Garlic powder |
| 1 | teaspoon | Onion powder |
| 1 | teaspoon | Dry basil |
| 1 | teaspoon | Dry oregano |
Directions
Mix tofu and all other ingredients in bowl; toss well. Adjust seasonings.
Makes about 3 cups filling.
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. Per ¼ cup filling there is 7 grams of fat. |
Recipe by: August 1996 Vegetarian Times Converted by MM_Buster v2.0l.
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