| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegan | Vegan | 1 | Servings | |
INGREDIENTS
| 1 | lb | Firm tofu |
| 1/3 | c | Olive oil |
| 1/2 | t | Ground nutmeg |
| 1/2 | t | Seasoned salt or rock salt |
INSTRUCTIONS
Subject: VEGAN: "Ricotta" from Tofu This is also from the Marylin Diamond American Vegetarian Cookbook. She has several substitutes for meat and dairy products made from tofu. I'm posting this one for the person who was looking for ricotta-free lasagna. good for lasagna and spanokopita food process 3/4 of the tofu and everything else until smooth. Mash in remaining tofu with spoon. Posted to JEWISH-FOOD digest by Shaul and Aviva Ceder <ceder@netvision.net.il> on Dec 24, 1998, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1055
Calories From Fat: 861
Total Fat: 98.8g
Cholesterol: 0mg
Sodium: 37.9mg
Potassium: 603.3mg
Carbohydrates: 9.6g
Fiber: 2g
Sugar: 2.6g
Protein: 44.9g