This vegan ricotta is a tofu alternative that replaces ricotta for lasagna. No dairy whatsoever!
Ingredients
- 1 pound extra-firm tofu
- 1 tablespoon garlic powder
- 1 teaspoon oregano
- 1 teaspoon basil
- 1 teaspoon lemon juice
- extra-virgin olive oil, or as needed
Directions
Step 1
Blend tofu, garlic powder, oregano, basil, and lemon juice in a blender until combined. Stream olive oil into tofu mixture while blending until you obtain a desired consistency.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 111 | |
% Daily Value * | |
Total Fat10g | 12% |
Saturated Fat1g | 7% |
Sodium4mg | 0% |
Total Carbohydrate2g | 1% |
Dietary Fiber0g | 1% |
Total Sugars1g | |
Protein5g | |
Vitamin C1mg | 4% |
Calcium206mg | 16% |
Iron3mg | 18% |
Potassium90mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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