Vora suggests making a kind of tofu ricotta that can be stirred, packed, and folded into various pasta dishes. 'Simply blend extra firm tofu with nutritional yeast, salt and pepper, olive oil, and a few seasonings like lemon juice and garlic.' The result is a creamy addition that can be stuffed into pasta shells, used as a filling for ravioli, or layered in between the strips of pasta in a vegan lasagna recipe.
'If you're making a pasta salad, swap your regular feta with homemade tofu feta for a protein boost,' Vora suggests. You'll want to plan in advance to make tofu feta that brings a briny, savory presence to your dishes by placing tofu chunks into a bath of salt, vinegar, and hot water to rest overnight - then marinate your feta substitute with standard ingredients like olive oil, lemon, and herbs of your choice before adding to your meal.
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