BEST Vegan Ricotta (DF, Nut-Free)
Author: 
Serves: 4
 
Ingredients
  • Tofu Ricotta:
  • 6 oz Firm Tofu
  • 1.5 tbsp lemon juice
  • 1¼ tbsp miso paste
  • ¼ cup fresh basil
  • ¼ tsp salt
  • 1 clove garlic, minced
  • To Serve:
  • 2 Toufoyan Garlic Pita Bread, halved
  • Italian Grilled Chicken: (adapted from Recipetineats)
  • Assorted Salad Leaves
  • Roasted Red Bell Pepper
  • Fresh Basil
Instructions
  1. Tofu Ricotta: Pat the tofu dry. Weigh it down with a plate or something heavy (like a book) for 20 mins. until most of the water is squeezed out.
  2. Add all the tofu ricotta ingredients into your blender and blitz till mixed well. Taste and adjust seasoning. (NO BLENDER? Just mash up your tofu with a fork, finely chop your basil before mixing everything together.)
  3. To Serve: Spread onto the pita and stuff with chicken, salad, roasted bell peppers and basil.
Nutrition Information
Calories: 49.5 Fat: 2.2g Carbohydrates: 3.6g Sugar: 2g Protein: 4.9g
Recipe by Unconventional Cooks at https://unconventionalcooks.com/2017/03/11/best-vegan-ricotta-df-nut-free/