Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Basil-Tofu Ricotta (Non-Dairy) Recipe
    Lost? Site Map

    Basil-Tofu Ricotta (Non-Dairy)

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

    Sort by:

    • on June 04, 2009

      I used this in stuffed shells and it came out great!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 12, 2008

      LOVE this recipe- we have Vegan with a Vengeance and made it with a vegan lasagna recipe. It made a tofu/vegan ultra-skeptic a tofu believer, to her dismay. Stands up well enough on its own spread on crackers and toasted bread as well.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 08, 2008

      Was blah so I added 2 more garlic cloves, black pepper, some Mrs. Dash and the flavor finally kicked in. I will make it again with the adaptions I made.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 23, 2008

      Fantastic! This was really good in the vegan lasagna I made last night. In addition to the tofu ricotta, I used whole wheat pasta, a lentil-chard mixture, tomato sauce, a tub of cilantro pesto (oil and dairy free from the farmers' market) and a cashew cheese. This was the best lasagna I have ever made- vegan or otherwise. Changes I made: I left out the oil and used dried basil. Thanks for posting, this is a keeper!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 19, 2008

      I tried this recipe last night and my fiance and I loved it. I added it to the Portabello Mushroom Pizza recipe. I scooped out the gills of the mushroom and stuffed them with the basil-tofu ricotta and topped it with the gills. My fiance just added hot sauce after they were heated. He was impressed. He also had an idea to make it creamier and at it to a sandwich.

      people found this review Helpful. Was this review helpful to you? Yes | No
    « Previous 1 Next »

    Advertisement

    Nutritional Facts for Basil-Tofu Ricotta (Non-Dairy)

    Serving Size: 1 (531 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 280.7
     
    Calories from Fat 142
    50%
    Total Fat 15.8 g
    24%
    Saturated Fat 2.8 g
    14%
    Cholesterol 0.0 mg
    0%
    Sodium 330.6 mg
    13%
    Total Carbohydrate 14.6 g
    4%
    Dietary Fiber 8.6 g
    34%
    Sugars 1.5 g
    6%
    Protein 28.4 g
    56%

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes