Prep 5 mins
Cook 0 mins
This is great if you want to make a dairy-free lasagna. Firmness of tofu will determine texture of "ricotta".
- 453.59 g tofu
- 14.79 ml garlic powder
- 4.92 ml oregano
- 4.92 ml basil
- 4.92 ml lemon juice
- 14.79 ml olive oil
- Blend all ingredients well.
- Use in lasagna recipe in place of ricotta.
Great recipe! I used it for stuffed manicotti. I did decrease the amount of garlic powder to 1/2 teaspoon though. On my bottle it said 1 clove of garlic = 1/8 teaspoon garlic powder. So.....1 Tablespoon would be equal to 24 cloves of garlic if I did my math right, haha?
This is REMARKABLY similar to the real thing in texture and taste. I used extra firm tofu and just as a preference, I omitted oil.
We use 2-3 cloves of fresh garlic instead of powdered but follow the recipe otherwise. It's a delicious substitute for ricotta. We actually prefer it. Thanks!