Prep 5 mins
Cook 0 mins
I am Torgo. The Master's unnatural vegan bender has forced me to become more creative. This recipe is great for Torgogna (see my other recipes) but could work wherever ricotta desires abound.
- Crumble tofu in large bowl.
- Add lemon juice, garlic powder, saltnpeppa, basil & oregano.
- Use your favorite (unburned) hand to squeeze ingredients together.
- Add oil & yeast. Utilize utensil to combine.
- The end.
YUM! Wow, this was delicious and very easy. I just dumped everything in at once and crumbled/mixed by hand. I'll be using this in a vegan lasagna.
I accidentally used a whole 16 oz block of Rosewood extra firm tofu and put the whole thing in my Torgogna, but it still tasted great.