These tasty nuggets are a favorite in our house. This recipe is from the Down To Earth Cookbook by Lacey Sher and Gail Doherty. They are simple to make and can be served hot or cold. We usually eat them with mashed potatoes and gravy. Leftovers can be used in sandwiches with mayonnaise. Prep time includes pressing the tofu for 1/2 hour. Enjoy!
Mmmmmm. This recipe is a combination of Joanne Stepaniak's "Unstuffed Shells" from Vegan Vittles and Isa Chandra Moskowitz & Terry Hope Romero's "Cashew Ricotta" from Veganomicon. The cheese is a non-dairy dream. Creamy and rich.