Tofu "Ricotta" Caprese
This recipe was adapted for fresh from Trevor Sullivan, owner of Pingala Cafe in Burlington, Vermont. It will make more tofu "ricotta" than needed; store in an airtight container for up to three days. Use as a spread for sandwiches, a topping for crostini, or a dip for crudite.
Nutrition
Calories: 90 kcalCarbohydrates: 6 gProtein: 4 gFat: 6 gSaturated Fat: 1 gSodium: 75 mgFiber: 2 gSugar: 4 g
Ingredients
- 14 oz. firm tofu
- 2 garlic cloves
- 1/4 cup olive oil plus more for drizzling
- 1 Tbsp. nutritional yeast
- 1 tsp. lemon juice
- Salt and pepper
- 3 heirloom tomatoes sliced
- 1/2 cup torn basil
Instructions
- 1. Add tofu, garlic, oil, nutritional yeast, lemon juice, and 1/2 teaspoon salt to a food processor and puree until smooth.
- 2. Dollop about 1/2 cup tofu mixture evenly over tomato slices. Drizzle with oil, sprinkle with basil, and season with salt and pepper to taste.
- Source: Hannaford fresh Magazine, July - August 2018