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Herbal Vegan Tofu Ricotta | Vegetable News

Toast toast, fill it in pasta bowls or use this super simple ricotta from the virtual vegan cooking course Compassionate Cuisine as a herb dip at your summer garden gatherings.

What you need:

1 (14-ounce) packet of firm tofu, drained, rinsed, and pressed
¼ cup nutritional yeast
1 tablespoon of onion powder
1 tablespoon of yellow miso
2 teaspoons of olive oil
2 tablespoons of fresh lemon juice
¾ teaspoon of salt
¼ cup chopped fresh herbs (such as basil, oregano, tarragon, chives)

What you are doing:

  1. In a medium-sized bowl, crumble the tofu. Add nutritional yeast, onion powder, miso, oil, lemon juice, and salt. Mix well and then carefully mix in fresh herbs.
  2. Eat immediately or store covered in the refrigerator for up to a week.

Image Credit: Compassionate Kitchen

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