Torgotta Cheese (Or, Torgo's Vegan Tofu Ricotta) |
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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 12 |
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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. Ingredients:
12 ounces firm tofu |
2 tablespoons lemon juice |
1/2 teaspoon garlic powder |
1/4 teaspoon salt |
1 dash pepper |
1 teaspoon dried basil |
1 teaspoon dried oregano |
2 teaspoons olive oil |
1/4 cup nutritional yeast |
Directions:
1. Crumble tofu in large bowl.
2. Add lemon juice, garlic powder, saltnpeppa, basil & oregano.
3. Use your favorite (unburned) hand to squeeze ingredients together.
4. Add oil & yeast. Utilize utensil to combine.
5. The end.
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