Honestly, I thought I would never be able to eat any stuffed pasta ever again, but in the vegetarian and vegan world, and something found so frequent in Asian cuisine, there is tofu. The other cheese.
Say hello to tofu ricotta! We can finally have ravioli, tortellini, lasagna…!
Anyways, onwards shall we? This recipe is an adaptation from Thug Kitchen and makes about two cups.
– ¼ cup sunflower seeds (raw, hulled), pine nuts or cashews (use whichever)
– 1 block (14oz) extra-firm tofu
– 2 tsp white miso paste
– 1 tbsp olive oil
– ½ tsp lemon zest
– 1 tbsp lemon juice
– A pinch of ground nutmeg
– ¼ tsp salt
– 3 garlic cloves
– ¼ cup nutritional yeast
If you just want to buy a small amount of nutritional yeast as oppose to a container of it, you can find it at a bulk food store. I was able to find it in the spice area at my local Bulk Barn.
1. Open tofu package and drain water. Set aside.
2. Put sunflower seeds, pine nuts or cashews and garlic cloves in a food processor and processed until it becomes a paste.
4. Remove content into a bowl and add olive oil, lemon zest, lemon juice, nutmeg, miso and salt. Mix together then add nutritional yeast. Mix until well incorporated. Set aside in the fridge until use.