A few weeks ago, I bought this stunning vegan book called Vegan with a Vengeance from Isa Chandra Moskowitz from the PostPunk Kitchen. She inspires me all the time. I know she has written several cookery books now & I have 3 of them! Ooh yeah, baby. I can buy them or order them in Belgium in the English book store Waterstone’s in Brussels. I am one lucky girl! :) Go check out Isa’s website for some vegan recipes, tips & super appetizing vegan inspiration! ;)
This basil herbed tofu ricotta is an adapted recipe of her tasty recipe in her 1st book ever: Vegan with a Vengeance! She rocks my taste buds! Ooh yeah! This pasta recipe is a very tasty one, easy & quickly to make. It took me 15 minutes from beginning to finish! :)
Recipe: For about 3 persons or for 2 persons with a lot of hunger!
1 pack of 250 gr firm herbed tofu, drained, pad dry on kitchen paper, pressed for about 30 minutes, pad dry again on kitchen paper
1 tablespoon of nutritional yeast
2 teaspoons of a fruity EVOO
2 teaspoons of lemon juice
10 grins of finely milled black pepper
1/4 teaspoon of sea salt flakes + a bit more
15 large green basil leaves, cleaned & more finely cut up
300 gr of cooked & drained GF & vegan brown rice spiral pasta
1. After draining the herbed tofu well, pad the tofu dry on kitchen paper & mush the tofu with your hands, until it’s crumbly.
2. Add lemon juice, sea salt, black pepper & cut up basil leaves. Mix with a spoon. With your hands, mush the mix again until you reach a ricotta-style texture. This can take 2 to 5 minutes.
3. Add the fruity EVOO & mix with a fork. Add the nutritional yeast & mix again all together. Taste! It has to taste fab! Add some seasoning if you need to.
Use instantly on your cooked brown rice pasta & mix it into your hot pasta & enjoy instantly with a loved one! ;) Enjoy, my lovely ones!
Note: This herbed tofu ricotta mix keeps well in the fridge for about 3 days. This basil tofu ricotta is also tasty heated up in the microwave with some leftover pasta. Yummy Yum!
This would also be quite tasty with some dry roasted pine nuts on top of the tofu mix pasta. MMM,…!
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Sophies Foodie Files
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