Here is a recipe from Skinny B*tch in the Kitch. I have loved every recipe I tried out of it so far. I thought I would never taste the wonderful flavors of ricotta for the rest of my days, but not now. This recipe is so simple and takes literally a few minutes. You can use it for whatever you would make with ricotta. I used it in lasagna this week. In the picture, it was topped on the Weight Watchers creamy spaghetti sauce recipe from their Getting Started booklet. (I tweaked the recipe a little by using less oil and less tofu to achieve a nice Weight Watchers points value.)
Don’t have a food processor? If you don’t, you need one! I am finding that I use it more and more and couldn’t imagine not having one. It’s really a good investment and not a bad gift request.
Process these ingredients in the food processor: 14 oz. of extra firm tofu, 3 cloves of garlic, 1 tbsp extra virgin olive oil, 1 tsp dried oregano, 3/4 tsp fine sea salt. That’s it!!! It can be refrigerated for one week.
Makes 2 cups. 6 1/4 cup servings. Weight Watchers Points Plus value: 2 (Power Food)
Vegan
Please Pass the Tofu 