However, I will say that my favorite part of this recipe was using
the tofu ricotta mixed into the pasta before baking, so if you are short on time, make this and use the jarred sauce -LSB-...]
A super simple and delicious recipe made with pasta shells stuffed with a super creamy cashew -
tofu ricotta mixed with spinach and topped with a quick garlicky sauce!
Not exact matches
Ok... just made baked ziti n used the
tofu ricotta from Veganomicon
mixed w tomato Basil sauce from TJ «s topped w this Alfredo n sprinkle TJ vegan mozz... the shizz my friends...
I drained the
tofu, added the rest of the ingredients and then mashed away until the texture was crumbly like
ricotta and everything was uniformly
mixed.
Probably one of my favorite recipes now, and I
mixed some leftover
tofu ricotta with a bit of marinara and served it as a dip with chips!
The recipe as it stands is vegetarian, you'll need to replace the eggs with an equivalent amount of egg substitute to make it vegan, switch the
ricotta cheese with soy cheese or silken
tofu, and double check the Lipton Onion Soup
Mix as well.
These vegan stuffed shells are filled with a
mix of dairy - free cashew
tofu ricotta and garlicky basil pea pesto, and baked up in a creamy sauce to bubbly perfection.
These vegan stuffed shells are filled with a
mix of dairy - free cashew
tofu ricotta and garlicky basil pea pesto, and baked up in a creamy sauce to bubbly perfection.Have I mentioned how much I absolutely love pesto?
Make the
ricotta: In a medium
mixing bowl, mash
tofu with your hands or an avocado masher, until it resembles
ricotta cheese.
While the pasta is cooking, in a large
mixing bowl crumble the
tofu up with your hands into a
ricotta type texture.