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Tofu "Ricotta" Caprese
Servings:
Serves 4 as an appetizerPrep Time:
10 minutesCook Time:
0 minutes
Ingredients
This recipe was adapted for fresh from Trevor Sullivan, owner of Pingala Cafe in Burlington, Vermont. It will make more tofu "ricotta" than needed; store in an airtight container for up to three days. Use as a spread for sandwiches, a topping for crostini, or a dip for crudite.
14 oz. firm tofu
2 garlic cloves
1/4 cup olive oil, plus more for drizzling
1 Tbsp. nutritional yeast
1 tsp. lemon juice
Salt and pepper
3 heirloom tomatoes, sliced
1/2 cup torn basil
Directions
1. Add tofu, garlic, oil, nutritional yeast, lemon juice, and 1/2 teaspoon salt to a food processor and puree until smooth.
2. Dollop about 1/2 cup tofu mixture evenly over tomato slices. Drizzle with oil, sprinkle with basil, and season with salt and pepper to taste.
Source: Hannaford fresh Magazine, July - August 2018
Nutrition
| Nutritional Facts | |
| Servings | Serves 4 |
| Base Nutrients | |
| Calories | 90 kcal (5%) |
| Calories from Fat | 54 kcal (0%) |
| Total Fat | 6 g (9%) |
| Saturated Fat | 1 g (5%) |
| Cholesterol | 0 mg (0%) |
| Sodium | 75 mg (3%) |
| Total Carbohydrates | 6 g (2%) |
| Dietary Fiber | 2 g (8%) |
| Protein | 4 g (7%) |
| Vitamins | |
| Vitamin A | n/a |
| Vitamin C | n/a |
| Minerals | |
| Calcium | n/a |
| Iron | n/a |
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