Saturday, February 20, 2016

Tofu Ricotta

We spent last weekend being spoiled at the Stanford Inn by the Sea and eating marvelous vegan cuisine at Ravens Restaurant. One of their signature dishes is a ravioli stuffed with tofu ricotta. We ate that dish with delight over the weekend, and were thrilled to see the recipe for this magical ricotta in their newly published cookbook. I just made two cups of it, which I plan to use in a lasagna I'm serving tomorrow to my students, and it came out like a dream:

14oz firm tofu (a whole standard package)
1 tsp olive oil
1/2 cup orange juice
2 tsp orange zest
big handful of basil leaves
5 garlic cloves
1 tsp salt
1 tsp pepper
2 tbsp nutritional yeast

Place all ingredients in the food processor and process until smooth. Do not overprocess, because it will become watery. Use within three days.

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