Ingredients for Torgotta Cheese Or Torgo's Vegan Tofu Ricotta
- 14 ounces (400g) firm or extra-firm tofu
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 1 tablespoon olive oil
- 1 teaspoon nutritional yeast
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How to Make Torgotta Cheese Or Torgo's Vegan Tofu Ricotta
- Crumble 14 ounces (400g) of firm or extra-firm tofu into a large bowl.
- Add 2 tablespoons of lemon juice, 1 teaspoon of garlic powder, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, 1 tablespoon of dried basil, and 1 tablespoon of dried oregano.
- Use your hands (or a potato masher) to thoroughly combine all ingredients, squeezing out excess liquid.
- Stir in 1 tablespoon of olive oil and 1 teaspoon of nutritional yeast.
- Use a whisk or fork to combine until smooth and creamy.
- Taste and adjust seasonings as needed. Serve immediately or store in an airtight container in the refrigerator for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
3g
Fat
7g
Carbs
3g