5 Reviews of Basil-Tofu Ricotta (Non-Dairy)

From: Chef #761767

On Feb 19, 2008

I tried this recipe last night and my fiance and I loved it. I added it to the Portabello Mushroom Pizza recipe. I scooped out the gills of the mushroom and stuffed them with the basil-tofu ricotta and topped it with the gills. My fiance just added hot sauce after they were heated. He was impressed. He also had an idea to make it creamier and at it to a sandwich.

From: VegSocialWorker

On Mar 23, 2008

Fantastic! This was really good in the vegan lasagna I made last night. In addition to the tofu ricotta, I used whole wheat pasta, a lentil-chard mixture, tomato sauce, a tub of cilantro pesto (oil and dairy free from the farmers' market) and a cashew cheese. This was the best lasagna I have ever made- vegan or otherwise. Changes I made: I left out the oil and used dried basil. Thanks for posting, this is a keeper!

From: crystalrainbow

On Nov 8, 2008

Was blah so I added 2 more garlic cloves, black pepper, some Mrs. Dash and the flavor finally kicked in. I will make it again with the adaptions I made.

From: EmilyStrikesAgain

On Nov 12, 2008

LOVE this recipe- we have Vegan with a Vengeance and made it with a vegan lasagna recipe. It made a tofu/vegan ultra-skeptic a tofu believer, to her dismay. Stands up well enough on its own spread on crackers and toasted bread as well.

From: billybolo

On Jun 4, 2009

I used this in stuffed shells and it came out great!