Basil Tofu Ricotta

1 lb tofu drained and pressed (to press tofu wrap in dish towel and place something heavy on it like a phonebook. Let sit for 1-2 hours)

1 garlic clove (minced)

2 teaspoon olive oil

2 teaspoon lemon juice

1 tsp onion powder

1 handful fresh basil

1 tablespoon diced onion

1/4 tsp celery salt or 1 tablespoon diced celery

2 tablespoons nutritional yeast

salt / pepper

 

 

Place towel around tofu and something heavy on top to drain all the water. Let the tofu drain 1-2 hours. Pat dry. Add tofu & ingredients to blender / food processor. For best result refrigerate one hour.

 

Zucchini cannelloni

Peel zucchini length wise with a carrot peeler. Lay strips of zucchini and stuff with sautéed veggies & ricotta. Roll strips to mock cannelloni. Bake 15-20 mins 375 F. Add marinara to taste!