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Mashing tofu and adding a handful of ingredients such as lemon juice, basil, salt, and garlic leads to a tasty ricotta-style tofu. Many people use tofu ricotta on pizza or in lasagne, but I like to bake it with cooked pasta, such as penne, and plain store-bought marinara sauce.
Let's see…the tofu cost $1.19, a box of pasta can be purchased for a dollar, and a decent jar of marinara sauce can be purchased for about $2.50. So, for less than 5 bucks, you can have a tasty and simple meal that can feed four. Enjoy!
Tofu-Ricotta Pasta
1 lb. firm tofu, drained
1 Tbsp. lemon juice
2 tsp. dried basil
3/4 tsp. salt
1 clove garlic, minced, or 1/4 tsp. garlic powder
1 lb. cooked pasta
1 jar marinara sauce
•Preheat the oven to 350°F.
•Place the tofu in a large mixing bowl and mash until the entire block is in medium-sized chunks.
•Add the remaining ingredients, except for the pasta and sauce, and stir until just combined.
•Pour the pasta into a casserole dish, top with the amount of marinara sauce desired, then cover with the tofu ricotta.
•Bake for 15 to 20 minutes.
Makes 4 servings
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Comments ( 10 )
ooh, i love tofu ricotta! i've made it with pasta, artichoke hearts and sundried tomatoes...to die for!
Posted by veggievixen | April 1, 2009 10:20 PM
Posted on April 1, 2009 22:20
I love this "cheap eats" style posting. I am excited to try this recipe. I love that it's simple, and I have most of the ingredients at my house already. Thank you! :)
Posted by Karissa | April 1, 2009 10:47 PM
Posted on April 1, 2009 22:47
Ohhhh, you lucky! In Sweden, tofu is like $3,60 :(
Posted by Helena | April 3, 2009 12:08 AM
Posted on April 3, 2009 00:08
Umm~~! Yummy! Wish I have a clean & bright kitchen & a robot washing dishes for me!!!
Posted by iPod Barbie | April 3, 2009 7:55 AM
Posted on April 3, 2009 07:55
I like these ideas for vegetarian cooking. I came across a term, "eco-patriotism" and this article talks about personal "recession gardens" for home and community. It could be a good way to spread veg living
It is at:
http://www.standard.net/live/opinion/editorials/168765/
Posted by Doug Gibson | April 3, 2009 10:58 AM
Posted on April 3, 2009 10:58
I like to add nutritional yeast to tofu-ricotta; it gives it a tangy/yeasty nuance and provides B12 and other B vitamins.
Posted by Rose | April 3, 2009 4:00 PM
Posted on April 3, 2009 16:00
Good value, low fat, veggie AND delicious... this ticks all the boxes!
Posted by Maya | April 11, 2009 11:05 AM
Posted on April 11, 2009 11:05
VERY fast and easy! Will become one of my regulars! I used just 1/2 lb of the pasta. Instead of marinara I used a can of diced tomatoes and a little bruschetta.
Posted by Angey | April 14, 2009 7:00 PM
Posted on April 14, 2009 19:00
For more great recipies like this one check out 1-2-3 tofu by Maribeth Abrahams. That book has one similar to this one and many more!
Posted by matthew | April 17, 2009 9:05 AM
Posted on April 17, 2009 09:05
HI PETA, YOUR SITE AND INFO. IS GREAT!! THE ONLY THING MISSING IS PICTURES! PICTURES TO SEE HOW THE RECIPES SHOULD LOOK!
HUGS AND KISSES!!!
Posted by KARLA NAVARRO | April 28, 2009 3:03 PM
Posted on April 28, 2009 15:03