tofu

An easy way to flavor tofu to enjoy on its own or add to any recipe.

An innovative idea for your summer grill! Christel tells us "The tofu tastes wonderful prepared in this way." She had them alongside sushi rolls filled with brown rice (flavored a bit with apple cider vinegar and tamari), grilled red pepper, avocado-slices and carrot sticks.

It's very exciting to have not one, but two, versions of this soft cheese that is an important ingredient in many southern Italian dishes. Miyoko's other recipe, for almond ricotta, is listed separately.
Miyoko says: "This version of ricotta, which can be made in a jiffy, is a fine filling for lasagne, stuffed pasta shells, calzones, and other such dishes. The recipe is for a basic, plain ricotta, but you can enhance it by adding garlic, herbs, and olive oil, as in the variation."

Makes about 2 1/4 cups

This sauce is traditionally used with Tofu Benedict and Portabella Benedict. However, it adds elegance, color and additional flavors when drizzled over veggies, particularly green (asparagus, broccoli, etc.), or those of another strongly contrasting color (grilled red bell peppers are an example).