Prime toast, stuff inside pasta shells, or use this tremendous easy ricotta from digital vegan cooking class Compassionate Delicacies as an herby dip at your summertime yard gatherings.
What you want:
1 (14-ounce) package deal agency tofu, drained, rinsed, and pressed
¼ cup dietary yeast
1 tablespoon onion powder
1 tablespoon yellow miso
2 teaspoons olive oil
2 tablespoons contemporary lemon juice
¾ teaspoon salt
¼ cup chopped contemporary herbs (like basil, oregano, tarragon, chives)
What you do:
- In a medium-sized bowl, crumble tofu. Add dietary yeast, onion powder, miso, oil, lemon juice, and salt. Combine nicely after which gently combine in contemporary herbs.
- Eat instantly or retailer coated in fridge for as much as every week.