Tofu Ricotta with Kale

DESCRIPTION:

Here’s a delicious, creamy and completely vegan oil-free Tofu Ricotta with Kale. A healthy plant based twist on a classic favorite! Perfect for lasagna, stuffed shells or a savory dip, this recipe is packed with flavor, protein and leafy greens.

INGREDIENTS:

1 block (14 oz) firm tofu, drained and pressed
10 oz. Frozen chopped kale, thawed
1 teaspoon garlic powder
1/4 cup unfortified nutritional yeast
3 tablespoons lemon juice & zest
2 teaspoon dried basil
1 teaspoon oregano
1 tablespoon apple cider vinegar
1/2 teaspoon black pepper
2 teaspoon white miso

PREPARATION:

1-Press all the water out of the tofu for about 4-5 minutes, discard the water
2-Add the tofu and blend just a little bit to break it up.
3-Add the rest of the ingredients except the kale to a food processor fitted with an “S” blade.
4-Process everything until well incorporated.
5-Squeeze all the water out of the kale.
6-Add to the food processor and mix until it’s well incorporated and creamy.
7-If making this for lasagna, make sure to make ahead.