Animal
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Animal
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Newsletter - Animal Writes sm
From 29 December 1999 Issue

Tocotta Cheese
by VegeTexan@aol.com

Tofu is not only a good source of complete protein and calcium, it is also incredibly versatile. It can be made into facsimiles of everything from egg salad to pudding. A handful of berries, a dash of lemon juice and a food processor can transform tofu into dairy-free yogurt. It can be made into cheesecakes, puddings, salad dressings, it can substitute for eggs in cake recipes.

Here is a good way to turn tofu into a ricotta cheese substitute for stuffed pasta and lasagna.

Tocotta Cheese

1 box Mori-Nu brand firm tofu
1 teaspoon olive oil
8 large cloves garlic
1 teaspoon dried parsley flakes (or try thyme or oregano)

Place the garlic cloves in the microwave on high for about 15 seconds or heat for just a minute in a conventional oven. This makes peeling easier and makes the garlic a bit milder. Put half the tofu in a food processor with all the other ingredients. Blend to a paste. Add the other half of the tofu and pulse slightly so that mixture has small chunks. Or you can mash the remaining tofu by hand. Use to stuff large pasta shells, manicotti or in your favorite lasagna recipe.

For more tofu recipes, visit...
Vegetarian: Tofu
http://soar.berkeley.edu/recipes/vegetarian/tofu/
and Tofu Recipes - Vegetarian Cuisine NetLinks
http://vegetarian.about.com/msubrecipetofu.htm?iam=mt

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