Tofu Ricotta is a much healthier version of the normal dairy based ricotta. If you eat it as it is, it tastes like mozzarella; if cooked, it ’s actually like cooked ricotta. You can use this healthy ricotta to make interesting ricotta and mozzarella cheese-like recipes. There is no dairy involved and by adding kuzu , you can get additional health benefits.
300g (10½oz) firm tofu
200ml (7fl oz) soymilk
40g (1½oz) kuzu
¼ teaspoon sea salt
2 teaspoons extra virgin olive oil
1. Place all ingredients except oil in a blender and blend well.
2. Place the mixture in a medium-sized pot and cook over a low heat. Stir constantly.
3. When the mixture gets thick, add the olive oil and turn off the heat.
4. Line ramekins with plastic wrap and then pour the mixture inside.
5. Gather the plastic wrap and twist the top, then place the sealed tofu, still in the ramekin, in the fridge.
To serve as Insalata Caprese
1. Slice some tomatoes.
2. Slice the tofu mozzarella.
3. Sprinkle sea salt on both mozzarella and tomato.
4. Drizzle on some extra virgin olive oil and crack some black pepper.
5. Garnish with basil leaves.
Tip: This cheese is also great to put on crackers and works well in a variety of other exciting recipes, such as the Tofu Ricotta, Mushroom and Spinach Pie and the Tofu Ricotta Pasta.
There are also more exciting tofu recipes in my latest book ” Japanese superfoods”
Best way of learning cooking? Please come and join my healthy vegetarian/vegan cooking classes in Sydney!
We offer gluten-free cooking, traditional and modern Japanese cooking and more. Let’s cook together!!