Tofu ‘ricotta’ with spinach
Ingredients
- 400 g tofu – firm (not silken)
- 50 ml soy milk unsweetened
- 2 T olive oil
- 3 g lactic acid powder (or 2t fresh lemon juice)
- 5 g nutritional yeast flakes
- 3 g fine sea salt
- 1 good grind freshly ground pepper
- 150 g spinach leaves (nett weight)
Instructions
- If your spinach is on the stem, pick the leaves off for use in the recipe. Yu can keep the stems for a soup or other use. Wash the spinach leaves and cook in a pan with only the water which is clinging to the leaves. Stir until cooked then tip into a sieve to cool and drain. When cool, squeeze the spinach with your hands to remove excess water, then chop it finely with a knife or in a food processor
- In a bowl crumble finely the tofu with your fingers
- Add the rest of the ingredients, stirring and mashing with a fork to mix everything together well. Wait until the spinach is cool to add it.
Option
- You can leave the spinach out, or you can use chopped mushrooms (fried until dry), or chopped herbs, or whatever ingredient you fancy flavouring your tofu mix with!
