For vegans, cheese is off the menu. However, tofu makes a great ricotta. To make ricotta, take some milk (plant or dairy), warm it, add something acidic like vinegar or lemon juice and let it sit for about 10 minutes. Curds will form on top, then strain through cheesecloth. This is delicious, creamy tofu-ricotta that’s high in protein and calcium, and low in calories and saturated fats.
Serves: 4
=R1=
Servings
Prep time
Cook time
Recipe
Ingredients
- 250g firm tofu
- Salt & pepper, to taste
- Bunch mint, plus extra for garnish
- 1 red chilli (optional)
- 4 zucchinis, sliced into thin strips
- 1 red capsicum, sliced
- Handful oyster mushrooms
- 1 cup frozen peas
- 2 garlic cloves, finely sliced
Method
- Preheat griddle, barbecue or heavy frypan.
- Place tofu in processor, season with salt and pepper, add mint leaves and chilli if using. Process to ricotta-cheese-like consistency. Spoon into bowl and set aside.
- Place zucchini on hot griddle or barbecue and cook until brown, then turn. Remove when brown on both sides, then add capsicum and cook.
- Meanwhile, lay 2 zucchini strips overlapping and place 1 tbsp tofu ricotta mixture in middle. Lift one end and roll. Repeat with all zucchini, forming at least 10 rolls.
- Turn capsicum when charred and set aside.
- Add oyster mushrooms to hot griddle, along with peas and garlic. Season with salt and pepper and cook for 3 mins. Turn when mushrooms are golden-brown.
- Sprinkle with mint leaves and serve.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
