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"Stedda" Ricotta

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  • 1 lb Soft tofu
  • 1/2 ts Spoon of ground nutmeg
  • 1/2 ts Spoon of salt; (or less)
  • Some water


I use this very simple recipe from the The American vegetarian cookbook: from the fit for life kitchen. You can use this recipe instead of the ricotta in this way or you can mix it through your (home made) tomato sauce.
Blend 3/4 of the tofu with the nutmeg and salt. Add some water to smooth. Mash the rest of the tofu through with a fork. Posted to fatfree digest by "Boxel" <> on May 21, 1998