Here is a plant-based ricotta recipe that you can use in any recipe that calls for ricotta. I like to use this one in this veggie lasagna recipe – even though this tofu is not listed as one of the ingredients. (I’ll update it soon.)
I use a food processor for this recipe, but you can easily place all the ingredients into a bowl and mix with a fork.
1 package of very firm tofu, drained (No need to press out the water)
1 TBS lemon juice
2 TBS nutritional yeast
1 tsp salt
1/2 tsp granulated garlic
1/2 tsp onion powder
1 TBS chopped fresh parsley
Break up the tofu and place it into the food processor.
Tofu scramble is sometimes my Saturday or Sunday breakfast. When I want to take a break from the usual oatmeal I will prepare this dish. It does take a bit more time than a bowl of oatmeal, but it’s well worth it.
The best part is that it contains plenty of vegetables. And incorporating vegetables into your first meal is a great start to any day. I used the typical vegetables of onions, bell peppers, and spinach in this recipe, but you can add any vegetable you like. For instance, on this particular day, I added celery. Yet, my favorite part is the addition of potatoes. The potatoes are sure to fill you up and prepare you to focus on the work that’s ahead.
But, hey, this could also be a lunch or even a dinner meal. Enjoy!
6 cups of yellow or white flesh potatoes (even red-skinned potatoes), cubed and pre-cooked in the oven if possible
1/2 package of firm or extra-firm tofu (ORGANIC if possible), liquid removed
1/4 to 1/2 of a bell pepper (whichever you like)
1/4 to 1/2 of a small onion (whichever you like, substitute scallions or green onions too)
1/2 – 1 stalk of celery
a handful or two of fresh spinach
Seasonings (See suggestion below.)
Add vegetables to a (preferably non-stick) skillet with a bit of water to begin sauteing (skip the oil, continue to add small amounts of water to prevent the vegetables from sticking).
Once they have softened, continue to cook until the water evaporates and the onions begin to carmelize.
If you have pre-cooked potatoes, go to step 5.
If you have not pre-cooked the potatoes, remove the vegetables from the skillet. Then add cubed potatoes and water (plus salt/pepper if you’d like). Add about 1/2 cup of water at a time and cover the skillet slightly to allow the potatoes to steam and simmer. Add more water as necessary. End cooking the potatoes when they are done and the water is absorbed. Add vegetables back to the pan. Go to step 6.
If you have pre-cooked potatoes, add the pre-cooked potatoes to the pan.
Add tofu and seasonings and stir until well mixed, heated, and until most of the water has evaporated.
Don’t forget to taste
I like to serve with fresh avocado slices and fresh pico de gallo (or simply fresh onions and tomatoes are a good option too.)
Seasoning Mix: The goal is to add some sort of yellow color so that the scramble will resemble eggs. Here is a recipe I found at NutritionStudies.org. You can create this mix and then sprinkle it onto the scramble to satisfy your desired taste.