This one is in response to a post from ages ago, that somehow got away from me. Better late than never though. K made a simple hot weather-friendly dinner for two involving pasta with ricotta, basil and tomatoes a while back. Thankfully the weather has cooled off a little bit since then, and I’m still moved to try a vegan version of this. Pressed tofu crumbled and seasoned with lemon juice and nutritional yeast actually makes for a suitable substitution for the ricotta. Nutritional yeast is one of those vegan ingredients that makes starches taste somewhat cheesy. It’s quite good as a macaroni and cheese enhancer too. In general, I have to say I prefer actual ricotta, but it’s fun to try these things now and then. The texture is spot on and the taste is definitely in the ballpark.
2 servings whole wheat pasta of your choice, cooked to box specifications
1 medium bunch fresh basil
3-4 medium tomatoes, diced or 1 1/2 cups cherry tomatoes, halved
1 block extra firm tofu, pressed
2-3 teaspoons lemon juice
2-3 teaspoons nutritional yeast
Salt, pepper, balsamic vinegar to dress.
Prep the pasta, tomatoes and basil, set aside. Crumble the pressed tofu into a medium bowl until the texture resembles ricotta. Season with lemon juice, nutritional yeast, and salt/pepper if desired. Dress the tomatoes with balsamic and toss everything together. That’s it!