Tofu “ricotta” filling

(from mom2mpr’s recipe box)

Great for lasagna, pasta pie, stuffed shells, manicotti, calzones and potato casserole. Mix in some chopped spinach and soy Parmesan for a different flavor.

Source: Vegetarian Times 8/96

Prep time: 30 minutes
Cook time: 0 minutes
Serves 12 people

Categories: Vegan, ingredient


  • 1 lb hard Chinese-style tofu or extra firm silken Japanese style tofu, drained, squeezed and crumbled
  • 1/3 cup olive oil
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dry basil
  • 1 tsp dry oregano


  1. Mix tofu and all other ingredients in bowl and toss well. Adjust seasonings. Makes about 3 cups filling.

  2. Note:olive oil is necessary for the proper “mouth feel.” The amount can be reduced or you may substitute another oil;however, olive oil in the amount given gives the best flavor and texture.

  3. 1/4 cup/serving77 cal.

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