• Alison Elliott

Pesto Tofu Ricotta

This recipe is so easy!

Total Time: 5-10 Minutes


Ingredients:

1 Block extra firm tofu (not pressed)

1/4 c. Zero-Waste Basil Pesto (or store bought pesto)


Method:

Combine the tofu and basil pesto in the food processor and blend for 1-2 minutes. Enjoy on pizza, pasta, or in lasagne. Store in the fridge for up to 1 week.


Serving Size:

4+ Pizza/ Pasta

1 Lasagne