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Ingredients
Scale
- 7 ounces firm or extra-firm tofu
- 2 tablespoons nutritional yeast
- 1 teaspoon miso
- 1 teaspoon italian seasoning
- 1 teaspoon dried basil
- 1 tablespoon lemon juice
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper, or pepper flakes
- ¼ teaspoon salt
- 2 teaspoons olive oil
- ¼ cup vegan mozzarella shreds, optional
- 2 ounces frozen spinach, thawed and lightly pressed to remove extra moisture
- 2 teaspoons olive oil
- 2 cloves garlic, minced
- 2 tablespoons sun-dried tomatoes, chopped
- 1 to 2 tablespoons fresh basil
- 12 ounces mini gnocchi
- 1 cup water, divided
- ¼ teaspoon salt
- 16 to 20 ounces pasta sauce, use tomato basil pasta sauce, garlic pasta sauce, or marinara.
- pepper flakes
- vegan mozzarella
- more fresh basil
Instructions
- Use a food processor or a mixing bowl to prepare the ricotta. If using a food processor, combine all ingredients except for spinach and process until creamy. Stir in the spinach and set the mixture aside.
- For the bowl method, crumble the tofu and combine it with the remaining ricotta ingredients (except spinach), mixing well to achieve a smooth texture. Fold in the spinach and set aside.
Notes
Make sure to press the tofu to remove excess moisture for a better texture.
Adjust the amount of garlic and basil to suit your taste preferences.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dishes
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg