Red Pepper Tofu Ricotta Cheese Filling

This stuff is C R A Z Y G O O D.…..I am planning on adding fresh steamed broccoli to this for my mini lasagna!!! I will post the entire recipe when it’s made! Perfect for stuffing pasta shells or manicotti, making mini lasagna roll ups or a full on plate of lasagna. The color of the peppers make this exceptionally beautiful and the cherry bomb pepper adds a hint of spice without overwhelming the palate.

Red Pepper Tofu Ricotta Cheese Filling

1/2 Pound tofu- blanched

1 small red pepper, seeded

1small cherry bomb pepper, de-stemmed

1 clove garlic, smashed, minced

3T extra virgin olive oil

1 heaping T mellow white miso

1/4c nutritional yeast

2t brown rice vinegar

1t ume vinegar

1 heaping T sesame tahini

1c cooked veggies like spinach, broccoli, or kale-steamed and pressed or drained well (all water out) OR sautéed with garlic and 1t olive oil *optional

1/2c vegan mozzarella or favorite vegan cheese (or a blend)

1/2t black pepper

In a bowl, crumble or smash the  tofu with a fork or fingers with all of the other ingredients. Add the vegan cheese and the chopped steamed / cooked veggies. Mix well, taste and adjust seasonings.