Carrot and tofu ricotta bake
This Carrot and Tofu Ricotta Bake features a creamy tofu mixture infused with lemon, garlic, and herbs, blended with grated carrots for a nutritious dish. Baked until golden brown, it's a satisfying option for any meal.
Cook time 0 min
Prep time 5 min
Ingredients:
14 oz tofu1 tbsp lemon juice
1 tsp dried basil
1.50 tbsp yeast
1 garlic clove
1 tbsp olive oil
1 dash salt
1 dash black pepper
1 carrots
This Carrot and Tofu Ricotta Bake is a deliciously healthy and protein-packed dish that’s perfect for any meal. Combining the earthiness of carrots and the creamy texture of tofu, this bake is both satisfying and nutritious. Let’s get started!
Instructions:
Preheat your oven to 375°F (190°C).
Drain the tofu and pat it dry with paper towels to remove excess moisture. Then crumble the tofu into a large mixing bowl.
Add the lemon juice, dried basil, nutritional yeast, minced garlic, olive oil, salt, and black pepper to the bowl with the crumbled tofu. Mix well until all the ingredients are thoroughly combined. This mixture will serve as your tofu ricotta.
Peel and grate the carrot using a box grater or a food processor. Add the grated carrot to the tofu mixture and mix until everything is well incorporated.
Lightly grease a baking dish with a small amount of olive oil. Spoon the tofu and carrot mixture into the dish, spreading it evenly with a spatula.
Place the baking dish in the preheated oven and bake for 25-30 minutes or until the top is golden brown and the mixture is firm to the touch.
Remove the dish from the oven and let it cool for a few minutes. Cut into portions and serve warm.
There you have it, a warm and tantalizing Carrot and Tofu Ricotta Bake! This dish not only brings a wholesome flavor but also packs a nutritious punch. Serve it as a main dish or a hearty side and relish the healthy goodness. Enjoy!
Carrot and tofu ricotta bake FAQ:
Bake the Carrot and Tofu Ricotta Bake for 25-30 minutes at 375°F (190°C) until the top is golden brown and the mixture is firm to the touch.
If you prefer not to use tofu, you can try replacing it with mashed silken tofu or a blend of cashews and nutritional yeast for a similar creamy texture.
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave before serving.
A medium-sized baking dish (approximately 9x9 inches or similar) works well for this recipe to ensure even baking.
The bake is done when the top is golden brown and firm to the touch. You can also insert a knife in the center; it should come out clean if fully cooked.
Tips:
- Press the tofu before starting to remove excess moisture. This helps achieve a better texture.
- Grate the carrot finely to ensure it mixes well with the tofu ricotta.
- Adjust the seasoning (salt and pepper) to taste, especially if you're sensitive to salt.
- Line your baking dish with parchment paper to prevent sticking and make cleaning easier.
- Let the bake rest for a few minutes after removing it from the oven to allow it to set and make slicing easier.
Nutrition per serving
4 ServingsCalories 80kcal
Protein 9g
Carbohydrates 4.71g
Fiber 1.64g
Sugar 1.66g
Fat 7g
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