Yield: 6 servings

From the Natural Gourmet Institute

Shared by Alicia Parent

Tofu Ricotta:

½ pound firm tofu, pressed

3 tablespoons olive oil

2 tablespoons lemon juice

½ teaspoon salt

2 garlic cloves, peeled

1 teaspoon mellow barley miso

1 tablespoon fresh rosemary, finely chopped

Porcini Mushroom Pesto:

1 ½ ounces dried porcinis (1 ½ cups)

5 medium garlic cloves, roasted

¼ cup pine nuts OR walnuts

¼ cup olive oil

½ teaspoon sea salt, plus more to taste

freshly ground black pepper

¼ cup finely chopped chives

Tofu Ricotta:

1. In a food processor, combine tofu, olive oil, lemon juice, salt, garlic and miso. Process, stopping a few times to scrape down sides, until tofu is smooth with slightly granular texture. Add chopped rosemary and pulse to combine. Remove from processor and set aside. Wash out food processor bowl.

Porcini Mushroom Pesto:

1. Cover mushrooms in bowl with boiling water, and soak for 20 minutes. Drain mushrooms and clean thoroughly to remove all sand attached to stems. Discard soaking liquid.

2. Combine mushrooms, garlic, pine nuts, olive oil, salt and black pepper in food processor and process until smooth. Add chives and pulse to combine. Taste for seasoning.

3. Roll out dough and fill ravioli according to directions, spooning in ½ teaspoon of tofu cheese first, then adding heaping ½ teaspoon of mushroom pesto on top. Cover with second sheet of dough to encase filling. Ravioli can be frozen, if desired, at this point.

4. Cook ravioli in 12-inch sauté pan filled with 2-inches of simmering water for 3 to 5 minutes, depending on dryness of your pasta and whether or not they were frozen.

5. Use slotted spoon to gently lift ravioli out of water. Drain briefly for a moment, then serve immediately.

Shared by Alicia Parent

Ingredients

1 package Tofu soy sheets (Havista brand)
1 T olive oil
1 T minced garlic
1 T vegan oyster sauce
1 T shoyu
1/2 T maple syrup
2 T thinly chopped scallions
2 t sesame oil
OPTIONAL: Any blanched veggies, such as spinach, kale, broccoli, Brussels sprouts, or green beans

Directions

Thinly slice tofu sheets into “noodles”, approximately 1/4” thick, then separate sheets into individual noodles.
Heat a nonstick pan to medium high. Add olive oil and add minced garlic. Cook until fragrant, about 1 minute.
Add in oyster sauce, shoyu, and maple syrup. Stir to combine.
Add tofu noodle sheets and toss to combine. Continue cooking for 3-5 minutes, until the edges of noodles become slightly caramelized.
Add optional blanched veggies. Finish with a drizzle of sesame oil and chopped scallions. Serve hot or at room temperature.