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Orecchiette w/ Sun-dried Tomato & Artichoke Tofu Ricotta ????#sponsored
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Hi Friends! Sharing this insanely delicious @housefoodsamerica tofu ricotta recipe that is a must try! The whole dish will be ready in 30 minutes and is so satisfying… and it honestly may tempt you to eat the tofu ricotta with a spoon straight outta the food processor (ahem..definitely not like I did…ahem). With @housefoodsamerica organic firm tofu, the texture and flavor came out just perfect ???
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Tofu Ricotta: blend the following in a food processor, maintaining bit of texture.
1 block @housefoodsamerica organic firm tofu, drained and pressed dry
1/4 cup marinated sun-dried tomatoes (packed)
1/4 cup marinated artichokes (packed)
1/2 tsp salt
1/4 tsp pepper
1/2 tsp garlic powder
Juice of 3/4 large lemon
2 tablespoons fresh parsley (packed)
Creamy Marinara Sauce
1 onion diced
3 tbsp olive oil
5 cloves garlic minced
1 28 oz. can crushed tomatoes
2 tbsp balsamic vinegar
1/2 cup oat milk
1 – 1 1/2 tsp salt
1/2 tsp pepper
3/4 lb. cooked orecchiette
Add oil to a large saucepan. Once hot, add onion and cook for 8 to 10 min until translucent, adding bit of water if needed to prevent too much burning. Add garlic, cook another minute. Add tomatoes and balsamic vinegar and cook partially covered for about 15 min. Transfer to a blender (optional) and carefully blend. Add back to saucepan with remaining ingredients, simmer gently for another few minutes. Add sauce to cooked pasta and top with tofu ricotta. .
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