This recipe goes out to the hermetically sealed silken tofu that’s been living in my pantry for a year. It’s dutifully sat on the shelf ready for action. There’s a number of UVK silken tofu recipes that this bad boy could have been used in (creamy polenta, cheesy grits, Greek spinach pie, etc), but instead, […]
After almost 6 months out there, I decided to revise this recipe. I’ve made some changes–eliminated the almond ricotta and substituted a cilantro-scallion infused tofu ricotta. And I’ve gotten rid of the potatoes, and added in spinach. And even though I don’t love vegan cheese, I added more to this version. All-in-all, I prefer this […]