Torta di Ricotta Vegana

Torta di Ricotta Vegana is a delightful Italian-inspired dish featuring a creamy, dairy-free ricotta made from blended nuts and tofu, encased in a savory crust. Perfect for a BBQ, it brings a unique twist to traditional flavors while satisfying plant-based diets.

Ingredients

• Firm tofu - 200 grams
• Almonds - 50 grams
• Nutritional yeast - 2 tablespoons
• Lemon juice - 2 tablespoons
• Garlic powder - 1 teaspoon
• Salt - 1/2 teaspoon
• Olive oil - 2 tablespoons
• Whole wheat flour - 150 grams
• Baking powder - 1 teaspoon
• Water - 50 ml
• Fresh basil - 10 grams

Steps

1. Preheat your BBQ or oven to 180°C (350°F).
2. Soak the almonds in water for 4 hours, then drain and rinse them.
3. In a food processor, blend the soaked almonds, firm tofu, nutritional yeast, lemon juice, garlic powder, and salt until smooth to create the vegan ricotta.
4. In a mixing bowl, combine the whole wheat flour and baking powder.
5. Add the olive oil and water to the flour mixture, and knead until a dough forms.
6. Roll out the dough on a floured surface to fit your baking dish or BBQ-safe pan.
7. Press the dough into the bottom and sides of the pan, ensuring it is evenly distributed.
8. Spread the vegan ricotta mixture over the crust, smoothing it out with a spatula.
9. Chop the fresh basil and sprinkle it on top of the ricotta filling.
10. Bake in the BBQ or oven for 25-30 minutes until the crust is golden and the filling is set.
11. Allow to cool for a few minutes, then slice and serve warm.

Nutrition

• Calories: 320
• Protein: 15 g
• Carbs: 30 g
• Fiber: 5 g
• Sugar: 1 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Water: 0.25 L

Health Benefits

• Rich in plant-based protein from tofu and almonds.
• Contains healthy fats from almonds, promoting heart health.

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