Citrus Basil Tofu with Ricotta Basil Baguette “Croutons” - alive magazine

Name: Citrus Basil Tofu with Ricotta Basil Baguette “Croutons” - alive magazine
Ingredients: 1/3 cup (80 mL) extra-virgin olive oil; 3 Tbsp (45 mL) fresh lemon juice; 1 tsp (5 mL) grated lemon zest; 1/4 cup (60 mL) chopped fresh basil; 2 garlic cloves, minced; 2 tsp (10 mL) honey; Salt; freshly ground black pepper; 16 oz (450 g) package firm tofu; 8 oz (225 g) ricotta cheese; Finely grated rind of 1 lemon; 1 small bunch fresh basil (about 7 leaves), chopped (reserve a handful for garnish); pepper; 1 small whole grain or gluten-free baguette; 1 bunch fresh greens of choice (mixed salad greens, spinach, et cetera)

www.alive.com

Fresh basil pairs perfectly with the zip of fresh-squeezed lemon juice and is de rigueur for this vegetarian dish. Omnivores take note: chicken makes a viable…

View full recipe on www.alive.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.alive.com.

Share this recipe:

Cooking tools:

Microplane
Citrus press
Chef's knife
Cutting board
Mixing bowl
Measuring cup
Measuring spoon
Baking sheet
Oven
Bread knife
Airtight container
Spoon
Serving platter
Oven mitt
Garlic press
Whisk
Colander
Kitchen towel

Ingredients

1/3 cup (80 mL) extra-virgin olive oil
3 Tbsp (45 mL) fresh lemon juice
1 tsp (5 mL) grated lemon zest
1/4 cup (60 mL) chopped fresh basil
2 garlic cloves, minced
2 tsp (10 mL) honey
Salt
freshly ground black pepper
16 oz (450 g) package firm tofu
8 oz (225 g) ricotta cheese
Finely grated rind of 1 lemon
1 small bunch fresh basil (about 7 leaves), chopped (reserve a handful for garnish)
pepper
1 small whole grain or gluten-free baguette
1 bunch fresh greens of choice (mixed salad greens, spinach, et cetera)