1 T. olive oil
1 c. chopped mushrooms
2 c. eggplant, cut into small cubes
1/4 c. chopped onions
1 clove garlic finely chopped
1/2 c. Tofutti Sour Supreme, plus extra for garnish
1 (15 oz) can tomato sauce
1 t. dried thyme
Salt and pepper to taste
2 T. fresh basil, chopped
3 1/2 c. Farfalle (Bow Tie) pasta
1 (10 ounce) package frozen chopped spinach, uncooked and thawed
1 cup Tofutti Better than Ricotta
1/2 cup Tofutti Better Than Mozzarella slices, cut in shreds
Preheat oven to 350 degree. Bring medium pot of salted water to a boil. Add the pasta and cook until tender, about 8 minutes. Drain and set aside.
Place olive oil in large sauté pan and heat until hot. Add onions and sauté until soft and tender. Add eggplant, mushrooms garlic and sauté until fork tender over medium heat. Stir in tomato sauce, Sour Supreme and thyme. Remove from heat.
Place the cooked pasta into the bottom of a 2 quart casserole dish. Spoon the vegetable mixture over the pasta. Cover with a layer of combined spinach and ricotta. Top with shredded Tofutti Better Than Mozzarella Cheese.
Bake for 30 minutes in the preheated oven until lightly brown on top and heated through. Before serving, garnish with fresh chopped basil and a dollop of Tofutti Sour Supreme.
Tofutti Brands, has perfected its newest product; mozzarella dairy free cheese. With this product, Tofutti Brands will look to enter into the pizza marketplace, with an offering of a dairy free cheese topping for lactose intolerant consumers. Tofutti’s founder David Mintz is prepared to make it accessible in pizza chains across the country. Tofutti is seeking to be the catalyst of an era where dairy free pizza is served across America.
“We wanted to make the absolute ultimate creamy smooth dairy-free alternative for pizza lovers,” said David at a recent taste testing. Not only does the new mozzarella boast absolutely no dairy, it is also free of any hydrogenated fats or oils. David Mintz’ CEO/Founder says the new dairy-free and trans fat-free Tofutti® Brand mozzarella has the potential to be served to 98 million customers; 69 million lactose sensitive Americans, 7.5 million vegans, and 22 million health aware individuals seeking dairy alternatives.
The finishing touches to this latest Tofutti® Brand mozzarella is a coordinated effort to promote “freedom of choice” for those seeking healthful dairy-free alternatives. “All too often people who can’t eat dairy ask the question, ‘What about me?’” states Mintz. “We’ve decided to address that question with an effort to ultimately bring the Tofutti mozzarella to a major-US. pizza chain,” he continues.
Combine all cake base ingredients until well blended using electric mixer.
Fill lined cupcake papers 2/3 full and Bake at 325 degrees for 35 minutes. Remove cupcakes from the oven. They will fall in the middle creating a spot for the filling to be placed. Top each cupcake with 1/4 t. filling and bake an additional 5 to 8 minutes. Cool completely and refrigerate. Top with fruit filling of your choice.
“Mocha Coffee Tofutti Float with Vanilla Almond Bark”
2 T. Coffee Flavored Syrup (I used the Fox’s U-bet brand)
2 T. Chocolate Flavored Syrup
1 cup club soda
3 large and delicious scoops of Tofutti Vanilla Almond Bark
Mint as garnish if desired, and an extra drizzle of chocolate
In large soda glass combine syrups, and 1 scoop of frozen dessert. Slowly add the club soda stirring constantly. When well combined, add the remaining 2 scoops of frozen dessert, garnish with a chocolate drizzle and mint leaf. Just add your straw and sip. This is YUMMY!