Tofutti Fettuccine Alfredo

Tofutti is featured in the latest edition of Joy of Kosher magazine! Feast your eyes on this fettuccine recipe…

“Tofutti Fettuccine Alfredo”

Ingredients:
8 ounces (1/2 package) of uncooked fettuccine pasta
8 ounces or 1 cup of Tofutti Better Than Ricotta Cheese
8 ounces of Tofutti Better Than Cream Cheese
1/2 teaspoon salt
1/2 teaspoon granulated garlic
1/2 teaspoon granulated onion
2 tablespoons of Tofutti Better Than Sour Cream
1/2 cup of hot water

Directions:

1. Cook pasta per instructions and drain.

2. On the stovetop on medium heat melt/blend all ingredients for 4-5 minutes.

3. Add pasta to sauce pan and serve hot.

Serves 4.

More recipes from Joy of Kosher magazine…

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Tofutti Chicken Parmesan Cutlet

Tofutti Chicken Parmesan Cutlet

Tofutti is featured in the latest edition of Joy of Kosher magazine! Here’s a recipe for chicken parmesan…

“Tofutti Chicken Parmesan Cutlet”

Ingredients:

4 skinless, boneless chicken breast
Pinch of salt, pinch of pepper, and 1/2 teaspoon
of granulated garlic and/or favorite seasoning
2 tablespoons all-purpose flour
4 cups of bread crumbs
1 jar of your favorite tomato marinara sauce
1 package of Tofutti mozzarella cheese slices
2 large eggs
1/2 cup Tofutti Better Than Ricotta Cheese
1/2 cup of Tofutti Better Than Cream Cheese

Directions:

1. Preheat an oven to 375°F.

2. Place chicken breast between parchment/wax papers on a cutting board. Firmly tenderize chicken with a meat mallet to about 1/2 inch thickness.

3. Mix bread crumbs, all-purpose flour, salt, black pepper or favorite all-purpose seasoning.

4. Beat eggs in a shallow bowl.

5. Dip chicken breast in eggs.

6. Transfer breast to breadcrumb mixture. Press breading into both sides.

7. In a large frying pan on medium-high heat add 1 cup of canola or vegetable oil.

8. Cook chicken until golden brown, about 4 minutes.

9. Mix the Tofutti Better Than Ricotta Cheese and the Tofutti Better Than Cream Cheese together.

10. Place chicken in a baking pan. Spread each cutlet with Tofutti Better Than Ricotta Cheese and Tofutti Better Than Cream Cheese mixture. Add 1-2 tablespoons tomato sauce per cutlet. Layer each cutlet with an equal amount of Tofutti mozzarella cheese slices, 2-3 per cutlet.

11. Bake in preheated oven until cheese melts, about 12 minutes. Cover with aluminum foil.

Serves 4

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Chocolate Chip Cannoli

Chocolate Chip Cannoli

“Chocolate Chip Cannoli”

Ingredients:

Cannoli Shells:

4 cups all purpose flour
2 tablespoons sugar
1/4 teaspoon salt
3 tablespoons vegan butter, softened
Egg replacer (enough for 2 egg yolks)
3/4 cup white wine
olive oil (for frying)

Ingredients:

Cannoli Filling:

4 cups Tofutti Better Than Ricotta Cheese
1 1/2 cups powdered sugar
1 tablespoon vanilla extract
1/4 cup vegan chocolate chips

Directions:

To make the shells, mix the flour, salt and sugar in a bowl. Add in the vegan butter. Slowly add in the egg replacer and stir with a fork. Stir in wine slowly, until dough starts to form.

Form a ball with the dough and let it stand for 30 minutes. Flour a surface well, and roll out dough. Using a drinking glass rim (or round cookie cutter), cut out circles from the flattened dough. Roll each circle around a metal cannoli tube, making sure to overlap at the top to connect.

Fry each shell (with cannoli tube still inside) in olive oil for about one minute each, making sure they brown on all sides. Remove from oil and drain shells.

Let cool before removing the metal tubes. After removing the tubes, let the shells completely cool. Combine the Tofutti Better Than Ricotta Cheese, powdered sugar, and vanilla extract until blended. Stir in vegan chocolate chips, gently. Chill the filling for about 30 minutes before filling shells.

Top with shaved vegan chocolate!

Created exclusively for Tofutti Brands, Inc. by Katherine Bartlett.

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Vegan stuffed zucchini

Vegan stuffed zucchiniLike zucchini? Then CA, a.k.a. The Dreamy Idealist, has a great recipe for you…especially if you’re vegan. It’s simply called: “Stuffed Zucchini (vegan).” Pretty cut and dry, no? What makes CA’s recipe extra special is it’s made with Tofutti Better Than Ricotta Cheese. Perfect…

CA’s recipe is so easy to make! Get yourself a big zucchini (CA suggest 8 pounds), then scoop it out and stuff the zucchini with a mixture of chopped Vidalia onion, vegan sausage, vegan parmesan cheese, a jar of pasta sauce, and one container of Better Than Ricotta Cheese. Spice it up with some Italian seasoning too!

After you’ve done all that, pop the stuffed zucchini in the oven for 60 to 90 minutes at 375 degrees and sit back and salivate. Great recipe, CA!

Via The Dreamy Idealist.

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Lazy vegetable lasagna with Tofutti

Lazy vegetable lasagna with Tofutti Christine Robyn spotted Tofutti Better Than Ricotta Cheese at her local grocery store…she got super excited, rushed home, and put together this “Very Lazy Veggie Lasagna” — packed with vegetables! And Christine says you can have it all done and ready to eat in an hour.

It’s pretty simple to make. Christine throws in three handfuls of fresh spinach, mushrooms, frozen peppers, and half a bag of frozen kale. Kale is one of the greenest and best vegetables you can eat! But it’s the Tofutti Better Than Ricotta Cheese that sets Christine’s recipe apart.

Thanks, Christine. Great job!

And here’s a couple more recipes using Tofutti Better Than Ricotta Cheese, they come straight from Tofutti Foodie, Tofutti’s official food blog: Tofutti Spinach and Ricotta Casserole and Tofutti Eggplant Rollatini. Get cooking!

Via ChristineRobyn.com.

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