For the tofu pesto, blend or process the tofu, basil, lemon juice and 1 tbsp water until smooth.
Combine the remaining ingredients in a medium bowl. Serve salad topped with tofu pesto.
hinly
Meanwhile, for the tofu dressing, press tofu between two cutting boards
br>Slice or cube the tofu into bite sized pieces. You
br>Remove tofu from package and
Drain tofu and weigh down to press for 30 ins.
Cut into
Cut the tofu out of the package and
75\u00b0F.
For the Tofu Ricotta (see also my recipe #279343):
essed mine for well over an hour. Freezing the tofu after
ut into 4 equal squares. For Cornstarch water add 1 cup
Cut tofu into 1 inch cubes. Heat
ith holes in it for scooping out tofu. You will also need
b>tofu in a bowl and put a heavy weight on top for
our marinade over tofu, coat completely, then let marinate for at least
Cut the tofu in 1- 1/2 inch
1 and marinate the shrimp for about 5 minutes.
Heat
Cut the tofu horizontally into three equal slabs.
hewier by freezing the tofu overnight and letting it thaw
e water. Microwave the water for about 30 seconds. Next take
owl mix rice flour and tofu and mix by hand if
ype glass in the freezer for an hour to chill.