While I'd really been craving some Eggplant Rollatini, the eggplants at the store have been looking less than desirable. Luckily, I happened upon some of Hodgson Mill's Whole Wheat Lasagna Noodles and decided on this insteadWhole Wheat Rollatini with VWaV's Basil Tofu Ricotta and Spinach. This is such an easy meal to prefer, packed with protein, and leftovers for days!
I've basically given up any notion I once had of a suitable vegan substitute for cheese. The store brands never melt or just taste funky to me, the agar/nut based ones i've tried are just.....ew. This is why I'm so glad that VWaV's Basil Tofu Ricotta is such a diverse recipe, to fill that void.
I tried again, after my recent trip to Gville, to once again replicate their nutritional yeast tofu. This time I skipped the marinade altogether in favor of just coating pressed tofu liberally with nutritional yeast and lightly frying in just enough sunflower oil with a pinch of sea salt. This time around the flavor was closer, but the texture? No matter how long I pressed it it just didn't come out as firm and perfect as theirs. I'm wondering if i ever make my own tofu at home if I'd have better results?