¼cuplemon juiceapproximately the juice of one lemon
14ozpackage extra firm or super firm tofupressed unless you've got the super firm vac-u packed kind
3/4teaspooncrushed red pepper flakesless if you are spice sensitive, more to bring heat
½cupchopped, packed fresh basil
2cupspacked Lacinato kalecut into ribbons, no need to de-stem
1½teaspoonground black pepper
Tear Tofu into large chunks and place in food processor, then pulse the tofu into a crumbed ricotta like texture, be careful not to over process. Transfer the crumbed tofu to a large mixing bowl and set aside.
In the emptied food processor, combine unfortified nutritional yeast, basil, kale, lemon juice, red pepper flakes, oregano, salt, and pepper. Process until it looks like dark green pesto. Then, add the cashew cream and process more until it looks like a lighter green colored, creamy pesto.
Transfer the green mixture from the food processor into the bowl of crumbed tofu. Stir the green mixture and crumbed tofu together with a spatula until it is uniformly green.
Enjoy, bake in lasagna or stuffed shells, put crumbles in salads or enjoy on bread or crackers.
To Make Cashew Cream: 1. Measure 2 cups "raw" unroasted, unsalted cashews and then soak them overnight in the fridge or just bring them to a boil and let them sit in the hot water for a few minutes.2. Drain the cashews and set liquid aside. Put 3/4 cup of the cashew soaking liquid into a high-speed blender with the 2 cups cashews, blend until super creamy, use more water if needed to get it creamy. You can freeze this to use in other recipes, I press plastic wrap over the top to eliminate air and freezer burn and store in a freezer-safe, airtight container. Spice: It's worth noting that a new container of crushed red pepper might have a little more kick than one that has hung around for many moons. Freeze this Ricotta: I press plastic wrap over the top to eliminate air and freezer burn and store in a freezer safe, airtight container. Nutrition information is approximate.www.planttestkitchen.com