I was wondering if anyone has tried substitutiing soft tofu for the ricotta recipes? or any recipes?
I've had good luck with the ricotta cream recipes, I add about 1 t chia seeds per serving to give it a smidgen more gel expecially if I'm making more then 1 serving. I divide it up into the 1/2 cup containers and the next day they are nice and pudding like. And I add more seasonings then the recipe calls for because soft and extra soft tofu doesn't.
I've also modified one of the muffin recipes that call for yogurt and add a teaspoon of peanut butter. Seems to work ok.
49 years old, 5' highest weight-199lbs
. Started SBD Jan 2004, lost 47 pounds in 6 months, then slowly gained it all back.