I’m not a dietitian. This is what a basic foodie girl on a budget eats in a week between trying to be mindful of spending and filming weird videos. Hope you enjoy!
How I made the Tofu Ricotta:
1 block tofu, crumbled
Take 1/4 of the tofu and put it in a blender with 2T tahini, 3T nutritional yeast, 2 clove garlic, juice of 1 lemon, salt, pepper, and whatever herbs you wish. I used fresh parsley. Blend that up then stir it back into the rest of the tofu. Then make lasagna like normal.
Link for the Curry Recipe:
Exclusive Content:
Catch me on IG:
Merch Store: