I grew up eating these babies in my home country of Venezuela. The traditional ones aren't vegan, as they use ricotta cheese to make the filling, but I could not let you continue living your life without getting a little taste of this South American treat.
Traditionally, people have them for breakfast with a latte or even chocolate milk. They are flaky, soft, pillowy, and so full of flavor. In today's video, which we created specially for our friends at Vegan Outreach, one of our favorite non-profits EVER, you'll learn how to make the perfect tofu ricotta, which can also be used to stuff shells, manicotti, as a filling for lasagna, or even eaten as is or in a wrap or sandwich.Read More