Portobello Parm with Tofu Ricotta Recipe (with Video)

Name: Portobello Parm with Tofu Ricotta Recipe (with Video)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: International

Easy, Tree nut free, Eggs

christinaaa.thornton

Discover our Portobello Parm with Tofu Ricotta Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 10min | Cook 10min

Ingredients

Portobello
- 4 Portobello mushrooms
- 1 Egg
- 0.5 c Panko
- 0.5 c arrowroot starch
Ricotta
- 0.5 block firm tofu
- 1 tbsp Lemon juice
- 1 tsp Garlic powder
- 2 tbsp Nutritional yeast
- 1 tsp Italian seasoning
- 2 tbsp water
- 1 tbsp Olive oil
- salt and pepper
- 1 Egg

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Directions

For the Portobello
1. Remove stem and coat with tapioca flour (or whatever flour you like), egg, and panko (seasoned with salt and pepper, Italian seasoning).
2. Bake at 375 until golden.
3. Top with marinara, tofu ricotta and bake for approximately 5 more minutes or until the ricotta starts to brown.

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Portobello Parm with Tofu Ricotta Recipe (with Video)

Ingredients

Directions

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