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Ingredients
  • subheading: For the Puttanesca Sauce:
  • 2 tablespoons olive oil
  • 1 onion diced
  • 5 garlic cloves minced
  • 1 28 ounce can crushed tomatoes
  • 1 14 ounce can diced tomatoes
  • ½ cup pitted Kalmata olives coarsely chopped
  • 2 tablespoons capers
  • 1 teaspoon red pepper flakes or to taste
  • 1 teaspoon black pepper
  • Salt to taste
  • ½ cup fresh basil leaves sliced
  • subheading: For the Tofu Ricotta:
  • 1 small onion chopped
  • 3 garlic cloves minced
  • 1 pound firm or extra firm tofu drained
  • 2 tablespoons lemon juice
  • ¼ cup unflavored unsweetened non-dairy milk
  • ¼ teaspoon salt or to taste
  • Black pepper to taste
  • ½ cup chopped fresh parsley
  • subheading: For the Polenta:
  • 1 roll prepared polenta 18 oz.
  • Cooking spray or a few dashes of oil
Steps
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