Crumble the pressed tofu up into a food processor, and process along with the other ingredients (except for the radish) until nearly smooth and just a little lumpy.
Cut two 4 to 5 inch side strips of rice paper from the overall sheet. Soak the each strip separately in warm (not hot) water for 10 – 15 seconds until they are soft, and then load the strip with about a tablespoon or so of the ricotta filling, inserting the thin radish slices near the bottom of the rice paper for the shrimp tail. Then, roll the paper firmly and tightly, doing your best to create a seal as well as a slight c-shape, like a shrimp. (Don't sweat if they don't come out exact - just do your best!)This should yield about 12 – 14 medium-sized shrimp.
Preheat oven to 375 degrees Fahrenheit, brush the shrimp with a small amount of olive oil, and then bake the shrimp on a baking sheet with parchment paper or a silicon baking mat for about 20 minutes, turning the shrimp halfway through. They should be crispy and golden on each side.
Alternative: Breading and Frying the Shrimp
Alternatively, you can also coat the shrimp in a panko breadcrumb mixture (recipe above), and pan fry them in olive oil 2 to 3 at a time for about 2 – 3 minutes on each side before preparing the pasta.
For the Vegan Lemon Butter Sauce Pasta
Cook the pasta of your choice al dente. I used gluten-free brown rice pasta.
In a skillet over medium heat, melt the vegan butter. Once melted, add the lemon zest, juice, nutritional yeast and black pepper. Let boil briefly, then add your al dente pasta and let it warm back up.
Once the pasta is nice and hot and coated in the lemon-butter sauce, it’s ready to serve. Top the pasta with the shrimp and fresh parsley.
Notes
Nutritional facts accounts for 1/2 package of brown rice pasta.