Tofu Basil Ricotta - Vegan Dad

Tofu Basil Ricotta

prep time: 10 minutes | cooking time: none | makes About 2 cups

Use as a filling for stuffed shells, mixed with tomato sauce in pasta or as a topping for pizza. By popular demand I edited this to say that you should press the tofu before preparing.

Equipment: Tireless hands, a bowl Ingredients 1 pound firm tofu, pressed 2 tsp lemon juice 2 tsp olive oil 1 clove garlic, minced 1/4 tsp salt 1/4 cup nutritional yeast flakes handful fresh basil leaves, chopped fine (ten leaves or so) dash fresh black pepper Directions In a large bowl, mush the tofu up with your hands, till it's crumbly. Add lemon juice, garlic, salt and pepper and basil. Mush with hands again, this time you want it to get very mushy so squeeze through your fingers and mush until it reaches the consistency of ricotta cheese. May take 2-5 minutes. Add olive oil, stir with fork. Add nutritional yeast and combine all ingredients well. Use a fork now, because the oil will make it sticky. Cover and refigerate until ready to use.