Fresh Tofu Ricotta

• 2 tbsp extra virgin olive oil
• 1 medium yellow/white onion (chopped)
• 4 clove garlic (chopped)
• 14 oz packaged extra firm tofu (drained & pressed)
• 1 tbsp white miso paste
• 1 tsp nutritional yeast flakes
• 1 1/2 tsp salt (or more to taste)
• 1 tsp freshly ground pepper
• 1 large lemon (juiced)
• 1/4 cup flat leaf parsley
• 2 cup fresh basil leaves

1. Drain the package of tofu and press for a minimum of 15 minutes.
2. You'll want to remove as much of the moisture as you can.
3. Pat dry.
4. Heat olive oil over medium heat in a large saute pan.
5. Add onions and garlic; saute until soft.
6. Add the onions, garlic, tofu, miso paste, nutritional yeast, salt, pepper and lemon juice to a food processor and blend until mixture has a ricotta-like appearance.
7. Add the parsley and basil to the mixture and pulse a few times until the herbs are well blended.
8. Now it is ready to use!

extra virgin olive oil, white onion, clove garlic, white miso, yeast, salt, ground pepper, lemon, flat leaf parsley, fresh basil

Taken from cookpad.com/us/recipes/342618-fresh-tofu-ricotta (may not work)