Basil-Tofu Ricotta

• 1 lb firm tofu, pressed
• 2 teaspoons lemon juice
• 1 garlic clove, minced
• 14 teaspoon salt
• 1 dash fresh black pepper
• 10 fresh basil leaves, chopped
• 2 teaspoons olive oil
• 14 cup nutritional yeast

1. In a large bowl, mush the tofu up with your hands until crumbly.
2. Add the lemon juice, garlic, salt, pepper and basil.
3. Mush with your hands again; squeeze through fingers until it reaches the consistency of ricotta, 2 to 5 minutes.
4. Add the olive oil, stir with a fork.
5. Add the nutritional yeast and mix all ingredients well.
6. Cover and refrigerate until ready to use.

firm tofu, lemon juice, garlic, salt, fresh black pepper, basil, olive oil, nutritional yeast

Taken from www.food.com/recipe/basil-tofu-ricotta-293989 (may not work)