Tofu Ricotta

By vdub

Ingredients

• 8 oz. firm tofu with water squeezed out, crumbled
• 10 fresh basil leaves, chiffonade
• 1 Tbsp. extra virgin olive oil
• 1/4 tsp. ground nutmeg
• 1/4 tsp. garlic powder
• Salt and pepper to taste

Preparation

Step 1

crumble about 3/4 of the tofu in a bowl, add the basil, olive oil, nutmeg, garlic powder, salt and pepper to taste. Mix (by hand or in food processor) until smooth but still slightly lumpy. Crumble in the remaining 1/4 tofu, mix to combine.