Tofu Ricotta Cheese
- 1 lb. extra-firm tofu, drained
- 1 tsp lemon juice
- 1/4 c nutritional yeast
- 2 tbsp Italian seasoning
- 1/4 tsp garlic powder
- pinch of salt and pepper
Wrap tofu in a clean cloth and place between two cutting boards.
Place a heavy object on top. Allow to rest on top for 20 minuets, forcing excess water out of the tofu.
Crumble tofu with your fingers into smaller pieces into a food processer
Add lemon juice, Italian seasoning and garlic powder. Pulse to the consistency you like. Add salt and pepper to taste.