A vegan filling for lasagna, ravioli, manicotti, or any Italian recipe calling for ricotta cheese.
1 lb firm tofu, pressed to remove most of the moisture (for tips on pressing tofu, see Provencal Tofu Scramble)
2 t lemon juice
2 t extra-virgin olive oil
1 clove garlic, grated
1/4 t salt
1/4 C nutritional yeast
1/4 C fresh basil, finely chopped
Fresh-ground black pepper
In a large bowl, crumble the tofu with your hands until it’s very fine. Add the lemon juice, garlic, salt, pepper, and basil, and knead them in well. When the mixture has the fine consistency of ricotta cheese (this will take up to 5 minutes), stir in the olive oil with a fork. Add the nutritional yeast and mix well. Refrigerate for an hour or two to allow the flavors to blend.