This recipe is quick and can be used in many dishes. It’s a nice filling for lasagna.
Makes about 2 cups.
- 16 ounces extra-firm tofu, crumbled
- 4 garlic cloves, minced
- 1 tablespoon chopped oregano or 1 teaspoon dried
- 1 tablespoon chopped basil or 1 teaspoon dried
- 2 tablespoon olive oil
- salt to taste
Place all the ingredients in a food processor. Pulse it into fine chunks that resemble ricotta. If you don’t have a food processor, blending it all with a fork will work too.
Use immediately or stores up to a week in the refrigerator.
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