14 to 16 ounces extra-firm tofu, crumbled and pressed if you like your "cheese" dry
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
1. Place all the ingredients in a food processor. Pulse it into fine chunks that resemble ricotta.
Use immediately or stores up to a week in your refrigerator
Source of recipe: This is modified from a couple other recipes to make one. I use this for stuffed shells, lasagna, and so much more! So good.