Creamy Tofu Basil Ricotta
1 (14 ounce) block firm tofu, drained and cubed
8 fresh basil leaves
1/2 teaspoon sugar
squeeze fresh lemon juice
drizzle olive oil
salt and pepper, to taste
1. Combine tofu, basil, sugar and lemon juice in a food processor and process until smooth.
2. Add a drizzle olive oil and process until creamy.
3. Add salt and pepper, to taste.
Source of recipe: After trying out a few different tofu ricotta recipes, I came up with my own concoction, which is a staple in my fridge for lasagna, pizza and other Italian dishes.