1 pound extra firm tofu (not silken)
1/2 bag (8 ounces) frozen spinach, defrosted, divided
garlic powder, to taste
white pepper, to taste
dried or fresh basil, to taste
dried oregano, to taste
1 tablespoon olive oil
1. Start by placing tofu in food processor. Dont squeeze excess water out of tofu. Next process tofu until it's in a crumble like consistency.
2. Then place 1/2 of spinach in the food processor. Process this, then add in the spices.
3. Add olive oil. Stir in the last bit of spinach for extra texture.
I usually use this recipe to replace ricotta in lasagna, and stuffed shells.'