Tofu Ricotta
Ingredients:
1 lb (16 oz) firm regular tofu, drained
3 T fresh lemon juice
2 tsp mild sweet syrup (your choice)
1 tsp dried basil (*optional)
1/2 tsp salt
1/4 tsp garlic powder (*optional)
Instructions:
*Use this versatile nondairy mixture in any traditional recipe that calls for creamy ricotta cheese. Omit the optional seasonings for use in sweeter fare and dessert recipes.
Break tofu into large chunks. Place in a saucepan and cover with water, Bring to a boil, reduce heat, and simmer for 5 minutes. Drain well. Chill covered in the refrigerator until cool enough to handle.
Crumble and place in a bowl with remaining ingredients. Mash and blend until mixture has a fine, grainy texture similar to ricotta or cottage cheese. Chill several hours or overnight before serving to allow flavors to blend. Will keep in refrigerator for about 5 days.