Tofu Ricotta

• Total time: – min
• Cook time: – min
• Prep time: – min

• 1 pound extra-firm tofu
• 1 tsp lemon juice
• ¼ cup nutritional yeast
• ¼ tsp garlic powder
• 1 tbsp Italian seasoning
• ½ tsp yellow miso paste (optional)
• ¼ tsp onion powder

Wrap tofu in a clean kitchen towel and place between two cutting boards. Place a heavy object, such as a 28-ounce can of tomatoes or beans, on top. Let rest 20 minutes, allowing the weight to press out extra moisture in the tofu. Unwrap tofu and pat dry. In a large mixing bowl, crumble tofu with your hands. Then mix in remaining ingredients plus salt and pepper to taste. Eat within 1 week.

Servings per batch: 8

• Calories: 25
• Fat: 0.80g
• Carbohydrate: 2.80g
• Dietary Fiber: 1.30g
• Sugars: NA
• Protein: 2.50g