Torgotta Cheese (Or, Torgo's Vegan Tofu Ricotta)

Torgo, Esq.'s Note:

I am Torgo. The Master's unnatural vegan bender has forced me to become more creative. This recipe is great for Torgogna (see my other recipes) but could work wherever ricotta desires abound.

• Total Time: 5 mins
• Prep Time: 5 mins
• Cook Time: 0 mins

Ingredients:

Serves: 3-4

Yield: 1.0 cups

• 12 ounces firm tofu
• 2 tablespoons lemon juice
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1 dash pepper
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 2 teaspoons olive oil
• 1/4 cup nutritional yeast

Directions:

1. Crumble tofu in large bowl.
2. Add lemon juice, garlic powder, saltnpeppa, basil & oregano.
3. Use your favorite (unburned) hand to squeeze ingredients together.
4. Add oil & yeast. Utilize utensil to combine.
5. The end.

Reviews

[fwiffo]

I accidentally used a whole 16 oz block of Rosewood extra firm tofu and put the whole thing in my Torgogna, but it still tasted great.