Tofu Ricotta
(from “Vegan Vittles” by Joanne Stepaniak)

1/2 pound regular tofu (firm), rinsed, patted dry, and mashed
1.5 Tablespoons fresh lemon juice
1 teaspoon brown rice syrup or other mild-flavored liquid sweetener
1/2 teaspoon dried basil leaves (optional)
1/4 teaspoon salt
1/8 teaspoon garlic granules (optional)

1. Place all the ingredients in a medium mixing bowl, and mash them together until the mixture has a fine, grainy texture like ricotta cheese.

2. Transfer the mixture to a storage container, and chill it in the refrigerator. It will keep for about 5 days.

Makes about 1 cup.