1 block of tofu, frozen and thawed, pressed (I used trader joe's extra firm)
2 tsp lemon juice
1/2 tsp salt
dash black pepper
1 tsp basil
1/4 c. nutritional yeast
2 tsp olive oil
crumble the tofu into little pieces, and squish it with your hands till it gets like coarse bread crumbs. add the lemon juice, salt, pepper, and basil, and keep mixing/squishing with your hands till it's pretty well mixed. add the nutritional yeast and olive oil and mix with a fork (it'll be too sticky to do with your hands).
spoon onto pasta and sauce :)
if you make it with fresh unfrozened tofu (as in the VWAV recipe), it's more of a ricotta cheese consistency and it's yummy in stuffed shells (and i bet lasagna too). but this is all crumbly and dry and like shakey cheese :)
i suspect this worked so well because the trader joe's tofu i used is MUCH firmer than the nasoya we tend to buy, but even if it's more "ricotta"-like, it'll be quite yummy.
i have the leftovers in the fridge, and i bet they'll keep for a week or so, but you can always refreeze it.