1 - 14 ounce block extra firm tofu (not silken)
1 cup nutritional yeast
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried basil
1 teaspoon garlic powder (not garlic salt)
Fresh ground pepper
Soy/rice Parmesan cheese (optional)
1/2 vegan "cheese" block (such as Follow Your Heart Mozzarella) (optional)
1) Squeeze out excess water from tofu. Use a fork or potato masher to mash tofu until it reaches "ricotta-like" consistency.
2) Add in nutritional yeast and, if using, vegan cheeses and mix until well-incorporated. Using the palm of your hand, crush the oregano and basil into smaller flakes and add to the mixture. Add garlic and salt and pepper, to taste. I like to go heavy on the pepper.
3) Heat in the microwave or in a covered saucepan for a few minutes until it's warm!
I usually make this the night before without heating and then eat for lunch at work on top of pasta & veggies.
Source of recipe: This recipe was inspired by "How it All Vegan", the recipe for Lasagna.