1 (14 ounce) block firm tofu, crumbled into small bite size portions (about 1 1/4 cups crumbled)
2 tablespoons lemon juice
2 tablespoons tahini
1/4 cup nutritional yeast
salt and pepper, to taste
1. Blot the crumbled tofu with paper towel to get out some of the moisture.
2. Mix all the ingredients together well, cover, and refrigerate overnight. It's ready.
It's a little moister than the real thing so I'd suggest you blot the mixture again to give it a dryer mouth feel before use if you wish. I usually put this in spinach pies and such, where the extra moisture is helpful, so I don't do this.