1/4 cup olive oil (extra-virgin)
1 Tbl. honey
1 Tbl. lemon juice
1 tea. salt
Mash tofu with a fork. Stir in remaining ingredients.
Refrigerate for 1/2 hour or more. Use in place of
ricotta in recipe. Approx. 2 lbs. (For deserts, you
might want to add a bit less oil. For lasagna,
manicotti, etc, saute finely minced onion and garlic
in the oil before adding. I usually leave the salt
out as we are not salt eaters, but the flavor is
closer to ricotta's with the salt.)
