Vegan tofu basil "ricotta"

From ThisBlueWiki

This is a good filler for stuffed shells, a modified cheesy spinach lasagna, and similar.

Adapted from http://www.theppk.com/recipes/dbrecipes/index.php?RecipeID=53

• 1 pound medium firm tofu, pressed (in Portland, Ota "firm" tofu is the best!)
• 4 Tbsp (1/4 cup) vegenaise
• 1-4 cloves garlic, minced (depending on application)
• 1 tsp salt
• 2 Tbsp nutritional yeast
• handful fresh basil leaves, chopped fine (ten leaves or so, optional)
• dash fresh black pepper

Squeeze the water out of the tofu. In a large bowl, mush the tofu up with your hands, till it's crumbly. Add garlic, salt, pepper, basil, nutritional yeast and any other seasonings; mix thoroughly with fork.

Add vegenaise, combine with fork. Cover and refrigerate until ready to use.

Add up to 20oz of well-drained chopped frozen spinach, 12oz Yves meatless ground or similar ground beef substitute, etc. for delicious vegetarian pasta fillings.