Step 1

Drain and press a container of extra firm tofu getting out as much liquid as possible.

Step 2

Crumble the tofu into a large food processor.

Step 3

Add 2 tbsp nutritional yeast, 1 tbsp olive oil, 1 tsp salt, a clove of garlic, and a handful of basil.  (Omit the garlic and basil if you are using the ricotta for a sweet dish).

Step 4

Blend well for 2 minutes in a food processor.  Add a splash of soy milk if needed to thin out the ricotta to a smooth spreadable texture.

Step 5

Use as you would ricotta in your favorite recipes like stuffed shells, lasagna, ravioli, and more.

Step 6

Thaw the frozen spinach then put it in a colander, press out the water and then add it to the ricotta.  Stir the spinach in with a spoon if you want it to stay in bigger pieces or add the spinach to the food processor and blend if you want it more hidden in the ricotta.