Makes about 1 ½ cups
1 package extra firm or firm tofu, drained and dried with a towel
Handful of mixed herbs: tarragon, thyme, basil – about 4 T. chopped
1 t. dried oregano
Coarse kosher salt and freshly ground black pepper, to taste
1-2 T. olive oil
Using your fingers or a fork, break up and mash the tofu into a large curd cheese-like consistency. Add fresh herbs, oregano, salt, pepper, and olive oil and blend well. Season the cheese to taste, adding additional herbs if desired. Set aside for at least 10 minutes allowing the flavors to be absorbed. Use as a cheese substitute in any recipe calling for dairy ricotta or cottage cheese.
Keeps up to a week in a covered container in the refrigerator.