Start by finely crushing one clove of garlic and soaking it in two tablespoons of freshly squeezed lemon juice for five minutes.

While the garlic is soaking, take 14 ounces of firm tofu and place it in a mixing bowl. Using a fork, mash the tofu until it reaches a crumbly consistency.

In a food processor, add the mashed tofu along with the softened garlic and lemon juice mixture, two tablespoons of olive oil, two tablespoons of nutritional yeast, a teaspoon of dried oregano, a teaspoon of onion powder, half a teaspoon of sea salt, and a quarter teaspoon of ground black pepper.

Pulse the mixture in the food processor until all the ingredients are well combined but still retain a chunky texture—about 15 to 20 seconds.

After pulsing, taste your Tofu Ricotta and adjust seasoning as necessary.

Transfer your Tofu Ricotta to a serving bowl and garnish with a sprinkle of black pepper and extra oregano.