Tofu Ricotta Cheese

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  1. 1 block extra-firm tofu, pressed for 30 minutes
  2. 3 cloves garlic, peeled
  3. 2 Tbsp extra-virgin olive oil
  4. 1 Tbsp nutritional yeast
  5. 1 tsp dried oregano
  6. ½ tsp sea salt (or to taste)
  1. Crumble the tofu into a food processor or blender. Add all remaining ingredients.
  2. Cover and process until mostly smooth (add a splash of water if necessary). Use immediately, or transfer to a small container and refrigerate for up to a week.
  3. Yield: 6 servings.
  4. Per serving (about 1/3 cup): 114 calories, 8.1g fat (1g sat), 2.3g carbs, 1g fiber, 7.3g protein.
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