Tofu Ricotta

For addition to pasta/casserole dishes.

8 oz. Firm tofu

2 tsp. blond miso

2 tsp. umeboshi paste

1 T. chopped garlic

1 T. herbs (Oregano, basil)

1 T. Tahini

salt & pepper to taste

- Press tofu to drain excess water.

- Crumble tofu using hands and mix in miso & umeboshi paste

- Add garlic, herbs and tahini

- Season with salt & pepper