Title: Tofu ricotta
 Categories: Cheese
      Yield: 8 Servings
 
      2 lb . tofu (soft curd)
 
    1/4 cup  olive oil (extra-virgin)
        1    Tbl. honey
        1    Tbl. lemon juice
        1    tea. salt Mash tofu with a fork. Stir in remaining
  ingredients. Refrigerate for 1/2 hour or more. Use in place of
  ricotta in recipe. Approx. 2 lbs. (For deserts, you might want to add
  a bit less oil. For lasagna, manicotti, etc, saute finely minced
  onion and garlic in the oil before adding.  I usually leave the salt
  out as we are not salt eaters, but the flavor is closer to ricotta's
  with the salt.)