"Stedda" Ricotta from The American Vegetarian Cookbook, Marilyn Diamond
This tastes like the real stuff. Use as you would ricotta made with cow's milk.
1 lb. firm tofu
1/4 cup olive oil
1/4 tsp. ground nutmeg
1/2 tsp. sea salt
Place 3/4 of tofu and remaining ingredients in a blender. Blend until thick and smooth.
Mash remaining tofu into the blended mixture. Yields 2 1/2 to 3 cups.
NOTE: The recipe calls for extra-firm tofu which should be drained and wrapped in something absorbent like a clean towel for 15 minutes or so before proceeding with the recipe otherwise
it will be "too wet."