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 ricottas with the salt.)