You can make this several days in advance, or the day of. You can sweeten this up to use in a dessert application (see my Vegan Cheese Blintzes recipe), or use the below recipe for a tasty, savory addition to some of your favorite dishes.
- 1 block tofu
- 1/2 lemon
- 1 clove garlic
- 1-1.5 tsp salt
- 1 tsp italian seasoning
Press your tofu so effin' hard. It should be drier than dry. Slice it lengthwise and keep pressing it. Do that again if you need to. Use a tofu press or towels. If you're using paper towels, you should go through a dozen towels. I'm serious.
Take the tofu in your hands and crumble it to a fine consistency. I used a pastry cutter then used my hands to break up the chunks. It should be very, very fine.
Squeeze your lemon over the tofu.
Crush your garlic with a garlic press and mix into the tofu. Add the salt and the Italian seasoning.
Refrigerate for at least an hour and use as stated above, or however you desire.