Tofu "Ricotta" Filling
Source: Vegetarian Times, 1996
Makes about 3 cups filling

Use this filling to stuff pasta shells, manicotti, rigatoni or cannelloni. Mix in some chopped spinach and soy Parmesan cheese for a different flavor or just toss it with cooked penne pasta and marinara and bake in a casserole.

1 lb hard Chinese-style tofu or extra-firm silken Japanese-style tofu, drained, squeezed and crumbled
1/3 cup olive oil
1 tsp salt
1 tsp garlic powder
1 tsp onion powder
1 tsp dry basil
1 tsp dry oregano

Mix tofu and all other ingredients in bowl, toss well. Adjust seasonings.

Note: Olive oil is necessary for the proper "mouth feel". The amount can be reduced or you may substitute another oil; however, olive oil in the amount given gives the best flavor and texture.