Basil Tofu Ricotta

This is the Basil Tofu Ricotta from p 133 of Vegan with a Vengeance. This picture pretty much looks like hell and does it no justice. Please don't take that out on the recipe, which is really very delicious. It calls for just the right amount of nutritional yeast which can make me sick when there's too much in a recipe. It tastes full and rich and flavorful, but has a fraction of the fat and calories of ricotta. I used it in a lasagna which was good for days (we made a separate real ricotta cheese one for days so I had an 8x8 tofu one all to meself). Davey tasted mine and said it was better than the cheese one. Also, I finished mine and his is still aging in the fridge, so I guess he was right.