Begin by draining the extra-firm tofu. You want to press it gently to remove excess water, which will help achieve the right consistency.
In your food processor, combine the drained tofu, fresh lemon juice, extra-virgin olive oil, nutritional yeast, lemon zest, garlic cloves, sea salt, dried oregano, and red pepper flakes.
Pulse the mixture until it reaches a creamy consistency. Scrape down the sides as needed to ensure everything is well combined. You want a ricotta-like texture, so blend until it's smooth but still has a bit of texture.
Once blended, taste your Vegan Ricotta and adjust the seasoning if necessary. Add more lemon juice for tang, or extra garlic for a bold flavor.
You can serve it immediately or transfer it to an airtight container for later use. This Vegan Ricotta will keep well in the fridge for about a week.
