Start by peeling and crushing 1-2 cloves of garlic, then place them in a small bowl. Pour just enough freshly squeezed lemon juice to cover the garlic, allowing it to soak for about 5 minutes.

While the garlic is soaking, take 14 ounces of firm tofu and cut it into chunks. In a mixing bowl, use a fork to mash the tofu until it becomes crumbly and grainy.

Once the garlic has soaked, combine the mashed tofu, garlic with lemon juice, 2 tablespoons of olive oil, 2 tablespoons of nutritional yeast flakes, 1 teaspoon of dried oregano, 1 teaspoon of onion powder, ½ teaspoon of sea salt, and ¼ teaspoon of ground black pepper in a food processor.

Secure the lid on the food processor and pulse the mixture until it's well blended but still chunky, about 20-30 seconds.

Transfer your velvety Tofu Ricotta to a serving bowl and sprinkle additional ground black pepper and oregano on top for extra flair.