Tofu Basil Ricotta "Cheez"

I used this recipe from post punk kitchen to make "cheez" for veggie lasagna last night. I used the back of a fork instead of my hands and probably used more garlic because I lubba garlic.
It's a healthy alternative to a lot of dishes that use ricotta cheese, like a filling for stuffed shells, mixed with tomato sauce in pasta, or as a topping for pizza. No one knew it was tofu until I told them!

Ingredients
1 package of extra firm tofu
2 tsp lemon juice
2 tsp olive oil
3 tsp minced garlic
1/4 tsp salt
1/4 cup nutritional yeast flakes (I got this from the bulk foods aisle at Whole Foods)
handful fresh basil leaves, chopped fine (ten leaves or so)
1 tsp fresh black pepper

Preparation
-Cut the block of tofu into thin slices and mash each slice with the back of a fork.
-In a large bowl, mix together mashed-sliced tofu, till it's crumbly.
-Add lemon juice, garlic, salt and pepper and basil. Mix/mash together again with the back of a fork on the sides of the bowl, until it reaches the consistency of ricotta cheese. May take 2-5 minutes.
-Add olive oil, stir with fork.
-Add nutritional yeast and combine all ingredients well.
-Cover and refrigerate until ready to use.