Press or wring excess water out of tofu; you can do this by placing the block on a clean dish towel (or dirty, I don't own you), wrap it up, and place a clean (again, or dirty) pan on top and placing canned goods inside for pressure. If you use your own force you may prematurely crumble the block.

Now go to town! Finely crumble the tofu into a large mixing bowl and add the rest of the ingredients. Using a fork makes it easier as the pieces get smaller. You want the texture to be as fine as you like your traditional ricotta.

Now you are ready to use your Vegan Ricotta Cheese as you please: stuffed shells, lasagna, or straight out of the bowl!