Slice red pepper in half. Place on a parchment lined sheet pan. Drizzle olive oil on top and spread around. Roast at 450°F for 15-20 minutes, or until charred. Let cool.
Tofu Ricotta: Mix all ingredients in a food processor.
When red pepper is cool enough to handle, peel off the skin. If there's some left on, that's fine, it adds a smoky flavor. Slice and mix with tofu ricotta in a food processor until smooth and creamy.
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Notes
This recipe will last about 5 days in an airtight container in the fridge.