Pulse 10-15 times in the food processor until all the ingredients are well combined and the mixture becomes crumbly in texture. Be sure not to simply turn on the food processor, but rather to make quick pulses until you achieve the desired consistency. The finished product should be able to stick together, but at the same time easily separate and crumble onto different dishes.
Add additional salt and/or lemon juice to taste if needed.
Store in the fridge in an airtight container for a few days. Enjoy over salads, in burritos, tacos, tofu scrambles, etc.
Sun-dried Tomatoes - I used Julienne sliced sun-dried tomatoes in olive oil. Scoop the sun-dried tomatoes out of the jar, and place in a small strainer over a cup or bowl. Allow the olive oil to drain out as much as possible (save oil for cooking or discard in trash). Pat the drained sun-dried tomatoes with a paper towel and use 1/4 cup packed of these sun-dried tomatoes in the recipe. You can also used dried tomatoes (not in olive oil) and simply add oil if needed for consistency.