Tofu Cottage Cheese
This recipe for vegan cottage cheese couldn't be easier. Perfectly tender tofu "curds" sit in a savoury, tangy, salty sauce and take on an incredibly realistic cottage cheese flavour. You'll see!
Ingredients
- 1 cup vegan yogurt I used high-protein vegan Greek yogurt, 245g
- 2 tablespoons to 1/4 cup nutritional yeast 10g-20g
- 1-2 tablespoons lemon juice or apple cider vinegar 15ml-30ml
- 1/4 teaspoon lactic acid powder 1g
- 1 teaspoon fine sea salt 6g
- 1 lb extra-firm tofu pressed for 30 minutes, 454g
Instructions
- In a medium-sized bowl, add your vegan Greek yogurt, nutritional yeast (start with 2 tablespoons/10g if you'd prefer a whiter cottage cheese), lemon juice (start with 1 tablespoon/15ml if using only 2 tablespoons/10g nutritional yeast), lactic acid powder, and sea salt. Mix together with a spatula until everything is thoroughly combined.
- Into your bowl, crumble your tofu with your fingers into tiny curd-like pieces (which is already what tofu is!) to mimic cottage cheese-sized curds. Gently mix everything together until the tofu is thoroughly coated in the mix.
- Let it sit for at least 5 minutes and give it a taste. Add more yogurt if you want it creamier, or more salt if you're leaving out the lactic acid, but I highly recommend the lactic acid! Add more or less nutritional yeast or lemon juice if you cut back earlier to balance to your desired taste.
- This tastes even more like cottage cheese the next day! The tofu also absorbs all of the dressing/sauce, and the taste is a little less sharp and matches cottage cheese a bit more for a more mild, slightly tangy, and still salty flavour.
Notes
- Notes on colour. If you want a whiter vegan cottage cheese, start with less nutritional yeast. You can always add more.
- Nutritional yeast to lemon juice ratio. The nutritional yeast balances out the acid from the lemon. A 2:1 ratio (nutritional yeast to lemon juice) works best.
- Be patient. This tofu cottage cheese needs to rest for at least 5 minutes, BUT it's even better the next day. So let it sit in the fridge overnight if you have time.
- Storage. You can store vegan cottage cheese in an airtight container in the fridge for up to 5 days. I would not freeze it. It doesn't thaw well.
Nutrition
Serving: 0.25recipe | Calories: 115kcal | Carbohydrates: 9g | Protein: 12g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 661mg | Potassium: 255mg | Fiber: 1g | Sugar: 4g | Vitamin C: 7mg | Calcium: 111mg | Iron: 2mg