I used to eat tons of cottage cheese before going vegan, and it is probably the one cheese I miss sometimes. I was excited to see a recipe for tofu cottage cheese when I received Bianca Philip‘s Cookin’ Crunk last week.
I made this tonight, because it is very quick to put together. The package of tofu at my local store was only 14 ounces, but the recipe calls for a whole pound.
I think I would want more “whey” and for a bit more salt, so I think I’ll double the mayo/yogurt when I next make it. I’m not sure I would eat this plain as I used to eat dairy cottage cheese, but I like Bianca’s serving suggestion for eating it on toast with Marmite.