Tofu Cottage Cheese Vegan Recipes
TOFU COTTAGE CHEESE (VEGAN)
Friends of mine make gave me this recipe and now I am so excited to try it! They use it mostly to make vegan lasagna, so we want to try it in place of the crumbled tofu in our recipe Recipe #238046 to see how it tastes. From the cookbook, The Best of Silver Hills Delicious Vegetarian Cuisine. The recipe says its great served on baked potatoes, in lasagna, or with rye bread. Cooking time doesn't include time to chill.
Provided by Enjolinfam
Categories Soy/Tofu
Time 15m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl, rinse and crumble tofu.
- Place remaining ingredients in blender and blend until smooth. Add just enough pickle juice or water to form a creamy sauce.
- Pour blended sauce over crumbled tofu and mix well.
- Chill and serve.
Nutrition Facts : Calories 170.5, Fat 12.2, SaturatedFat 2.2, Sodium 593.9, Carbohydrate 8, Fiber 0.8, Sugar 1.8, Protein 10.3
VEGAN COTTAGE CHEESE
This vegan cottage cheese is a wonderful replacement for its dairy counterpart, mimicking the texture with harder curds and a softer 'sauce' and a neutral flavor. Plus, this recipe is dairy-free, lactose-free, gluten-free, low-carb, low-fat, and uses just 5 base ingredients.
Provided by Michaela Vais
Time 10m
Number Of Ingredients 8
Steps:
- You can watch the video in the post for visual instructions.In a medium bowl, crumble tofu with your fingers or use a fork. Don't make the pieces too small, as we need them for the texture.
- Add the other ingredients (except chives) to a different small bowl and stir with a whisk.
- Pour the mixture over the crumbled tofu and stir to combine. Taste and adjust seasonings, adding more salt/vinegar/nutritional yeast/onion powder, etc. to taste.
- Add fresh chives, stir, and chill for at least one hour. Enjoy on bread or baked potatoes!
Nutrition Facts : ServingSize 2 tbsp, Calories 26 kcal, Carbohydrate 0.7 g, Protein 2.7 g, Fat 1.3 g, SaturatedFat 0.25 g, Fiber 0.2 g, Sugar 0.3 g
VEGAN COTTAGE CHEESE
Creamy, tasty, and easy to make, this Vegan Cottage Cheese is protein-packed super versatile. Enjoy with fruit and stuffed in tomatoes.
Provided by Liz Madsen
Categories Breakfast
Time 10m
Number Of Ingredients 6
Steps:
- Blend silken tofu, the juice of 1 lemon, the agave, the nutritional yeast, and 1 teaspoon of the sea salt until smooth. Taste, and adjust as needed. I ended up adding another ½ teaspoon of salt and the juice of another small lemon to mine because I thought it needed it.
- Now drain the package (don't press, just empty out the excess water) of firm tofu and crumble it into a bowl. Larger crumbles = large curd cottage cheese while smaller crumbles = small curd. Note that it will get a little finer crumbled in the next step, so don't overdo it.
- Sprinkle on the remaining teaspoon of salt and squeeze the remaining lemon over the crumbled tofu. Mix well with a fork or spoon.
- Now add the blended silken tofu mixture to a large container and mix the crumbled firm tofu into it until combined. It's going to look kind of liquidy--don't worry, it firms up in the fridge.
- Refrigerate for at least 2-3 hours, then serve as you wish and enjoy! It keeps in the fridge for about 4 days.
- This tofu cottage cheese would actually go really well with my homemade vegan tuna which you can find in my vegan tuna noodle casserole recipe, or also well with my vegan chicken salad--I'd even use it instead of the vegan mayo.
Nutrition Facts : ServingSize 1 cup, Calories 135 calories, Sugar 4.1 g, Sodium 936.3 mg, Fat 5.8 g, SaturatedFat 0.7 g, TransFat 0 g, Carbohydrate 13 g, Fiber 1.3 g, Protein 11.2 g, Cholesterol 0 mg
EASY VEGAN COTTAGE CHEESE
You couldn't fool anybody that this is the "real" thing, but it is definitely tasty, especially if you haven't had dairy in a while. I like it as a dip for potato chips. It's also great on crackers or tomato slices. It's a hodgepodge of recipes I found on the internet. Silken tofu is the kind that comes in the little aseptic box, often found on the shelf in the health-food section or refrigerated in the produce section at your local grocery store.
Provided by Prose
Categories Lunch/Snacks
Time 5m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Crumble tofu into a bowl. Mush with your hands until the texture is like cottage cheese curds.
- Mix with other ingredients until if resembles cottage cheese, adding more vegenaise or some water if necessary.
- Sprinkle with extra dill, if desired, or garnish with fresh herbs.
- Serve chilled. Enjoy!
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