Ingredients
- ▢1 block (14 oz) firm tofu, crumbled into pieces
- ▢½ cup (120 g) nondairy yogurt, I recommend soy yogurt
- ▢½ to 1 tsp salt, to taste
- ▢1 ½ tsp apple cider vinegar, or lemon juice
Instructions
- Open the tofu package and drain off any excess water—no need to press it. Use a fork or potato masher to crumble the tofu into small pieces.
- Add yogurt, apple cider vinegar and salt to the crumbled tofu, then mix until combined. Taste and adjust with more salt, if it is necessary.
- Serve immediately or place vegan cottage cheese in an airtight container and refrigerate for up to 3 days.
Nutrition
Serving: 1 serving | Calories: 103.5kcal | Carbohydrates: 5.2g | Protein: 11.2g | Fat: 4.9g | Saturated Fat: 0.6g | Polyunsaturated Fat: 2.7g | Monounsaturated Fat: 1.2g | Sodium: 298.7mg | Potassium: 1.4mg | Fiber: 0.9g | Sugar: 1.9g | Vitamin C: 4mg | Calcium: 163.9mg | Iron: 1.2mg