It’s made using silken tofu and yoghurt, along with a touch of miso paste to give it a rich flavour.
I serve it on toast with sliced avocado and a hot chilli maple syrup.
Yuuuum!
Notes:
We use white miso paste, which has a sweeter flavour compared to other varieties and works really well with this creamy tofu cottage ‘cheese’.
It’s really up to you how many chilli flakes you add to the syrup. We quite like ours with a kick, so we add a generous pinch. But you can always add more when you serve, so start with less if you want!
Things to know:
Some plant-based yoghurts contain live cultures, which provide the essential probiotics you need for a healthy gut. We don’t always use these, we recommend finding them if you can.
The tofu cottage ‘cheese’ is best eaten immediately, but it will keep for a day in the fridge if you have any leftovers.
Instead of avocado, you can also serve our tofu cottage ‘cheese’ with sliced tomatoes and cucumber, depending on the season.
We recommend using extra virgin olive oil, which has a richer flavour compared to regular (refined) olive oil. But the latter will also work well.
Add the miso, lemon juice and lemon zest to a mixing bowl, then whisk until combined.
Next add the silken tofu, then gently whisk until the tofu has broken down into small clumps.
Now add the yoghurt and a pinch of salt. Whisk gently to combine all the ingredients together, then set aside. This is your tofu cottage ‘cheese’.
Toast the bread.
Meanwhile, slice the avocado in half, remove the stone, then scoop out each half onto a chopping board and slice.
Add the maple syrup, olive oil and chilli flakes to a small saucepan. Stir to combine and quickly bring the mixture to a boil, then immediately remove it from the heat. Note: avoid boiling the mixture for too long, otherwise the syrup will harden.
To serve, rub the cut side of the garlic over the slices of toast, then top with the tofu cottage ‘cheese’, avocado and hot chilli maple syrup. Finish with an extra sprinkle of salt. Enjoy!
