Makes about 2 cups

photo by Kate Lewis, recipe by llovani

This tofu-based cotija is very easy for the beginner vegan cheesemaker. Tangy and crumbly and even a little melty from coconut oil, cotija is the perfect cheese for topping spicy, saucy things like refried beans, fajitas or tucked into tacos. It adds a beautiful splash of brightness to create contrast, and of course, delicious, cheezy flavor. This recipe is from The Modern Love Community Cookzine, which you can download for free! There is also an amazing Chilaquiles recipe in there to crumble this all over.

Tofu Fresco Cotijo

Tofu Fresco Cotija

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Servings 2 cups

Ingredients
  

  • 14 oz block extra firm tofu cubed medium
  • 1/3 cup refined coconut oil melted
  • 1/4 cup plain rice milk unsweetened
  • 1 1/2 tbsp apple cider vinegar
  • 1 tbsp nutritional yeast
  • 1 1/4 tsp fine sea salt
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder

Instructions
 

  • In a medium pot, submerge tofu cubes in water. Bring to a boil for five minutes. Drain and allow them to cool completely. 
  • Once cool, use cheesecloth to squeeze water out and get it as dry as possible.
  • Place tofu and the remaining ingredients in a food processor fit with a metal blade and pulse until it resembles cottage cheese.
  • Lightly grease a 3 cup bowl or pyrex to use as a mold. Transfer cheese to the bowl and press down firmly to make sure there aren’t any air pockets. Cover and refrigerate for a minimum of 2 hours. When ready to use, it should crumble nicely in your fingers. 
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