Makes about 2 cups
This homemade cotija is very easy for the beginner vegan cheesemaker. Cotija is that salty, crumbly cheese that makes everything better. Tacos, elote, salads, refried beans, burrito bowls. Scatter it on at the end and suddenly everything tastes like it came from your favorite vegan taco truck. You know the exact one.
This tofu version captures that same sharp, salty bite and signature crumble vegan-style. And believe me when I say it’s easy to make: boil the tofu, squeeze it like you mean it, blend with a few pantry ingredients, and let it chill overnight. Wake up to cheese. That’s what some might call a good morning.
This tofu cotija recipe works anywhere you’d use queso fresco, or even feta. See the FAQ below for some feta tips. The recipe is from the Modern Love Community Cookzine, which you can download for free, and there’s also an incredible Chilaquiles recipe in there just waiting for this cheese to land on top of it.
What to Use Crumbly Tofu Cotija On
Sprinkle it on at the end and let it do its thing. Some favorites:
- Ancho Lentil Tacos — the classic call.
- Butternut & Adzuki Autumn Tacos — sweet, spicy, needs that salty crumble on top
- Scrambled Tofu — tofu on tofu, we support this.
- One Pot Chili Mac With Seitan – a natural pairing. Saucy chili pasta topped with tangy cheese. Say less.
- Quinoa Salad with Black Beans & Mango — the citrusy brightness loves a salty crumble
- Classic Vegan Caesar with Avocado & Chickpeas — skip the parmesan, use this instead. I love this recipe for salads in general.
- Stonefruit & Lentil Salad – this cheese with that creamy mustard dressing and juicy fruity things. Just do it.
- Black Bean Quinoa Soup – all the beans in the world need this cheese on top, end of story.
- 5-Spice Barbecue Tacos – For a sweet and savory spicy moment.
- Rice and beans, roasted vegetables, grain bowls, or anywhere you’d normally reach for feta.
CRUMBLY VEGAN COTIJA FAQ
What Is Cotija Cheese? Cotija is a Mexican cheese known for its firm, crumbly texture and bold, salty flavor. It’s a finishing cheese — meaning it goes on at the end rather than melting into things. Street corn, tacos, beans, salads. This tofu version is built to do the same job: salty, crumbly, a little tangy, and completely dairy-free. It also pulls double duty as a queso fresco or feta substitute when the situation calls for it.
Can I use this cotija instead of feta? Yup. Similar crumbly texture, similar salty bite. If you’re going savory with it maybe marinate lightly in some minced garlic, toss in a little oregano and red wine vinegar.
Can I use this instead of queso fresco? For sure. It’s a little firmer and saltier than queso fresco but it does the job beautifully.
How long does it keep? Up to a week in the fridge in a sealed container. The texture actually gets a little firmer and drier as the days go on, which is not a bad thing at all.
Can I use a different milk? Hells yeah. Any unsweetened plain nondairy milk works. Rice milk is what the original recipe calls for but unsweetened oat or soy are both fine.
Why do I boil the tofu first? It firms up the texture and helps you squeeze out more water, which gives you a drier, crumblier final product. This is what makes it actually crumble like cheese instead of clump like tofu.
Can I freeze it? Yup yup yup. Freeze in a sealed container for up to 3 months. Thaw overnight in the fridge and crumble straight from cold.
How did I end up here? You were probably searching for “vegan cheese for salad,” “vegan cotija recipe,” “tofu cotija recipe,” or “dairy free cotija cheese.” This is a simple, crumbly, salty vegan cheese that works anywhere you’d use cotija, queso fresco, or feta. Totally plant-based. No dairy, no nuts, just tofu and a few pantry ingredients. Your search is over.
Crumbly Tofu Cotija
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.
No way vegan cotija I been looking for this for a long time. I can finally make my latín dishes.
Don’t ignore difference between refined and virgin coconut oil – as I did… lol wasn’t paying attention and the cheese definitely tasted of coconut. Other than that it was great
This was really good! I couldn’t find my nutritional yeast so I made it without, but it was still very more-ish and delicious on tacos and salad. Super easy to make as well.