Crumbly Tofu Cotija
Salty, crumbly, dairy-free, and ready to make everything taste like it came from your favorite vegan taco truck. Easy to make! Use it anywhere you'd use cotija, queso fresco, or feta.
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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