Dairy-Free Cottage Cheese

• servings: 1 item
• active time: 5 minutes
• total time: 5 minutes

Ingredients

12 ounces organic firm tofu

½ cup regular, vegan, or light mayonnaise (see Mayo Note below)

2 tablespoons water

1 tablespoon white miso

⅜ teaspoon salt, or to taste

Directions

Drain and press the tofu, using a tea towel or paper towels, to remove any excess water. Put the drained tofu in a medium bowl.

In a small bowl, whisk together the mayonnaise, water, and miso until smooth. Whisk in the salt.

Scrape the mayonnaise mixture onto the tofu and thoroughly mash it together. It is ready when you have small tofu chunks and a cottage cheese-like appearance.

Store in an airtight container in the refrigerator for up to 3 days. The flavors do meld a little more after a few hours of refrigeration.