Yesterday I wanted to use up some medium-firm tofu that I had in the refrigerator. For some reason, my mind dredged up memories of one of my late mother’s favorite snacks, or breakfast items– cottage cheese with pineapple tidbits mixed in. Not very exciting, I know, but it sounded like a reasonable use for this excess tofu. I got out my copy of my own book, “Soyfoods Cooking for a Positive Menopause”, which contains my old recipe for Tofu “Cottage Cheese”– I hadn’t made that for ages!
It’s quick and easy to make, so, in no time I had a container of it chilling in the fridge and went rummaging in the pantry for my last can of sliced pineapple. As soon as the “cottage cheese” was chilled enough, I scooped out 1/2 a cup into a bowl and stirred in two chopped-up slices of pineapple. It made a great high-protein afternoon snack with some sourdough rye toast– not exciting, perhaps, but satisfying and filling.
So, if you have been vegan for a while and are craving something from your pre-vegan days, this just might do the trick. Here are 12 ways to use this recipe:
1.) Make a “Weight Watcher’s Danish”– spread 1/4 cup of my Tofu “Cottage Cheese” on a large slice of whole grain toast (with or without pineapple chunks) and sprinkle with cinnamon sugar.
2.) Spread Tofu “Cottage Cheese”, topped with some berries, between slices of vegan French Toast.
3.) Make a healthful “Banana Split” by substituting “Tofu Cottage Cheese” for the ice cream and topping with berries or a lightly-sweetened berry sauce. For a breakfast dish, sprinkle with your favorite granola.
4.) Add some to a smoothie.
5.) Put a scoop on top of fruit salad or a chunky tomato-vegetable salad.
6.) Add some to any creamy pasta casserole.
7.) Use it as a crepe filling with strawberries or other fruit.
8.) Use it instead of sour cream on baked potatoes, etc.
9.) Spread Tofu “Cottage Cheese” on some crusty bread (toasted, if you like), top with sliced ripe tomato, drizzle with a bit of good olive oil, and sprinkle with flake salt and chopped green onion or basil- yum!
10.) Layer in small glasses with chopped melon and granola for breakfast “parfaits”.
11.) Blend leftover Tofu “Cottage Cheese” into a vegan fruit popsicle mix.
12.) Use it as a filling for savory crepes topped with sauteed or grilled vegetables.
BRYANNA’S TOFU “COTTAGE CHEESE”
Makes about 2 1/2 cups
1 lb. medium-firm tofu, mashed coarsely and drained well
2/3 cup firm or extra-firm SILKEN tofu
1 Tbsp lemon juice
3/4 tsp. salt
1/4 tsp. sugar
Sprinkle 1/2 tsp. of the salt on the mashed tofu in a medium bowl. In a food processor, mix the silken tofu, the remaining salt, sugar and lemon juice until VERY smooth. Scoop into the bowl with the mashed tofu and mix gently. Refrigerate in a tightly-covered container. That’s it!
Nutrition Facts for 1/2 cup serving:
Calories 77.50, Calories From Fat 39.20, Total Fat 4.64g, Saturated Fat 0.67g, Cholesterol 0.00mg, Sodium 359.26mg, Potassium 135.47mg, Carbohydrates 2.45g, Dietary Fiber 0.30g, Sugar 0.43g, Sugar Alcohols 0.00g, Net Carbohydrates 2.15g, Protein 8.12g