Step 1

Drain and press the tofu. (You can use a tofu press or press it between 2 flat surfaces with something heavy on top for about 10 minutes to get the liquid out of it.)

Step 2

Squeeze out as much liquid as possible and crumble it into small pieces.

Step 3

In a separate container mix milk, nutritional yeast, apple cider vinegar, lemon juice, and salt. Let it sit for about 5 minutes to curdle the milk.

Step 4

Give it another stir and pour over the tofu crumbles.

Step 5

Let it sit for at least 1 hour in the refrigerator to soak up the milk mixture and flavor. It's best if allowed to sit in the fridge for about 8 hours or more.

Step 6

Use as you would cottage cheese.