tofu cheese

Vegan cottage cheese that tastes just like the one you used to eat, but minus the dairy! Only 4 ingredients, 1 bowl, and 5 minutes to make a batch. It&#39;s creamy, rich in plant-based protein, and can be used any way you would use regular cottage cheese. Enjoy it sweet or savory, hot or cold.Yield: makes about 1 ¾ cups. Recipe lightly adapted from the tofu ricotta in Miyoko Schinner&#39;s book Artisan Vegan Cheese.

5-Minute Vegan Cottage Cheese (No Nuts)

(14 oz) package extra-firm tofu (Regular firm can also be used.)

plain, unsweetened vegan yogurt (See Notes.)

lemon juice

fine sea salt

garlic powder

Prep

No need to press the tofu, but we do want to remove some of the water. Remove the block of tofu from the package, and wrap a tea towel or paper towels around it. Holding the tofu over the sink lightly squeeze to remove some of the water. Place the tofu in a bowl with the other ingredients, starting with the lesser amount of yogurt and salt.

Mash

Use a fork to mash the tofu and incorporate it with the yogurt and seasonings. Mash until the &quot;curds&quot; are as small as you like.

Serve

Taste for seasoning, adding more yogurt, garlic, and salt, if desired. Enjoy your healthy vegan cottage cheese right away, or refrigerate it for an hour or more to allow the flavors to mingle.

Misozuke (Miso Tofu Cheese)

lbs package of firm or extra firm tofu (454 grams)

organic white or red miso paste

tbsp sake (30 milliliters)

tbsp organic cane sugar (28 grams)

herbs

spices

citrus fruits

yuzu salt

umeboshi

chili flakes

nori

Mix the miso paste, sake, sugar and optional flavourings in a bowl until well combined. 

Remove the tofu from the package. Gently press out any excess liquid and pat it dry. Cut the tofu into two blocks. Wrap one layer of cheesecloth over each piece of tofu. Spread a generous layer of miso paste on top of the cheesecloth. Be sure every part is covered so that no cheesecloth or tofu is exposed. Place in an air tight container and store in the fridge for 7 - 100 days (read blog post for fermentation times). **

Every week, check the misozuke. If you see any liquid accumulating, carefully pour it out. Ensure that the block of tofu is still fully covered with miso and that the container is fry. If you accidentally scrape off some miso, cover it with more miso. 

After the fermentation period is over, unwrap the tofu and remove any remaining miso paste. 

Serve as desired and enjoy! To store, wrap with vegan wax paper and keep in an air tight container for up to 1 week. 

Does this actually taste anything like cheese?  It looks really good.

I made half a block 2 weeks ago with pressed firm tofu and changed the paper towel after the 7th day, and then after the 10th day, and cooked with it today. I was so pleased since I wasn't sure what the texture would be after 13 days. It was only slightly crumbly but still quite spreadable! The flavor of the miso had mellowed out in the tofu. Thanks for this recipe.

What could you use as a replacement for sake if its not available? Looks amazing

If you love tofu and if you love miso just stop what you are doing  and make this! I am already on my 3rd batch of misozuke as I can never wait for the 3 months. It’s SO good !!!  The first one I made waited 2 weeks and it is already so creamy and yummy. Can’t wait to try the 90 days one ! Thank you for the recipe 🙃

I started my misozuke after I saw the post on Instagram. I made it to 7 weeks and finally caved and had to unwrap it and try. It was like HEAVEN IN MY MOUTH. I hope to make a 90 day batch next time. Honestly LOVE this recipe. Thank you Lisa! It was fun, easy and definitely worth the wait!!!

A quick question, what do we do with the leftover miso paste 😂

I just tried the first piece after 55 days of fermentation and wow 😍 I’m obsessed!
I am excited to keep fermenting the rest of the batch but 50-60 days might be perfect since it is definitely spreadable but also still held together decently well in cubes. 
I used it as a topping for my rice and egg bowl but I feel like it could eaten with anything that would pair well with the saltiness! Can’t wait to put it on toast next time!

This Misozuke recipie is fantastic. We love trying these Japanese recipies already veganized for us. It makes it very easy. Can't wait to emperiment some more with this. We did a 30 day ferment with unpressed firm tofu and just yellow miso (we didn't have any sake), it was creamy and amazing just on its own!  We're super excited to try different combinations with other seasonings. This will absolutely become a new staple in our house - thank you for making this so simple and straightforward

I made this almost 2 weeks ago. The anticipation is killing me, but I'm committed to waiting a full 3 months before I try it. A fairly easy thing to make, and I suspect I'll make it once or twice more so there's some on the go already when I finish eating my first batch.

Thanks for such a great recipe! I fermented two weeks with a semi-red miso and used “shima-dofu” which is as firm as it comes in Japan. The outer part of the tofu was dark and creamy and uber rich and salty, the inside lighter and less rich but still super tasty. This recipe is a solid five stars, hands down...if you can wait 😉

After about 2 months of waiting my misozuke is finally ready! I used white miso and I think extra firm tofu (it's been a while!) and it came out creamy and spreadable, maybe a tiny bit crumbly but I was easily able to spread it on crackers. I just wolfed down 1/4 of what I made (a full block of tofu) and am scheming to make more to have a rotation of different variations in the fridge at all times.

This one was even better than advertised. I opened one at 75 days with added mushroom dashi and togarashi and it was so tasty! I didn't have cheesecloth so spreading the mixture directly on the tofu was messy but worked out well. Also developed a spot of mold but easily removed and covered and no problem afterwards. Lookin forward to the 90 day one I still have goin!

Well worth waiting 3 months. Tasted like laughing cow cheese wheels, v addicting. I did have issues with mold but I removed it and added more miso paste as suggested. I did not keep a paper towel underneath to absorb the moisture which I think may account for the mold growth. I’m going for another batch with the paper towel this time. Will report on the difference!

OMG, it has a name!!!  Years ago I was marinating tofu cubes in a sauce made of thinned miso and herbs, and somehow the container got shoved to the back and forgotten for a week or two.  When I discovered it, the cubes had turned soft and creamy, and smelled very appetizing, so I tasted it.. and was impressed! I eventually used it all...and didn't die, lol... so the next time I wanted a creamy vegan spread, I tried to repeat the same thing... cubed the tofu, put it in a container, poured over some thinned miso and herbs, covered it and let it sit in the fridge for a week.  Success!  Since the result I wanted was a creamy spread, and since tofu is so bland, I eventually tried tossing a block of tofu in the blender with enough miso and herbs/spices to season it, put it in a covered container, and stuck it in the fridge for just a few days. It was amazing... and far quicker! Now this gets really out there... but last time I tried blending in some natto for more cheesy "funk", and it reminded me of an already melted  creamy brie/ camembert!!! I'm hooked!

I just unwrapped my misozuke and I'm beyond amazed. Super easy and tastes really cheesy and tangy and the texture is unreal.

So good, I make it every 3 weeks, to be sure to always have some! Although I’m living in Japan for 6 years now I didn’t know “misozuke tofu” and my husband never had the chance to eat some so I was thrilled by the idea!
It’s a little tricky to cover all the tofu and my kitchen turn into chaos every time, but it’s worth it! I tried “nori”, “plain” and “ume-shiso”, which is my favorite, but I’m planning on making some with black sesame miso.

Actually, her recipe says to refrigerate it, so I must have done that. But I did let it age for quite awhile and it was pretty amazing!

I switched to a plant-based diet 8 months ago and have been experimenting with fermented bean recipes.  My second batch has just finished fermenting (3 mos).  This is so delicious!  I'm working on building up my batches so I always have some fully fermented in my refrigerator.  It definitely scratches the bloomy rind cheese itch!  I'm  working on making my own miso and can't wait to try this recipe with it.  BTW - you have a lot of great recipes on your site.  So glad I found it.

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Top 2 tofu cheese recipes from across the web

The most viewed tofu cheese recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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5-Minute Vegan Cottage Cheese (No N...

Misozuke (Miso Tofu Cheese)

The most viewed tofu cheese recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine