Monday, September 05, 2011

August 29, 2011: Cottage tofu

After much gadding about and eating out on Sunday, we sought something lighter at home for Monday's dinner. Enter the vegan cheesy sandwich spread, which I believe is a Johanna GGG original! It takes just a minute or two to mash together and is made from the kind of ingredients commonly spotted in vegan cheese alternatives - tofu, nooch, mustard and miso with a bit of mayo to smooth it out. The texture reminded me of cottage cheese, hence the remixed name. (Besides, we didn't spread it on sandwiches, just dug in with chopped vege dippers.)

Did somebody say 'remix'? Why yes, this is another remixed recipe we'll be sending to 'that recipe seems very familiar...'. Johanna's a long-time and prolific VegMel-syndicated blogger and we tip our hats to her.

Cottage tofu
(a recipe by Johanna GGG)

150g tofu
2 tablespoons nutritional yeast flakes
1 tablespoon mayonnaise
    (did you know that the Praise 97% fat free stuff is vegan?!)
1 1/2 teaspoons shiro miso
1 teaspoon seeded mustard

In a small bowl, mash the tofu with a fork. Add all the remaining ingredients and mix well to combine.


  1. Oh my gosh. I've been eating a version of this (mashed cold tofu, nooch, mustard, hot sauce) at least four times a week for aaaages, but always considered it too gross to tell anyone about! I never thought of calling it a fancy name and blogging it!

  2. great name - I haven't made this for ages - must do so because it is very simple and very good

  3. Tsk, Hannah - and you're so good at making the small things blog-worthy! I would have thought that gross kitchen confessions were prime material. ;-)

    Johanna - it is indeed! We're thankful that you posted it.