Cottage ‘cheese’

Just like its dairy counterpart, this vegan version is low fat and high in protein and calcium… but tastes so much better! Serves 2-3.


  • 1 cup (8 oz / 225g) firm tofu, mashed or crumbled
  • 1/2 tbsp fresh parsley
  • 3/4 tsp dried chives
  • Pinch of dill weed
  • 1/8 – 2/8 cup (1 1/2 oz / 45g) silken tofu
  • 2 tbsp vegetable oil
  • 3/4 tsp vinegar
  • 3/4 tsp lemon juice
  • Salt and pepper to taste


  1. Mix together the firm tofu, parsley, chives and dill weed and place mixture to one side.
  2. Using a blender, blend the silken tofu, oil, vinegar and lemon juice until smooth and creamy.
  3. Pour onto mashed tofu mixture and mix well. Add salt and pepper to taste and serve on lettuce or tomato.
  4. Can double as a sandwich spread.

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