Vegan ‘Cottage Cheese’ Style Toast
Makes 2-3 portions
The ‘cottage cheese’
1/2 block firm tofu
4 tbsp Nush natural yog
1 tbsp Nush natural almond spread
1/4 lemon, juiced
1/2 tsp apple cider vinegar
1 cup vinegar
1 tbsp sugar
1/4 tsp salt
Handful of dill
1/2 cucumber (peeled with a potato peeler)
1 piece sourdough
Salt and pepper
For the pickles, add your water, vinegar, sugar, and salt to a pan on medium heat, allowing the sugar to dissolve, and allowing it to come to a gentle boil.
Leave on medium heat, to allow some of the water to evaporate off – you want the quantity to reduce slightly, so the vinegar is more concentrated.
Whilst your pickle water is reducing, cut your cucumber in half, then use a potato peeler to peel ribbons off your cucumber – once you get to the seeds, this will get harder, so once you’ve peeled about 1/3 of the way down, flip the cucumber over and repeat – there should be only the centre 1/3rd left at the end (which you can eat if you like the middle).
Once you’re happy with the flavour of your pickle brine, set aside and leave to cool off significantly – this should take 10 – 15 minutes, so just set it aside.
Add your cucumber ribbons to a jar, along with a handful of dill, then pour over your cooled pickle brine. Store in the fridge.
Break your tofu into an airtight container with your fingers – you want the chunks to be the size of a pea (aka the size chunks you’d find in cottage cheese.
Once you’ve broken up all your tofu, add the rest of your ingredients and mix well, adjusting to taste.
Refrigerate your ‘cottage cheese’ mixture until ready to serve.
When you’re ready to serve, toast your sourdough, then top with a couple of tablespoons of your creamy spread mixture, a couple of your pickled cucumber ribbons, some fresh dill, a squeeze of lemon juice, and some salt and pepper.
Store the cottage cheese in an airtight container in the fridge for up to 5 days, and the pickles for up to 1 month.