I just came up with this last night and think you will really enjoy it. It’s salty, creamy, and tangy. While it’s not the same dry, squeaky texture of dairy cotija, it is a delicious replacement. Think soft cottage cheese without the whey and some tang and salt. You can use extra-firm tofu instead of silken if you want a dryer end result. I went hard on the salt but feel free to tone it down a notch.
1 12.3 oz package of silken firm tofu, drained well
3/4 teaspoon salt
1 teaspoon lactic acid
1 teaspoon nutritional yeast
Add everything to a bowl and mix well to get a chunky consistency. Adjust seasonings to taste. Let the cheese rest covered in the fridge for a few hours before serving.