Tofu Ayib (Ethiopian lemony cheese)

When creating our very own Ethiopian feast, we adapted this Ayib recipe that is usually made with cottage cheese, to make a tasty vegan version.

Lemon rind is what makes this dish distinctive, while soy sauce adds depth of flavour. We didn’t add soya yoghurt because John hates it, but you could try adding some when you make it – let us know how you get on!

This alternative to cottage cheese is crumbly and fresh

You will need:

  • 1 batch of easy home made tofu made with lemon juice, and used crumbly (i.e. not pressed).
  • Zest of 1 lemon (you can use the zest of the one you use to make the tofu).
  • Soy sauce to taste (you can use tamari if you want to make it wheat/gluten free).

Directions:

1. Make a batch of easy home made tofu, using lemon juice. Do not press, as you want it to remain crumbly, soft and creamy. Just drain in a muslin bag.

2. When most of the liquid has drained out (squeeze a bit if necessary, being careful not to burn yourself), ad the zest of 1 lemon.

3. Add soy sauce to taste. It should be quite a small amount to add some of the depth of flavour / umami that cottage cheese would have, but not too much – cottage cheese is fairly plain.

4. Chill in the fridge until you’re ready to serve with your Ethiopian banquet!

Further recipes will follow, so watch this space…

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One thought on “Tofu Ayib (Ethiopian lemony cheese)

  1. Pingback: Injera Sourdough Ethiopian Pancakes | Chilli Garlic Sauce

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