Kőrözött or cottage cheese spread is a big favorite in Hungary. Almost every household has its own special way of making it. Main spices are ground caraway seeds that give its unique taste and sweet paprika powder for the nice orange color.
Originally made of cow-milk or sheep-milk cottage cheese, the vegan version is best made of soft, silky tofu or some vegan soft cheese. Tofu is easier and cheaper to get so that is my go-to. Spread over a toast for a tartine, or enjoy it as a sandwich.
YIELDS
2 servings
PREP TIME
COOK TIME
TOTAL TIME
- 1 block soft tofu
- 2 dl vegan sour cream
- to taste salt, pepper
- 1 tsp cayenne pepper
- 1 tsp dried parsley
- 2 tsp sweet paprika powder
- to taste garlic powder
- 1/2 tsp caraway seed
Directions
1. In a bowl mash the tofu with a fork until it’s rather creamy.
2. Stir in the vegan sour cream and add the seasoning, and adjust them according to your taste.
3. My family loves to add diced yellow onions, too but I am not a big fan of onions, but feel free to try it. We consume the kőrözött on top of bread or as a dip, usually as a part of big family cold dinners.
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Photo: Imola Toth
