2-Ingredient Buckwheat Tortillas with Tofu Cottage Cheese
Ingredients
Tortillas
- 100g buckwheat flour
- 200ml water
Vegan cottage cheese
- 1 block tofu (200g)
- 1 tablespoon tahini or cashew butter
- A few tablespoons sauerkraut juice
- Fresh dill
- Lemon juice
- Salt and pepper
Preparation
Mix the buckwheat flour and water together and fry on a non-stick pan on both sides to make the tortillas.
For the vegan cottage cheese, use a fork to mash together the tofu, tahini or cashew butter, sauerkraut juice, fresh dill, lemon juice, salt, and pepper.
Let the cottage cheese sit overnight for best taste, but it can be eaten immediately.
