Drain and press the tofu. (You can use a tofu press or press it between 2 flat surfaces with something heavy on top for about 10 minutes to get the liquid out of it.)
Squeeze out as much liquid as possible and crumble it into small pieces.
In a separate container mix milk, nutritional yeast, apple cider vinegar, lemon juice, and salt. Let it sit for about 5 minutes to curdle the milk.
Give it another stir and pour over the tofu crumbles.
Let it sit for at least 1 hour in the refrigerator to soak up the milk mixture and flavor. It's best if allowed to sit in the fridge for about 8 hours or more.
Use as you would cottage cheese.
Notes
Drain as much liquid out of the tofu as possible to allow it to soak up more of the flavor.
It's best if you have time to let it sit overnight to allow the flavors to soak into the tofu.