The Best Vegan Cottage Cheese Bowls

0 Start by making the vegan cottage cheese. Add the silken tofu, vegan yogurt(this is optional, but I like how creamy and tangy it makes it), lemon juice, salt and agave to a food processor. Blend until completely smooth. Set aside.
1 Now, take the extra firm tofu and squeeze some of the liquid out of it over the sink. Then put it in a medium sized mixing bowl. 
2 Smash the extra firm tofu with a fork into small "curds". 
3 Pour the blended silken tofu mixture into the bowl with the smashed tofu. Fold to combine. Now you have vegan cottage cheese! Save for later, or make some breakfast bowls.
4 For the Greek inspired bowls, divide the cottage cheese into 4 bowls and then top evenly with the spinach, cucumber, olives, tomatoes, "eggs", "bacon", herbs and red pepper flakes. Or make just one bowl and sprinkle about 1/4 of everything on top.
5 For the matcha berry peach crumble option, divide the cottage cheese into 4 bowls, top evenly with berries and peaches.
6 Then in a small mixing bowl, stir together the graham cracker crumbs, oats, maple syrup, matcha, salt and vegan butter. 
7 Sprinkle the matcha crumble mixture over the top of the berries and cottage cheese. Or make one bowl and use about 1/4 of everything!