Although I do like yogurt, I’ve never ventured down the path of true yogurt making and store-bought versions haven’t been a staple in my fridge lately. So in a spur of the moment desire for yogurt; I pondered the soft, blender friendly tofu that is a staple in my fridge and… this quick and easy homemade tofu “yogurt” was born!
Ready In 5 Minutes
Made All In Your Blender
No Capsules Or Fermenting Time
Sweet, Creamy
And As Thick Or Thin As You’d Like!
Yogurt From Tofu
I would have never thought to make a yogurt substitute with tofu until we made our Oil-Free Mayo Recipe. We had been making our Aquafaba Mayo but wanted to try and create a version that was oil-free. We were blown away by how thick the tofu mayo was, right away, even using the softest variety of tofu!
And then came this recipe!
After a bit of experimentation we have developed two versions of this easy mango/pineapple “yogurt”. One version uses extra-firm tofu to create a Greek yogurt like consistency. The other uses soft or silken tofu to create a version with a milder tofu taste and a thinner texture.
How To Make Tofu Yogurt
Feel free to use this recipe as a base for developing your favourite flavour combination! We have found that:
- Any variety of tofu will work.
- Firmer tofu creates a thicker texture but has a stronger tofu taste.
- Denser, sweeter fruit helps disguise the taste of the tofu a bit better than berries.
- Lemon juice is the key to the tangy taste of yogurt.
- Vanilla extract helps to smooth out the flavour.
- The “yogurt” is best consumed in the first 3 days. Left any longer it may turn sour.
- I have read that versions using frozen banana create the tastiest flavour but tend to go off even quicker. I haven’t tried a banana version yet but if you will be using the “yogurt” right away, you can give that a try!
Play With The Flavour And Texture
You can adjust the amount of fruit you use depending on how much tofu you have and how much “yogurt” you are planning to make. Our versions below can give you an idea of where to start.
Adding plant milk or water may be needed if your tofu is very firm and you are having trouble blending the “yogurt” smoothly.
Add-ins like coconut cream and nut butter can help to thicken the yogurt and disguise the taste of the tofu. I find adding a nut butter produces a tasty snack but it dominates the flavour and is less like a traditional yogurt.
Recipe Cost
This easy homemade tofu “yogurt” made with extra-firm tofu costs us approximately: CAD $3.89 or $0.71/100g.
And our recipe made with silken or soft tofu makes a little less “yogurt” and costs us approximately: CAD $3.75 or $0.83/100g.
This price is comparable to non-dairy store-bought yogurt at roughly: CAD $0.81/100g but it is more costly than traditional dairy yogurt which can be as low as $0.38/100g.
Overall, we love that this is a super quick and easy version that we can make in a pinch with the ingredients we always have in Our Pantry. AND it is a tasty snack packed with protein!
Let us know in the comments below which version of this recipe is your favourite. And make sure to tell us if you experiment with the flavour combination!
We love using this mango/pineapple yogurt in our refreshing Mango Lassi and our Mango Yogurt Overnight Oats! Give it a try!
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5 Min Easy Tofu “Yogurt” – Mango/Pineapple
- Total Time: 5 minutes
- Yield: 450 g – 550 g 1x
- Diet: Vegan
Description
Quick, easy homemade tofu “yogurt”! No cultures, made all in your blender. One simple ingredient provides all the thick & creamy texture!
Ingredients
Thinner yogurt with a milder “tofu” taste (makes approx. 450g)
- 300g silken (soft) tofu
- ½ cup frozen mango
- ½ cup frozen pineapple
- 1 ½ tbsp lemon juice
- 2 tbsp maple syrup
- ½ tsp vanilla extract
Thicker yogurt with a stronger “tofu” taste (makes approx. 550g)
- 350g extra-firm tofu
- ¾ cup frozen mango
- ¾ cup frozen pineapple
- 2 tbsp lemon juice
- 2 tbsp maple syrup
- ½ tsp vanilla extract
- ¼ cup + 1 tablespoon soy milk (more or less depending on your desired thickness)
*All the ingredients for this recipe are from our pantry and freezer tips!
Instructions
For thinner, sweeter tasting yogurt with the least perceptible tofu taste:
- Combine silken tofu with the remaining ingredients in your blender. Pulse a few times to break down the frozen fruit. Then blend until smooth.
- Keeps well for about 3 days in a sealed container in the fridge.
For a much thicker (Greek yogurt like) consistency:
- Using 350g pre-pressed extra firm tofu I find that I need to add the milk in the ingredient list in order to get a smooth blend. If your tofu isn’t pre-pressed you can press the excess water out and add the milk if needed OR skip the pressing and your “yogurt” will likely blend down fine without the added milk.
- Add all the ingredients, minus the milk, to your blender. Pulse a few times to break down the frozen fruit. Then blend until a smooth consistency is reached (adding the milk as needed).
- Store in an airtight container for up to 3 days.
Notes
Approximate Cost: Silken tofu version – approx. $3.75 ($0.83/100g). Firm tofu version – approx. $3.89 ($0.71/100g). Versus roughly $0.81/100g for store-bought dairy-free yogurt and as low as $0.38/100g for dairy yogurt.
The taste of the tofu is much less perceptible in the silken tofu version and I find it preferable. Bryan prefers the version made with medium or firm tofu because of the thicker consistency. There is a stronger tofu taste that may take a moment to get used to but it is still a really nice snack. Adding coconut cream could help disguise the taste a bit more. A nut butter can also be added. I’ve tried a blueberry peanut butter version. I just find that the nut butter dominates the flavour and it becomes less of a “yogurt” taste.
You can use this recipe as a base for creating your desired taste and flavour combinations. I have read that combinations using frozen banana provide the smoothest taste but don’t last as long. The lemon juice is what adds the tanginess of yogurt so I would always include it. The vanilla extract can be optional but does help to even out the taste.
- Category: Snacks
- Method: Blender
- Cuisine: American
Wayne
Thank you Ms. Katherine,
This seems easier than incubating normal chickpea yoghurt.
Especially, since I can whip up homemade extra firm, or silken tofu rather easily.
I will have to try this and will let you know how it turns out!
Yours, Very Sincerely And Respectfully,
Wayne M. Scace
Kathryn Alexandre
Yes it’s definitely quicker! It doesn’t have the fermentation which is definitely beneficial from a true yogurt but this one is really great in a pinch and a fun addition to breakfasts or desserts. I’m curious to hear how you like it when you give it a try!