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
- 1/2 cup frozen mango
- 1/2 cup frozen pineapple
- 1 1/2 tbsp lemon juice
- 2 tbsp maple syrup
- 1/2 tsp vanilla extract
Thicker yogurt with a stronger “tofu” taste (makes approx. 550g)
- 350g extra-firm tofu
- 3/4 cup frozen mango
- 3/4 cup frozen pineapple
- 2 tbsp lemon juice
- 2 tbsp maple syrup
- 1/2 tsp vanilla extract
- 1/4 cup + 1 tbsp 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