Hey there, friends!
Are you on the lookout for a creamy, dreamy treat? Well, I’ve got just the thing for you!
Today, I’m excited to share my go-to recipe for tofu yogurt.
It’s dairy-free, super easy to make, and packed with nutrients.
You can enjoy it for breakfast or as a snack, and it’s so versatile!
Get ready to whip up this deliciousness!
Possible Ingredient Alternatives
Firm tofu can be replaced with silken tofu for a smoother texture. Use the same amount, but expect a slightly thinner consistency. Adjust water quantity as needed. For a non-soy option, consider using cashews. Soak 1.5 cups of raw cashews overnight, then blend with water until smooth.
Maple syrup can be substituted with agave nectar or sugar as suggested in the recipe. For a low-carb alternative, use a small amount of stevia or monk fruit sweetener. Adjust to taste, as these are much sweeter than maple syrup.
Vegan probiotic capsules can be replaced with 4 tablespoons of store-bought vegan yogurt as a starter culture. Alternatively, use 1/4 teaspoon of vegan yogurt starter powder, following package instructions for activation. These options provide the necessary bacteria for fermentation and maintain the recipe’s probiotic benefits.
| Preparation Time | 10-15 minutes |
| Cooking Time | 600-840 minutes |
| Total Time | 610-855 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 200-250
- Protein: 20-25 g
- Fat: 10-12 g
- Carbohydrates: 10-15 g
Ingredients
- 1/4 tsp vanilla extract
- 3/4 cup water
- 14 oz firm tofu (drained well, pressed for 30 minutes if possible)
- 1 to 2 vegan probiotic capsules (empty contents into mixture)
- 2 tsp maple syrup
Step 1: Prepare and Blend the Ingredients
Begin by ensuring all your equipment, including the blender, utensils, jars, and lids, are clean to prevent contamination.
In your blender, combine the tofu, water, and maple syrup.
Blend until the mixture becomes smooth and creamy.
If you’re using live active cultures, add them now.
For probiotics, open the capsule and pour the powder into the blender.
Stir with a clean spoon or pulse the blender for a few seconds to incorporate.
Step 2: Fill and Seal the Jars
Immediately pour the blended yogurt mixture into 2 clean glass pint jars or one quart jar.
Do not fill the jars entirely to the rim; leaving some space is necessary to prevent the yogurt from contacting the lid.
Seal the jars with clean lids but ensure they are not tightly closed to allow for some air exchange during fermentation.
Step 3: Ferment using the Instant Pot
Place the jars into the Instant Pot, ensuring no water is added to the pot.
Secure the lid of the Instant Pot and click it into the locked/sealed position.
Press the “Yogurt” button, then adjust the time using the +/- buttons.
For a less tangy yogurt, select 10 hours, which might be a preset time on some models.
If you prefer a tangier yogurt, choose between 12 to 14 hours, typically 12 hours works well.
Allow the fermentation process to proceed undisturbed.
Step 4: Cooling and Storing the Yogurt
Once the Instant Pot timer finishes, remove the jars carefully.
Allow them to cool on the countertop for about 30 minutes before transferring them to the refrigerator.
When serving, always use clean utensils to scoop out the yogurt to maintain hygiene.
Step 5: Storage and Serving
Keep the yogurt refrigerated and consume it within 7 days.
It’s common for a small amount of water to separate from the yogurt during storage; you can either stir it back into the yogurt or discard it as per your preference.
Enjoy your homemade yogurt!
