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Cultured Tofu Yogurt
5 from 45 votes

Cultured Tofu Yogurt

Cultured Tofu Yogurt offers a plant-based alternative to traditional yogurt by fermenting blended tofu with live probiotic cultures. The addition of maple syrup supports fermentation, creating a creamy, tangy yogurt with mild sweetness and optional vanilla flavor. It requires an incubation step to develop its characteristic tang.

Prep Time
10 mins
Additional Time
11 hrs
Total Time
11 hrs 10 mins
Servings: 4 servings
Calories: 116 kcal
Course: Breakfast, Snacks
Cuisine: American

Ingredients

  • 1 (14 oz) package tofu firm, drained
  • ¾ cup water
  • 2 teaspoons maple syrup or agave or granulated sugar; important for the culturing process
  • ¼ teaspoon vanilla extract Omit if you plan to use the yogurt in savory recipes, optional
  • 1 to 2 capsules vegan probiotic The number of capsules you'll use depends on the number of live active cultures in the product. Aim for at least 30 billion live bacteria (must contain L. acidophilus and B. lactis). Avoid brands that contain pre-biotics, the type with powder inside or 4 tablespoon yogurt from a previous batch

Instructions

    Cup of Yum
  1. Important: review the Top Tips above. Make sure your blender, utensils, jar(s), and lid(s) are clean to avoid contaminating the yogurt with harmful bacteria.
  2. Blend the tofu, water, and maple syrup until smooth and creamy. Add the live active cultures (if using probiotics, simply open the capsule and dump the powder into the blender). Stir with a clean spoon or pulse the blender for a few seconds.
  3. Immediately pour into 2 clean glass pint jars or 1 quart jar, but don't fill the jars all the way to the rim. It's best to leave a bit of space so that the yogurt is not in contact with the lid. Cover with clean lid(s).
  4. *If not using an Instant Pot use one of the alternate methods described in the Notes section below.* Otherwise, place the jars in the Instant Pot (no need to add water), secure the lid, and click it into the locked/sealed position. Press the Yogurt button, and use the +/- buttons to adjust the time. For less tangy yogurt, try 10 hours (this is the default time for some IP models). For tangier yogurt set it for 12 to 14 hours (I usually do 12 hours). Don't disturb the yogurt during this time.
  5. When the timer beeps, remove jars from the Instant Pot. Let them cool on the countertop for about 30 minutes, then move to the refrigerator.
  6. Always use clean utensils when scooping out individual portions. Storage: Keep the yogurt refrigerated, and enjoy within 7 days. As with any yogurt a small amount of water may separate during storage. Either discard it, or stir it into the yogurt.

Notes

  • Ensure all utensils, jars, and lids are thoroughly cleaned to avoid contamination during culturing.
  • If not using an Instant Pot, maintain incubation temperatures around 100 to 110°F by using insulating methods such as warm water baths wrapped with towels or heating pads set to low.
  • The maple syrup or other sugars are important to feed the probiotic cultures to develop yogurt successfully.
  • Vanilla extract is optional and suited for sweet preparations; omit for savory uses.
  • Use probiotics containing L. acidophilus and B. lactis and avoid those with pre-biotics or powders to ensure proper fermentation.

Nutrition Information

Calories 116kcal (6%) Carbohydrates 7g (2%) Protein 12g (24%) Fat 6g (9%) Cholesterol 0mg (0%) Sodium 18mg (1%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 116

% Daily Value*

Calories 116kcal 6%
Carbohydrates 7g 2%
Protein 12g 24%
Fat 6g 9%
Cholesterol 0mg 0%
Sodium 18mg 1%

* Percent Daily Values are based on a 2,000 calorie diet.