Tofu yogurt is a delicious, easy, and healthy non-dairy yogurt you can make at home - with or without an Instant Pot! All you need are 3 ingredients and a few minutes of hands-on prep time. The flavor is perfect for both sweet and savory uses, and the texture is like whipped yogurt!
Tofu yogurt is low in fat and calories, rich in protein and essential Omega-3 fatty acids, and contains NO coconut, gluten, refined-sugar, oil, or gums.
As much as I love tofu - and homemade yogurt - I can't believe it hadn't occurred to me yet to try tofu yogurt! I have to thank one of my email subscribers, Wendy G., for the idea.
Recently in my weekly newsletter I shared a recipe that uses yogurt as an ingredient, and I mentioned that I regularly make almond milk yogurt and cashew yogurt. Wendy replied, and shared that she sometimes makes yogurt with a combination of shelf-stable tofu and soy milk.
In case you've never made soy milk yogurt before, it truly couldn't be easier! There are plenty of recipes online for that method, so I won't go into it here.
I loved Wendy's idea of incorporating tofu. She figured since it's already thicker and closer to the consistency of yogurt, that it would work well, possibly even better than soy milk.
So I took her idea and put my own spin on it, using refrigerated tofu instead of the shelf-stable type, and water instead of soy milk. And the results are so good!
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Why You'll Love It
This cultured tofu yogurt is:
- budget-friendly
- fluffy and creamy, with a light, whipped consistency
- unsweetened other than 2 teaspoons of maple syrup to encourage the culturing process (the end result tastes 100% plain/unsweetened)
- free from gums, thickeners, and added starch
- versatile! Add your favorite jam, fruit, extracts, and sweeteners to individual servings for total flexibility. Or add a splash of vanilla before culturing.
- and per serving, tofu yogurt contains 115 calories, 12 grams protein, 7 grams carbohydrate, and 0 grams cholesterol.
Ingredient Notes
Tofu
First, I suspect you can successfully make yogurt with any type of tofu, but I haven't had a chance yet to test every variety. I've been using a basic firm tofu, like the one you see pictured above.
With silken tofu, you may want to use two packages, and reduce the amount of water. Or use one silken tofu and replace the water with soy milk. Choose a shelf-stable soy milk that contains only soybeans and water - no gums.
Maple Syrup
A small amount of added sugar feeds the live active cultures. In dairy yogurt, lactose is enough, but since tofu is not a good source of natural sugars, I included 2 teaspoons of maple syrup.
Feel free to use another type of sugar if you don't have maple syrup on hand.
Note: this does NOT make the yogurt taste sweet.
Probiotic or Yogurt Starter Culture
This is important! To culture tofu yogurt you can use:
- a high-quality, refrigerated probiotic - capsules that contain powder
- a few tablespoons of yogurt from a previous batch
- or a vegan yogurt starter like this one from Cultures for Health
I use probiotics instead of specialty cultures because:
- they're more affordable
- we always have a bottle of probiotics in the fridge anyway!
When purchasing probiotics for yogurt, choose one that contains L. acidophilus and B. lactis. Also, try to find one that does not contain pre-biotics.
And if you're vegan or have a dairy allergy, carefully review the labels to make sure it's dairy-free. Unfortunately, many are not.
I have personally used this high-potency, multi-strain probiotic by Jarrow, as well as various ones by Renew Life (pictured above). You'll notice both labels clearly state they are free from dairy.
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With a high-potency product that contains somewhere between 30 to 50 billion live cultures, you only need ONE capsule for your first batch of yogurt. So the cost is less than .50 cents per batch of vegan yogurt. The Cultures for Health yogurt starter is around $3 per use.
If you use a brand with fewer live active cultures, it's a good idea to use more than one capsule.
How to Make Tofu Yogurt
- 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), and pulse to combine.
- Pour into 2 clean pint jars or 1 quart-size jar. See the Top Tips below for tips on preventing contamination.
- Cover the jars (to keep out unwanted odors) and place in the Instant Pot (more info below on ways to make yogurt without an IP). Lock on the lid, and use the yogurt function to set the timer for somewhere between 10 to 13 hours, depending on how tangy you like your yogurt. I usually do 12 hours.
I like to start the process after dinner, an hour or two before bedtime. In the morning, when the time is up, set the jars on the countertop to cool for a bit. Then move them to the fridge.
Tip: if using an Instant Pot to culture the yogurt, there's no need to add water to the pot.
Substitutions
- maple syrup - as mentioned above, a small amount of sugar is needed to promote fermentation. Feel free to substitute a different type of sugar, like cane sugar, date sugar, or agave.
Equipment
- blender - since we're not blending nuts or seeds, any old blender will do!
- jars with lids - on my other yogurt recipes, people have asked why I put the yogurt in jars instead of adding it directly to the Instant Pot. If you're like me, you use your Instant Pot to make all kinds of spicy and savory recipes, like curries and soups. And no matter how well you clean the bowl and lid, there are always lingering aromas. You don't want these to transfer into the yogurt.
- Instant Pot - if you have an Instant Pot with the yogurt function, you're all set! It makes the process so easy. Don't have an Instant Pot? See the next section for multiple other ways to keep the tofu mixture warm.
How to Make Yogurt Without an Instant Pot
The goal is to keep the almond milk at a fairly constant 105 to 110 degrees F during the culturing period.
But before you start stressing about it, keep in mind humans have been making yogurt for thousands and thousands of years without the help of electricity or kitchen appliances!
While an Instant Pot with the yogurt function makes the process very easy, it's certainly not the only way to make yogurt at home. Here are a few alternative methods:
- Fill an insulated cooler with warm water (110 degrees) up to the necks of the jars, and keep the cooler closed.
- Place the jars in a draft-free spot in the house. Wrap them with a towel, and wrap a heating pad around the towel. Set it on low, cycling it on and off if needed so that it doesn't get too warm.
- Pre-heat a slow cooker, then turn it off. Line it with a towel, and set the jars on the towel. Cover with the lid and another towel for added insulation. Occasionally turn on the "warm" function if needed.
- Find a warm, sunny spot in the house. Wrap the jars with a towel, and place in the sun.
How to Store Vegan Yogurt
Store the jar(s) of yogurt in the refrigerator and use within 1 week.
As with any yogurt, a small amount of water may separate during storage. You can either discard it, or stir it back into the yogurt.
Top Tips
Make sure your utensils, blender, and jars are actually clean. You don't necessarily need to sterilize them with boiling water, but it also doesn't hurt. All of our environments are different.
Be mindful as you move through the process to avoid contaminating the yogurt with bad bacteria.
- Always wash your hands well before beginning.
- To quickly clean the blender, add about ⅓ cup white vinegar, and blend for 10 seconds. Then pour the vinegar into the jar(s), screw on the lid, and shake vigorously. When you're finished with the vinegar, dump it out and rinse everything very well.
- Avoid double dipping utensils into the yogurt mixture after tasting.
- If your homemade yogurt has an "off" smell or a pink-ish color, it is contaminated and should be discarded.
- If you ever do have a bad batch, you'll want to take extra precautions the next time to avoid contamination, sterilizing all equipment and utensils.
Keep in mind that there are many variables involved that can affect the outcome of the yogurt, from the potency of the cultures to temperature, environment, and cleanliness.
Once you feel comfortable with the basic process, don't be afraid to experiment!
Ways to Use Tofu Yogurt
I hope you enjoy this vegan tofu yogurt as much as we do. If you try the recipe be sure to comment below and let us know!
Recipe
Cultured Tofu Yogurt
Equipment
- 6-quart instant pot - with yogurt function
Ingredients
- 1 (14 oz) package firm tofu, drained
- ¾ cup water
- 2 teaspoons maple syrup - or agave or granulated sugar; important for the culturing process
- ¼ teaspoon vanilla extract, optional - Omit if you plan to use the yogurt in savory recipes
- 1 to 2 capsules vegan probiotic (the type with powder inside) OR 4 tablespoon yogurt from a previous batch - 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.
Instructions
- 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.
- 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.
- 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).
- *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.
- 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.
- 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
- Fill an insulated cooler with warm water (110 degrees) up to the necks of the jars.
- Place the jars in a draft-free spot in the house. Wrap them with a towel, and wrap a heating pad around the towel. Set it on low, cycling it on and off if needed so that it doesn't get too warm.
- Pre-heat a slow cooker, then turn it off. Line it with a towel, and set the jars on the towel. Cover with the lid and another towel for added insulation. Occasionally turn on the "warm" function if needed.
- Find a warm, sunny spot in the house. Wrap the jars with a towel, and place in the sun.
Estimated Nutrition (per serving)
Nutrition is an estimate and will vary depending on the exact amounts and ingredients used.
Jessica says
My new regular yogurt recipe! Thank you so much! This is easy to go back to since it's just blend and instant pot.
Alex says
This worked great but it came out a little grainy. Did I not blend it enough?
Melissa says
Another method is to put the jars in a water bath with and sous vide at the desired temperature. This is how I do it when I make yogurt from my homemade soy milk. I’m going to try this tofu method too.
Fran says
I've never made yogurt at home, but this recipe looks so easy that I'm encouraged to try it! I do have a question first, though:
All the vegan soy yogurt recipes I've found require heating the mixture to 180 degrees Fahrenheit, then cooling it a little before turning on the Yogurt button in the Instant Pot. Can you explain why your recipe doesn't include the high heating step before placing the mixture in the Instant Pot?
Lori Rasmussen says
Hi Fran. That's interesting because the soy milk yogurt recipes I've seen don't call for heating the milk first. Typically, in yogurt making that step is to denature the proteins, which contributes to a thicker consistency, but it can also to get rid of unwanted bacteria. You certainly could do that step here with the tofu mixture and see what you think.
Shari says
All of my tofu comes in 16 ounce packages. Do you think it will still work?
Lori Rasmussen says
Yes, an extra 2 ounces should be fine, without needing to increase the other ingredients.
Arch says
Can you freeze this yogurt?
Lori Rasmussen says
Hi Arch, hmmm, that's a good question. You certainly *can,* but I'm not sure how it will affect the texture.
Rachel says
I haven't tried the recipe yet, but I'm excited by the thought of trying it! The vegan yogurts I've made so far have been disappointing. I'm just commenting to say that any liquid that separates from yogurt can be used as a starter for the next batch - even frozen in ice cubes for the purpose. Thanks so much for the recipe!