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.
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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.
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 cane sugar or agave syrup if you don't have maple syrup.
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!
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 information is an estimate and will vary depending on the exact amounts and specific products and ingredients used.
Rita says
Hi there! I’ve enjoyed making your almond milk yogurt and would like to try this next! What constitutes a serving (e.g., 1/2 cup)?
Lori Rasmussen says
Hi, a serving is about 3/4 cup. That info is in the top section of the recipe card. I'm happy you enjoyed the almond yogurt!
doe says
would adding frozen (or maybe fresh) sliced banana (or peaches, mango, etc.) to the blender work in place of the sugar?
Lori Rasmussen says
That's a good question, and I'm really not sure. Probably so. You could also possibly get by without any added sugars. It's such a small amount, just there to aid the culturing process.
doe says
hmm, i wonder how dates or another dried fruit would work too... i'll experiment at some point! i believe i used this recipe as a guide in the past and it turned out well. also, i've heard of people using kimchi/sauerkraut as a starter for yogurt, etc.(because of the lactobacillus), any thoughts on that as well?
Rosa Laura says
Are those plastic lids on jars safe to use in the instant pot or is a metal lid like on a Mason jar best?
Lori Rasmussen says
I feel comfortable with the plastic lids since the yogurt setting doesn't actually get hot, and they're not in contact with the food. Metal lids are fine, too.
Jennifer B. says
First time I have been successful making vegan yogurt. And one that my stomach tolerates! I used the Instant Pot for 12 hours and I love the taste and texture but will probably try 14 hours next time for more tang! Thank you for this recipe!
mackensie says
I'm so excited I found this recipe! Someone was selling tofu yogurt at our local farmers market and it was SO good. Unfortunately, she isn't selling it anymore, but I'm ready to start making my own!
I wasn't paying attention to the firmness of the tofu I bought. Can I make this with super/extra firm tofu and add more water?
I will also try to use the Cocoyo yogurt as my probiotic as it says it's living and has the number of probiotics you noted in the recipe/post 🤞
Thanks!
Lori Rasmussen says
Hi Mackensie - I'm glad you're excited to make your own yogurt. Yes, that should work. As far as the tofu goes, I'm not sure how super firm might change the texture here, but it's definitely worth a try.
mackensie says
I’m gonna go for it and I’ll keep you updated in the next week!
Thanks!
Ginny Bates says
Have you been hearing/reading about L. Reuteri cultured dairy? Technically, it cannot be called yogurt. It is supposed to be excellent for many health concerns. Dr. William Davis has written a book about this "super food". Unfortunately, the recipe calls for half n' half, a dairy product. There are non-dairy versions that use cashews and/or coconut milk and rather lumpy one with oats. The problem I have with these is the high level of fat (not the oat one) and calories. I like my yogurt to be creamy, sure, but not add extra calories to my diet. I've been experimenting with soy milk, some coconut milk, and cashews, along with the requisite inulin. I' ve even added some glucomannan (sp.?) to help thicken and emulsify. Have only made three batches so far but definitely need more work on it. I have been impressed with your dedicated level of experimentation and good results with foods I never thought could be vegan and hope you would consider working on L. Reuteri "yogurt". Thanks for reading this very long post. God bless.
Lori Rasmussen says
Hi Ginny - I've heard about L. Reuteri yogurt but haven't looked into it at all. I believe it was on one of my other yogurt recipes, someone asked about it for her son and was experimenting. I'll have to look back over those and refresh my memory.
For your issue and wanting to make one with less fat, I wonder if soy milk or silken tofu will be your best bet.
Ginny Bates says
I'm going to try your silken tofu method with the L. Reuteri and I will also look for the other yogurt posts mentioning it. Thank you for your reply. I am so happy that you were not injured in the awful recent flooding in NC. We are in northeastern TN and got a lot of strong wind and rain but were otherwise untouched. But not far from us, people lost power and water. Praying for them daily.
Fiona Dale says
Best yogurt yet, and I've tried countless recipes. Thank-you so much for creating this easy, tasty and healthy vegan yogurt. I read the previous review where L. reuteri was mentioned. I use Jamieson Probiotic capsules, 10 Billion Active cells and L. reuteri is listed in the ingredients. (It also has L. acidophilus and I open the capsules and pour the powder into the tofu mixture with maple syrup then overnight in my Instant Pot and obtained great results. Not sure if I'm using too many capsules, but I use 6 for one package of extra firm tofu.
Julia K says
This was so easy and so tasty. I made plain and mixed it 1/2 with a plant yogurt that was too sweet. It was perfect! I also added some to some white grape and pineapple juice to drink something healthy while prepping for a colonoscopy. I amAbsolutely making this again and have shared the recipe twice already!
Kathrine says
Hello! Is the yogurt supposed to be on”holes” and have kind of like an “airy” texture? It is not dense at all. It also has water on the bottom. I think I put in too much probiotics. I made it in a multicooker with a. Yogurt program for 10 hours. Could you please tell me what I did wrong? 😁
Lori Rasmussen says
Hi Kathrine - Yes, some holes and an airy, whipped texture are normal for this one. It's not dense like my nut-based yogurts. Also, some separation is perfectly normal with any type of homemade yogurt that doesn't contain specific starches or gums to prevent it. As long as everything smells and tastes okay and you don't see any pink discoloration or signs of mold, it should be fine. If you like you can strain it and discard the liquid, or just stir it in. If you feel like it had too much culturing, experiment with less probiotic or time next time. I hope that helps!
Betty Mullaney says
Hi!
Just wondering your thoughts on whether this would work with canned coconut milk instead of water? I'm trying to follow a vegan keto diet (as a nutritional treatment) and would like to have some added fat, and the tofu would add good protein. Thanks so much!
Lori Rasmussen says
Hi Betty - Coconut milk does work for yogurt, but I haven't tried it in combination with the tofu. The only thing to potentially watch out for is the brand/quality of the coconut milk. Ones with a lot of added gums could potentially create issues during culturing, but otherwise I can't think of any reason why it wouldn't work. It sounds wonderfully rich and delicious and definitely worth trying. Let us know how it goes!
Emily says
This is probably a stupid question, but would it be okay to use 4 8oz jars instead of the pint jars? I can’t find them where I live and the quart jar was too tall for my Instant pot. Also, is it okay to use the jars with metal lids in the Instant pot? I can’t find jars with plastic lids. I’m so looking forward to trying this recipe! I can’t find the right kind of soy milk to make the soy milk version and it’s really hard to find vegan yogurt here. (I live in the Caribbean. I realized from my questions that it sounds like I live on another planet!)
Lori Rasmussen says
Hi Emily - Haha not a silly Q at all! And I'm glad you're not on another planet - there's no way it would be as nice as the Caribbean! 🙂 Yes, using smaller jars and metal lids will be fine.
Even where I live it's surprisingly difficult to find the plain soy milk. Hope you enjoy the yogurt!
Emily says
Thanks so much! I have a couple more questions. I made it in my Instant Pot and the texture turned out perfect. I have the Emeril Lagasse combo Instant Pot/Air Fryer and the first batch was a disaster! 😂 The second batch cultured for 10 hours plus I let it sit for an hour in the pot turned off. I want mine a little tangier. It still tastes faintly like tofu. I have the same probiotics that you used and I only used one capsule. Is the taste due to more culturing time or more probiotics? That is, if I want it tangier, should I use another capsule or just let it culture in the pot longer? And last question, of all your yogurt recipes, which is your favorite? I was so impressed with how this one turned out that I can’t wait to try them all! Thanks again for your help and for the recipes!
Lori Rasmussen says
Hi Emily - I'm so glad you liked it! For tangier yogurt, in my experience you can approach it either way, more probiotics and/or more time. I would probably do exactly what you did last time, but just let it culture for another 1 to 2 hours. Then you can taste and evaluate and decide if you want to try something different.
You asked about my favorite yogurt...it's difficult to choose because I like them all! I do really like the neutral flavor of the almond one, though.