Tofu Yoghurt

(Blueberry Tofu Yoghurt)

I shared this recipe back in 2012, but unfortunately it was accidentally deleted when I was doing a post purge when updating the blog (now three blogs). I had it backed up, but it was either import everything or just leave it. I didn't think it was worth purging everything again for the sake of one post, so I just decided to make to post it again.

So, I have one recipe two ways here, one for sweet plain (banana), the other for blueberry. The latter is a favourite of my man's, who often requested this to have with puffed rice or puffed corn (pictured). He prefers this yoghurt to storebought, surprisingly! (If only I could say the same for him and cheese!)

 

1 600g block(s) silken tofu

1 cup milk (soy, almond, rice)

2 tbsp rice malt*

1 banana, or 3/4 cup blueberries

1 tsp powdered vanilla

*You can use fake honey, agave, or even just granulated sugar here. I preferred to this one because it is not a refined sugar, and is naturally gluten-free.

Blend the blueberries or banana with the milk until it is completely liquid (usually for a good half a minute for berries). Add in and blend the rest, and it is ready to serve.

The blueberry refrigerates for at least four days, but the banana for only up to two (and is otherwise best eaten the day it is made).


(Sweet Plain Yoghurt, served with strawberries)