Tofu Yogurt

This isn’t technically yogurt (no cultures, no fermentation), but it hits similar notes: creamy, slightly sweet, fruit-forward, and perfect for a quick breakfast. Silken tofu goes into a blender with one ripe and one frozen banana, sugar, vanilla, and a splash of water, then blitzed until smooth and thick.

Folded in: raisins and chopped fruit of your choice.

Using two bananas with different temperatures is the clever part. The frozen banana adds thickness and chill without watering the blend down with ice cubes, while the ripe banana contributes mellow sweetness. If you only have fresh bananas, chop one and freeze it for 30 minutes first, don’t skip the freezer step or you’ll get a thinner consistency.

Use silken or soft tofu, not firm. Firm tofu won’t blend smooth and leaves gritty bits. A short blend (45 seconds at medium speed) is enough to emulsify everything without overheating the mixture.

The 30-minute freezer rest at the end firms it into a proper spoonable yogurt-texture treat instead of a drinkable smoothie.

Slice more fruit on top just before serving for textural contrast.

Kitchen Tips

• Use plain, unflavored silken tofu, flavored soft tofu can throw off the sweet balance
• Add a tablespoon of lemon juice for tang that mimics real yogurt’s sharpness
• Sweeten to taste, tofu brands vary in their natural sweetness
• Eat within a day, the mixture loses some texture and separates if stored longer

Variations

• Swap sugar for maple syrup or agave for different sweetener profiles
• Add a tablespoon of almond or peanut butter for richness and protein
• Blend in a cup of fresh or frozen berries for a berry-forward, pink-hued version