Start your day with this plant-based strawberry “yogurt,” packed with protein and fiber. Recipe by Whitney English,RD.
Dairy-Free Strawberry Tofu “Yogurt”
Yield: 4 Cups
Calories: 178kcal
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Print Recipe Add to CollectionEquipment
- Blender or food processor
Ingredients
- 1 (14) oz block of firm tofu
- 2 cups fresh or thawed frozen strawberries
- ¼ cup cashews
- 1 Tbsp lemon juice
- 2-3 Tbsp maple syrup optional
Instructions
- Combine all ingredients in a blender or food processor and blend until smooth.
- Store in an air-tight container for up to seven days.
- To serve, top with sliced strawberries, granola, nuts, or seeds (optional).
Notes
Disclaimer: This recipe does not yield an actual yogurt product with live cultures or beneficial probiotics.
Nutrition calculated with 2 tablespoons of maple syrup and without optional toppings.
Nutrition calculated with 2 tablespoons of maple syrup and without optional toppings.
Nutrition
Serving: 1 Cup | Calories: 178kcal | Carbohydrates: 17g | Protein: 11g | Fat: 8g | Saturated Fat: 1g | Sodium: 26mg | Fiber: 2g | Sugar: 10g | Vitamin C: 44mg
