Sometimes I do have a secret craving for this familiar and comforting taste of yoghurt. Dairy food was never really my thing, but there is something refreshing about sneaking into the kitchen in the very late night or morning or afternoon and eating a cold, fresh, sweet and sour yoghurt. And if there is any hint of berries it’s a big plus. And when there is a very crunchy granola on top, it’s a real heaven.
I am not a big fan of the factory high-speed processed soy and other plant based yogurts that are offered in the stores today. As all highly processed products they lack the fiber, vitamins and minerals of the original ingredient that they are made from, which makes them more weakening for our digestive system. That’s why I was happy to discover this quick recipe that in first taste did remind me of this comfort childhood yoghurt taste.
I use silken tofu which, as the name suggests, has a softer and more silky texture and that’s why it’s perfect for our purpose.
Umesu is the liquid which is being distracted during the fermentation process of Japanese Umeboshi plums. It has a distinctive sour and salty flavor and named vinegar although it is not really a vinegar. Lately I kind of became addicted to using it and have the tendency to add it in many of my dishes instead of salt+lemon. Especially now in fresh summer salads.
For the tofu yoghurt:
300 gram silken tofu
2 tbsp soy cuisine or almond paste
Juice from 1 lemon
1 1/2 tbsp umesu (pruim vinegar)
1/4 cup rice syrup
For the granola:
1 1/2 cup oatmeal
1/2 cup sunflower seeds
3/4 cup cashews
1/3 cup unbleached all purpose flour
1/3 cup olive oil
1/4 cup maple syrup
1 tsp cinnamon
2 big pinches of salt
Different berries or favorite fruits for decoration
Preheat an oven to 170 degrees Celsius. Mix all the ingredients for the granola and place on top of an oven tray layed with baking paper. Bake for around 25 minutes while mixing the mixture of granola every 5 minutes. The granola should be crispy and golden brown. This might take longer or shorter then 25 minutes.
Place all the ingredients for the tofu yoghurt in a bowl and blend with a hand blender.
Serve the yoghurt topped with the granola and the fresh berries.
