One thing I used to consume regularly before going vegan was yoghurt. It was something I believed was one of the healthiest things I was putting into my body. But through my research into living out a plant-based diet, I have discovered this was far from the case.
There is a huge myth about cow’s milk being the best source of calcium for humans.
A 12-year Harvard study reveals that women who drank milk 3 times daily, broke MORE bones than those who rarely drank milk! The theory behind this is that the animal protein in milk creates an acidic environment in the body, which is neutralised via calcium getting pulled out of the bones. True that this is just a theory, but other studies, like the ones that link dairy to heart disease and cancer, point in the direction of dairy not being all that fabulous for you.
An easy way to fill that dairy void for breakfast is this nifty little recipe that I’ve thanked myself a hundred times over for.
Apart from water, it’s made of THREE INGREDIENTS, the main one being silken tofu that you can get almost everywhere in Malaysia. It’s ready in a few minutes, it’s just as tasty as the real thing, and because this recipe serves 2, it’s pretty much half the price of buying conventional yoghurt.
The only downside to this yoghurt is that it needs to be consumed immediately. A day in the fridge comes with the risk of it turning watery and going bad. But hey, that means no preservatives, and I dunno bout you, but I’d pick no preservatives any day.
Enjoy the ease of making this dairy-free delight!
Easy Tofu Yoghurt
A recipe so quick it's almost instant! A speedy plant-based alternative to conventional yoghurt to add into smoothies, use as a dip or enjoy on its own with diced fruit.
- 300g silken tofu
- 30ml fresh lemon/lime juice
- 1-2 tbsp agave nectar (1 for plain, 2 for sweet)
- 1/4 cup water
- Step 1 Blend all ingredients in a blender until smooth and serve immediately.