⭐ Silken Tofu with Lemon Juice (Best Dairy-Free Option)
3/4 cup silken tofu + 1 tbsp lemon juice per 1 cup Greek yogurt Quick tip: Provides creaminess and acidity but results in a slightly different texture and flavor profile.
Silken tofu blended with lemon juice mimics the creamy texture and acidity of Greek yogurt, making it a viable plant-based substitute. The tofu contributes moisture and protein, while the lemon juice adds the necessary tang to aid gluten development and fermentation.
Blend the tofu and lemon juice until smooth and use immediately to prevent separation. Because tofu lacks the live cultures of yogurt, the fermentation flavor may be less pronounced.
The focaccia will be tender but may have a milder tang and slightly different crumb compared to the original.