⭐ Silken Tofu (Blended with Lemon Juice) (Best Dairy-Free Option)
3/4 cup silken tofu blended with 1 tablespoon lemon juice per 1 cup Greek yogurt Quick tip: This vegan substitute mimics the creamy texture and acidity but may produce a denser crumb and slightly different flavor.
Silken tofu provides moisture and protein but lacks natural acidity. Adding lemon juice introduces the necessary acidity to activate yeast and replicate the tanginess of Greek yogurt. The blended mixture approximates the thickness and moisture content.
Blend thoroughly to a smooth consistency. Because tofu is denser, slightly reduce the quantity to 3/4 cup per cup of Greek yogurt to avoid excess moisture. Monitor dough hydration and adjust flour as needed.
The bread will be denser and less tangy, with a subtle bean-like flavor, but it is a suitable vegan alternative that maintains dough handling properties.