Drain the tofu of excess water. Add all ingredients in a blender and blend for about 30 sec until smooth. Transfer to a glass jar. It Will last in the fridge for about a week.
* The yogurt can separate in the fridge and look gluggy. Just stir it with a spoon and it returns to normal
* the probiotic offers a more authentic yogurt however the yogurt will thicken and sour slightly with the probiotic. It might be worth adding a dash of extra soy milk if it gets too thick looking.
Recipe by Talida Voinea at https://talidavoinea.au/vegan-vanilla-custardyogurt/