Soy Curd Fruit Bowl
Unsweetened soy curd topped with seasonal fruit—a light main for breakfast, post-workout recovery, or evening snack. Contains soy; nut-free as written.
This is the soy-based fruit-and-curd path for recovery and breakfast. It is intentionally separate from cashew-almond homemade curd so soy-free and nut-free filters stay honest.
Use plain unsweetened soy curd. Sweetness should come from fruit, not sugar-heavy flavored yogurts.
Nutrition
Per 1 bowl (half recipe)
- Calories
- 180 kcal
- Protein
- 10 g
- Carbs
- 24 g
- Fat
- 5 g
- Fiber
- 4 g
Dietary
plant based · jain · no onion no garlic · nut free · gluten free
Protein sources
soy curd
Ingredients
- 11.5 cups Unsweetened Soy Curd (soy yogurt)
- 21.5 cups Mixed Seasonal Fruit, chopped
- 31/2 tsp Lemon juice (optional)
- 41/4 tsp Cardamom powder or Cinnamon (optional)
- 51 tsp Flaxseed powder or Chia seeds (optional)
- 6Few Mint leaves
Instructions
- 1
If soy curd is very thick or sour, whisk briefly until smooth. Divide into two bowls.
Choose unsweetened soy curd; check the label for added sugar.
- 2
Top each bowl with chopped seasonal fruit.
If curd is watery, drain in a sieve for 10 minutes for a thicker bowl.
- 3
Add optional lemon, cardamom or cinnamon, and flax or chia.
Post-workout: eat within a comfortable window after training; no need to rush if appetite is low.
- 4
Garnish with mint. Eat soon after assembling.
Do not mix nut curd into this recipe—use Homemade Curd (cashew-almond) if you want the mild dairy-like path.
Fruit toppings by season
- Summer: mango, banana, chickoo.
- Winter: orange, pomegranate, apple, guava.
- Banana and papaya work most of the year.
Texture upgrades
- Optional seeds for fiber (still nut-free).
- A spoon of granola only if gluten-free is not required.
- Keep nuts out of the default bowl so nut-free stays accurate.
Used in diet plans
This recipe can fill a meal slot in these day plans.
- High-Protein Diet — Muscle gain / high protein