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I’m that person with a block of silken tofu in the fridge at all times – it’s quietly become the secret behind half the creamy sauces, dips, and desserts on my blog! These silken tofu recipes prove that one cheap block can turn into a protein-packed dinner, snack, or chocolate fix in about 20 minutes flat!
Why You’ll Love These Silken Tofu Recipes
If you know me then you know how much I LOVE TOFU! I have nearly 100 tofu recipes on my blog (and counting) and have really fallen in love with silken tofu over the past couple of years.
Silken tofu is highly underrated and I think that’s largely because people just aren’t exactly sure what to do with it. I was like that for so long too! Let’s dive in and get you obsessed with silken tofu :)
Reasons to love silken tofu:
- Sweet AND savory – the same ingredient covers is all from weeknight pasta, game-day dip, and dessert!
- A real protein boost – silken tofu adds plant protein to sauces and dips without protein powder or a weird aftertaste that no one likes.
- No pressing, no cooking skills – you drain it, blend it, and you’re done!
- Budget-friendly creaminess – one block replaces heavy cream, cream cheese, or cashews for a fraction of the price. Plus, it’s easy to keep on hand at all times.
What Is Silken Tofu?
Silken tofu is a soft, custardy tofu with a smooth, almost pudding-like texture. Unlike regular tofu, the whey in the silken tofu isn’t pressed out during the tofu-making process – instead, the soy milk sets right in its final container. As a result, silken tofu has a higher water content and is so delicate, and also why it blends completely smooth.
Silken Tofu vs Firm Tofu
Regular blocked tofu (firm, extra-firm, super-firm) is curdled and pressed, so it holds its shape for pan-frying, baking, and air frying. On the other hand, silken tofu falls apart in a skillet (so don’t try it!), BUT it blends into something silky.
My rule of thumb: crispy = extra-firm or super-firm, creamy = silken.
Types of Silken Tofu
- Refrigerated – packed in water near the other tofu at the grocery store. This is what I use in most recipes!
- Shelf-stable – this is sold in aseptic boxes, often in the international aisle. It’s great to keep in the pantry for quick meals.
- Soft, firm, and extra-firm silken – all of these are still silken tofu, just with slightly less water. Soft is the creamiest for blending. Firm silken works well in dips and scrambles.
How to Use Silken Tofu
- Don’t press it – just drain the liquid from the package.
- Blend it – use a blender or food processor until it’s completely smooth with no grainy bits.
- Season boldly – it’s mild on its own, so lemon, garlic, nutritional yeast, and spices do the heavy lifting.
- Add it to a hot sauce at the end – warm it through gently rather than boiling hard.
Silken Tofu Recipes
- Vegan Chocolate Mousse
- Tofu Pasta Sauce (with a boost of protein from the silken tofu)
- Marry Butter Beans with a silken tofu sauce
- Vegan Tofu Queso
- Creamy Vegan Alfredo
- No-Bake Vegan Mousse Pie
- Vegan Holiday Roast
- Tofu Mac and Cheese
