You'll be surprised how many things you can do with a block of silken tofu! Here we've rounded up 40 of our favorite silken tofu recipes to give you ideas on how to use this nutrient-rich product!
Silken tofu is a common ingredient used in vegan cooking in a variety of recipes. From cakes, soups, and pasta dishes, to quiches, cheesecakes, and more!
Thanks to its versatility, the possibilities of using it are truly endless.
These vegan silken tofu recipes are nutritious, packed with protein, and easy to make. It's safe to say that we have something here for everyone, even if you're a tofu skeptic!
What is Silken Tofu?
Silken tofu is a protein-rich ingredient made from soy milk. It contains a lot of moisture and has a very soft texture.
It has a subtle flavor and a mild taste. The consistency is creamy and smooth, often compared to custard or pudding.
Because of its soft texture, it can fall apart easily, which makes it a versatile ingredient in creamy sauces, dips, spreads, and many other recipes.
It's naturally vegan, gluten-free, and nut-free, but it's not suitable for people who have a soy allergy or are sensitive to soy products.
Best Silken Tofu Recipes
These delicious recipes will make you fall in love with silken tofu! They're all vegan and dairy-free, with gluten-free options included.
My favorites include the silken tofu pasta sauce and vegan chocolate mousse.
Creamy Silken Tofu Pasta Sauce
Super Crispy Fried Silken Tofu
Vegetarian Kimchi Jjigae
Vegan Cordon Bleu (with Seitan Chicken)
Savory Fried Leeks & Kale Tart
Vegan Protein Mac and Cheese
Butternut Squash Pasta
Silken Tofu Caprese Salad
Easy Vegan Spinach Quiche
Vegan Tofu Sour Cream
Oil-Free Vegan Mayo
Silken Tofu Mac and Cheese
One-Pot 'Baked' Feta Pasta
Vegan Silken Tofu Scramble
Vegan Silken Tofu Omelet
Vegan Chipotle Mayonnaise (Oil-Free)
Vegan Spinach Artichoke Dip
Warm Rice & Quinoa Salad with Pan Fried Tofu
Easy Miso Soup
Tomato, Enoki Mushroom and Tofu soup
Silken Tofu with Soy Sesame Sauce
Vegan Butternut Squash Ravioli
Best Vegan Carbonara
Vegan Egg Mayo Sandwich
Vegan Pasta Frittata
Easy Sweet Potato Soup (In The Instant Pot)
Silken Tofu Smoothie (Vegan, High-Protein)
Vegan Dutch Baby with Roasted Strawberries
Vegan Chocolate Mousse
Vegan Banana Pudding
Vegan Burnt Basque Cheesecake
Blueberry Tart Recipe
Vegan Chocolate Peanut Butter Pie
Silken Vegan Chocolate Peppermint Pie
Silken Tofu Pumpkin Pie
If you try any of these silken tofu recipes, let me know in the comments below! I'm curious to know which one is your favorite. 😋
Tips for Using It
- Serve silken tofu raw with toppings, in soups or stews, or battered and fried, just like in my fried silken tofu recipe. It's also great to blend into sauces and dips, similar to my silken tofu pasta sauce.
- Avoid using it for grilling, stir-fries, or noodles dishes where you need the firm texture of regular tofu. It will most likely fall apart and turn into mush. If a recipe requires you to press the tofu, always use firm or extra-firm tofu!
- You can use it as an egg replacer in recipes like cupcakes, cakes, and pancakes. For every 1 egg, use ¼ cup of blended silken tofu. You may need to add more flour or liquid to adjust the texture of the batter if needed.
- Use it as a dairy substitute. If a recipe calls for heavy cream, you can blend silken tofu until it's smooth and creamy and use that instead. Keep in mind that this works best for soups, stews, and pasta sauces.
Nowadays, it can be found in the refrigerated section in most big grocery stores, depending on where you live. You can also get it from your local Asian market, or order silken tofu on Amazon.
They're made from the same ingredients, but the main difference is in their texture and firmness.
Silken tofu has high water content and a creamy consistency, which makes it perfect for blending and using in sauces.
Firm tofu and extra-firm tofu have less moisture and a denser texture, and they're best used for frying or baking. When using it in recipes, you'd usually press it to remove excess water, which makes it crisp up more.
Silken tofu is high in plant-based protein and fiber, and low in fat, making it a great addition to a healthy diet. It's also a complete protein, meaning it contains all nine essential amino acids.
It's packed with vitamins and minerals like vitamin A, calcium, iron, magnesium, and phosphorus, which support healthy bones, teeth, and muscles.
No, you don't need to press silken tofu to remove excess liquid. In fact, if you press it, it may break into pieces and fall apart. It's better to gently pat it dry with a paper towel instead.
Yes, silken tofu is completely safe to be eaten raw. In fact, this is an easy and delicious way to enjoy this healthy ingredient! Try it with some toppings like soy sauce, sesame oil, chopped green onion, and toasted sesame seeds.
All types of tofu should be stored in a sealed or airtight container in the fridge. Generally, they last for 3-5 days after opening, but can also be frozen for up to 3 months.
Super Crispy Fried Silken Tofu
- 12 oz. (350g) package of silken firm tofu
- ¼ cup flour of choice (all-purpose, gluten-free all-purpose, or chickpea flour)
- ¼ cup water
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon sea salt or to taste
- ¼ teaspoon freshly cracked black pepper
- 1 cup Panko breadcrumbs (use gluten-free if needed)
- Vegetable oil, for frying
Sriracha mayo (optional)
- ½ cup vegan mayonnaise (or regular)
- 2-3 tablespoon sriracha sauce
- Using paper towels or a clean kitchen towel, carefully pat dry the tofu to remove excess water. Cut into 1 ½-inch pieces.12 oz. (350g) package of silken firm tofu
- Then, in a shallow bowl, add water, spices, and flour and mix until smooth. The mixture should be thick, but pourable, kind of like pancake batter. If it gets too thick, add a splash of water to thin it out.¼ cup flour of choice, ¼ cup water, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, ½ teaspoon sea salt, ¼ teaspoon freshly cracked black pepper
- To another shallow bowl, add the panko breadcrumbs. Start coating the tofu, first dip it in the wet batter, then in the breadcrumbs. Make sure to coat all sides of the tofu in the breadcrumbs, gently pressing them down so they stick.1 cup Panko breadcrumbs
- If you don't have a deep fryer, heat 2 inches of oil in a cast iron skillet or a Dutch oven until it reaches 380ºF (190ºC). Use a kitchen thermometer to check when the oil is ready. Once hot, carefully drop the tofu and cook for 30 seconds to 1 minute on each side, until golden brown.Vegetable oil, for frying
- Then, remove the pieces from the hot pan/pot and set them aside on a plate with a paper towel to soak the excess oil. Serve this fried silken tofu right away, while it's warm and crispy.
- For the sauce, mix the mayo and sriracha together until creamy.½ cup vegan mayonnaise, 2-3 tablespoon sriracha sauce
- Pat dry the tofu. In order for the breading to stick, you have to make sure that the tofu is as dry as possible. Since you can't press silken tofu with a tofu press, I suggest using a paper towel to remove excess liquid.
- Work carefully while coating the tofu. Silken tofu is very soft. I am talking, it can crumble in your hands by just touching it. Make sure to slowly and carefully coat each piece so it doesn't fall apart.
- Use a kitchen thermometer. This is essential to have on hand whenever you're frying something. It will help you know when the oil has reached the right temperature for frying, and it will help you monitor the temperature while cooking. However, if you don't have a kitchen thermometer on hand, you can use a wooden spoon or a chopstick. Dip it into the oil and if the edges sizzle right away, the oil is ready. Just keep in mind that this isn't as accurate as using a thermometer is.
- Don't overcrowd the pan. Frying too many pieces at a time will make the temperature of the oil drop too much, and the tofu may stick together. Depending on how big your pot or pan is, you should fry a maximum of 5-6 pieces at a time.
- Be very careful when working with hot oil! Make sure to work very carefully to prevent burning. To be safe, I recommend wearing long sleeves, an apron, and even protective gloves if necessary. Use long kitchen tongs to take the churros out of the oil!
Nutrition information is a rough estimate calculated with third-party calculations without including the optional ingredients.