Silken Tofu: Vegan Cooking Guide
Silken tofu has a soft, custard-like texture and high moisture content - it hasn't been pressed. It blends into an impossibly smooth cream that works in desserts, dressings, cheesecakes and creamy soups. Unlike firm tofu it can't be sliced for frying without breaking up.
How to Use Silken Tofu
Blend directly from the packet for smooth sauces, puddings and dressings. For a mousse, blend with melted chocolate and a little maple syrup. Use in place of cream or eggs in baked goods.
Nutrition
Lower in protein than firm tofu (5g/100g) but very low in calories - useful as a high-volume, low-fat cream substitute.
Chef's Tips
- Always blend silken tofu until completely smooth - any graininess is under-blending.
- It keeps in the fridge for up to 3 days once opened; store submerged in cold water and change daily.
- Long-life silken tofu (UHT cartons) is cheaper and lasts months - stock up for quick desserts.
→ Find the best substitutes for silken tofu
Vegan Recipes Using Silken Tofu
Learn to cook with silken tofu on video
Our Cook Like A Pro course covers vegan cooking techniques including how to get the most from plant-based proteins, flavour bases and dairy alternatives. Watch step-by-step with chefs Rupert Worden and Lisa Hinze.
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