Best Silken Tofu Substitutes in Vegan Miso Soup
This recipe calls for 150 g silken tofu, cubed. If you're out of silken tofu or need to adapt the recipe, here are 4 tested substitutes - each with a quantity guide and notes on how it changes the dish.
About This Substitution
Role in this recipe: Creamy base, emulsifier, egg substitute
When you need a soy-free cream substitute or can't find silken tofu.
4 Substitutes for Silken Tofu in Vegan Miso Soup
1. Cashew cream
Ratio: Equal volume (blend 150g soaked cashews with 100ml water)
Richer and slightly nuttier - an excellent 1:1 substitute in most applications. Blend completely smooth.
2. Full-fat coconut cream
Ratio: 1:1
Adds a coconut flavour - works well in desserts and Thai-inspired dishes, less ideal in neutral applications.
3. Blended cannellini beans
Ratio: 1:1 (drained, well blended)
Completely neutral in flavour and very smooth once properly blended. Works in cheesecakes and savoury creams.
4. Vegan yogurt
Ratio: 1:1
Works in dressings, dips and some desserts. Slightly tangier - reduce other acidic ingredients accordingly.
View the Full Recipe
See the complete Vegan Miso Soup recipe for British kitchens with gram measurements and °C temperatures.
Other Recipes Using Silken Tofu
Want to understand why substitutions work?
Our Cook Like A Pro video course teaches the underlying techniques - so you can confidently adapt any vegan recipe to what's in your fridge.
Explore the course Back to recipe