Silken Tofu Recipes
Hello lovelies,
Silken tofu is my favorite kitchen trick for creamy vegan desserts and fillings – with no eggs, cream, or dairy at all. Unlike firm tofu, silken tofu is soft and blends into a smooth, silky purée, which makes it perfect for sweet treats like my vegan cheesecake with silken tofu or a fruity orange cream with silken tofu – and for savory classics like a vegan tomato quiche, too. Below I've gathered my favorite silken tofu recipes for you: creamy, plant-based, and surprisingly simple. I hope they inspire you!
Frequently asked questions
Silken tofu is an extra-soft, creamy type of tofu made with a finer setting process and never pressed. That's why it blends perfectly smooth, making it ideal for vegan desserts, creams, and fillings – unlike firm tofu, which you'd pan-fry or grill.
You'll find silken tofu in most well-stocked supermarkets (often in the Asian-foods or refrigerated aisle), health-food stores, and Asian grocers. It's usually sold in shelf-stable Tetra-Pak cartons, sometimes chilled.
For creamy recipes, not really – firm tofu won't blend as smoothly and the result turns grainy. If firm tofu is all you have, blend it with a splash of plant milk in a high-speed blender, though the texture will stay coarser.
Silken tofu is high in protein, low in fat and calories, and provides plant-based protein along with minerals like iron and calcium. That makes it a light, nourishing base for vegan desserts.
Unopened, silken tofu lasts for several months depending on the packaging. Once opened, store it in the fridge and use it within 2–3 days.
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