Vegan Silken Tofu Recipes
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By Verena Frei · 4 recipes · Last reviewed 27 July 2026
Hello lovelies, silken tofu is my favorite kitchen trick for creamy vegan desserts and fillings, with no eggs, cream or dairy at all. The one I make most often is my vegan cheesecake with silken tofu. When I want something savory, it becomes the filling for my vegan tomato quiche.
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Unlike firm tofu, silken tofu is never pressed and sets much more finely. That is why it blends into a silky, smooth purée that tastes neither grainy nor of tofu in a dessert. For pan-frying, grilling and stir-fries you want firm tofu instead, and I walk through how to get firm tofu genuinely crispy step by step. What silken tofu really cannot survive is the freezer, where ice crystals wreck the very texture you bought it for, while frying silken tofu the agedashi way turns out to work beautifully, crisp outside and almost liquid inside.
For something fruity there is the orange cream. Around the holidays I make the gingerbread mousse with cherries. Below you will find all of my silken tofu recipes gathered in one place.
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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 light and low in calories: around 55 kcal and just under 5 g of protein per 100 g. That is noticeably less protein, calcium and iron than firm tofu, but it is the creamiest plant-based base you can get for desserts and sauces. If you are counting on tofu as a protein or calcium source, reach for firm tofu, and you will find the two compared side by side in my tofu guide.
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.
Silken tofu mainly stands in for eggs, cream and cream cheese. Blended, it becomes the base for mousse, creams, cheesecake fillings, quiche custard, dressings and smoothies. Anywhere you want a creamy result without tasting the tofu.
Silken tofu tastes very neutral on its own. Blend it properly and pair it with vanilla, lemon, chocolate or fruit purée and nobody will taste the tofu. The one thing that matters is blending it truly smooth, otherwise the cream stays grainy.
Silken tofu is never pressed, it falls apart. Pour off the liquid in the package and put it straight into the blender. Only if a recipe needs an especially firm cream do you let it drain briefly in a sieve first.
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