14 Best Ways To Use Silken Tofu

While most of us are just starting to get the hang of adding firm tofu to our stirfries, it may feel intimidating to even think about what the heck to do with silken tofu. Unless you are familiar with Asian or vegan cooking, you've likely never even purchased silken tofu before, or tofu in general. It's time to let curiosity take over. That's why we've compiled the 14 best ways to use silken tofu so you can dive in, head first, with confidence.

Although cooking with silken tofu is quite simple once you get the hang of it, these tips you need when preparing tofu can aid you in your culinary journey. From custard and quiche to brownies and salad dressing, there's really nothing silken tofu can't accomplish.

Those of you with tofu experience probably understand the types of tofu and how to cook them. For newbies, don't feel as though you have to start with firm tofu. Silken tofu is actually quite simple to use, versatile, and can help to enhance almost any dish, sweet or savory.

Everyone who's ever made vegan pancakes and waffles know, your breakfast is most likely going to taste like bananas. That's because bananas make an incredible binder and egg replacer in baked goods, and they add some natural sugars to the mix. The only downside is that bananas have a strong flavor; if you don't like them, there is no escape.

Luckily, there are several egg substitutes that work well, including a flax egg, chia egg, store-bought egg replacer, and our all-time favorite, silken tofu. Although fluffy pancakes and silken tofu may seem like an odd duo, it's not that out of the left field. Tofu is essentially flavorless and can be paired with sweet or savory food. For each egg that your easy pancake recipe calls for, use ¼ a cup of silken tofu in your batter. We recommend blending it first so that it incorporates into the mix without lumps.

It doesn't need to be a holiday to indulge in creamy chocolate, peanut butter, or pumpkin pie. Yes, the filling is decedent and laden with sugars and fats, but what if there was a healthier version? Enter tofu pie, the pie that can be eaten all year round. And while tofu in your pie may sound exponentially unappealing, keep in mind that tofu doesn't act as a source of flavor, just as a vehicle for flavor. Decedent chocolate, maple syrup, peanut butter, spices, and vanilla transforms the silken tofu, giving it a robust foundation of flavor. It's what you do with that foundation that truly counts.

Silken tofu, blended with firm tofu or soaked cashews, makes the perfect silky texture base for any flavor pie. When the holidays hit, silken tofu really is the unexpected ingredient you should consider adding to pumpkin pie. The best part is, making a tofu pie is as simple as mixing everything in the food processor — no baking, melting, whipping, or freezing is required. We promise you and your guests won't be able to guess your secret ingredient.

While you may have enjoyed firm tofu scrabbles from time to time, consider giving silken tofu a chance. It more closely mimics the texture of scrambled eggs and is less hands-on. Whether you're in the market for your basic scramble and bacon, or something more adventurous like breakfast tacos, silken tofu has your back.

Use your standard tofu scramble ingredients like tamari, dijon mustard, black salt (for that eggy flavor), and turmeric, but use silken tofu instead of firm. After your veggies are cooked, add the full block to the pan, stir, and let it fall apart. Cook the scramble longer than you typically would to let the moisture cook out and the flavor sinks in.

Making a tofu omelet by blending your silken tofu with aromatics and spices until smooth. Add it to a hot-oiled pan, and tip it back and forth until the mixture spreads out. Let the tofu simmer on medium until it begins to toughen and crisp. Flip it over (time to try out your fancy no spatula flip) and fill it with your desired vegetables, cheeses, or meats.

Speaking of egg-free breakfast dishes, try using silken tofu to make a tofu frittata or quiche — mix in your chopped veggies, cheese (or vegan cheese), spices, and silken tofu. We recommend using black salt, turmeric, and other flavorings of choice. Mix the ingredients in a bowl, and pour them into your pie crust for a quiche. Bake your quiche until the cheese begins to brown on top or until the filling is firm enough to cut and the vegetables are cooked. Your crust should be flakey and brown.

For a frittata, use your favorite simple frittata recipe and swap out eggs for silken tofu. Oil the pan, and start your mixture on the stovetop to crisp the outside edges. Use a butter knife to pry the edge from the pan to check its progress. Once it begins to harden and crisp, transfer it to the oven to finish cooking. Be sure the center holds its form before cooling. If you enjoy eggs but are running short, consider using a 50/50 ratio of eggs to tofu for the absolute best way to use leftover tofu.

When we said you could use tofu for practically anything, we truly meant it. If you're in the mood for a creamy pasta dish but dairy doesn't tend to sit well, consider using silken tofu instead of cheese or heavy cream. Blend silken tofu into your pesto, penne alla vodka, or even alfredo sauce.

Keep in mind that tofu is relatively flavorless, so you may consider adding additional ingredients like lemon juice, garlic powder, sea salt, pepper, and nutritional years to bring that cheesy flavor to life and to give your recipe that salty nip we all crave. The texture is there, but tofu could always use a flavor boost.

Use a food processor or blender to make the silken tofu as creamy as possible, add flavor enhancers, and mix it into any sauce. Stir it into your quick tomato sauce recipe, or use your classic penne alla vodka recipe with tofu instead of cream and butter. Don't forget to top it all off with fresh basil! Everyone loves pasta, so this truly is one of the best ways to cook with silken tofu.

Surprisingly enough, tofu makes a fantastic replacement for mayo and buttermilk in creamy salad dressing recipes. If you're a homemade dressing master, then you have a grip on the concept that almost anything can go into a dressing as long as it's balanced. Every sauce needs an element of acid, sweetness, fat, and salt. Try mixing blended silken tofu into your favorite Russian dressing recipe. If you're a creamy Caesar dressing die-hard fan, try blending it with capers, lemon juice, garlic, salt, pepper, nutritional yeast, dijon mustard, vegan Worcestershire sauce, and just a touch of maple syrup. If you need to thin it out, try adding olive oil little by little.

Silken tofu is naturally creamy, so it's no wonder it's a vegan substitute you should know about and be using, and it should certainly be considered when making salad dressing. Not only is tofu packed with plant protein, but it is low in fat, according to Nutritionix. Therefore, it's a great way to beef up any bowl of leafy greens stealthily and deliciously.

Folks add odd ingredients to their smoothies, but really, nothing is off-limits. From avocados to seeds to celery, smoothies know no boundaries. The biggest mistake that everyone makes with smoothies is not adding an ingredient to solidify their drink besides ice. It's all fun and games when your icy smoothie is cold, but the second it melts, it will separate. Be sure to use some frozen fruits, juice cubes, and liquids.

Try adding silken tofu to the mix for a creamy smooth protein boost that will help your smoothie keep its shape until the very last drop. Blend with fruits, juices, plant-based milk, and even fresh vegetables like spinach. Keep things simple and blend silken tofu with frozen strawberries and bananas for an out-of-this-world fruity shake that takes seconds to make. This high-plant protein option will stick to your ribs and keep you satisfied all morning long.

When it comes to just about anything, the rule of thumb is it will taste delicious when deep-fried. From ice cream to asparagus, it's hard to resist the crispy, fatty crunch of deep-fried goodness. While firm tofu is typically thrown into the vat of boiling oil, silken tofu makes for an incredibly tender fried dish.

Be sure to use thick slices to prevent the tofu from falling apart, and handle the slices delicately. Consider encrusting each slice with panko and corn starch before submerging it in hot oil; this is a simple trick for ultra-crispy tofu and helps to reinforce its structure. Be gentle when removing it from the oil, and don't forget to pile on the sauces. Fried silken tofu is incredibly tender, delicate, and delicious. It makes a fantastic substitute for chicken teriyaki and pairs beautifully with Asian sauces, steamed vegetables, and rice. Even if you don't have a deep fryer try shallow frying it in a pan, believe us, this is a recipe that even a non-vegetarian will love.

Much like creamy vegan dressings, silken tofu makes an amazing ingredient for vegan mayonnaise. When blended, it's essentially the same texture as mayo, and because it's flavorless, it can easily be enhanced by additional ingredients. Use your favorite classic mayonnaise recipe and swap out the eggs and oil for silken tofu.

Blend the silken tofu until creamy, and mix it with your standard mayonnaise ingredients like lemon juice, white wine vinegar, sugar, mustard, and salt. Add a little olive oil for a fattier mouthfeel. Whip it together with a whisk or blender and spread it onto your BLT or TLT (tempeh, lettuce, and tomato). Use it in potato salads, smear it on a burger, or use it as a dip. Mayo is incredibly versatile, and so is silken tofu mayo! Use it as a replacement for any recipe that calls for traditional mayonnaise. It's certainly a healthier option and tastes pretty darn similar.

If you recall Rachel Green's beef trifle from the show "Friends," you're familiar with the concept that proteins and dessert don't often mix. Except for historical mincemeat pie recipes, tofu is the only common base protein found in sweets besides nuts, and silken tofu certainly takes the cake when it comes to sweet treats.

We understand you were just getting used to the concept of avocado mousse, but hear us out. Silken tofu has the same texture as pudding and custard. Actually, it's almost the exact texture as flan, so why not give it a go? Blend it with dark chocolate or maple syrup and vanilla for a creamy, dreamy pudding or mousse. Spoon it into your classic tiramisu recipe before dusting it with chocolate powder. There's nothing better than biting into a big spoonful of dessert, except maybe finding out that it is lowkey good for you. Who thought tofu could be so exciting?

It's the 21st century, so we've all heard of cashew ricotta vegan cheese. And if you haven't, there's no shame because cheese ricotta is out of this world. For those looking for a ricotta replacement, it's time to merge cashews with silken tofu.

Start by soaking raw cashews in water overnight (in the refrigerator) or warm water until soft. Then, blend the soaked cashews with silken tofu, nutritional yeast, olive oil, raw garlic, lemon juice, salt, and pepper. Use this mixture to stuff into pasta shells or layer into a lasagna.

The texture is quite similar to ricotta, and the flavor fits perfectly with any pasta dish. It's creamy, and the cashews give it texture. Use it to dollop onto pasta, or spread onto toast. Omit the garlic and pepper and use it in your favorite biscotti ricotta cookie recipe. Silken tofu truly is one of the best substitutes for ricotta cheese.

Here, we feature silken tofu in yet another decadent dessert. Firm tofu can be used for dairy-free cheesecake, or you can blend raw cashews with silken tofu for a similar texture. We recommend taking the silken tofu route because the cashews give the dish the richness that comes with the dairy version. This can really produce some of the best vegan cheesecake you've ever had.

Consider adding flavorings like chocolate or vanilla and sweeteners like maple syrup or dates. For a cheesy flavor, add a little lemon juice, sea salt, and nutritional yeast — this will give the cake that unforgettable nip of flavor that cheese brings to the table.

Don't forget to add a flavorful topping, like caramel drizzle to your classic pumpkin cheesecake recipe, or maple berries to your classic new york style cheesecake. Although it's less dense than your typical dairy-rich cheesecake, it can be just as delicious when made without dairy.

Chowders and bisque take center stage when it comes to creamy soups. Typically, they are laden with butter, cream, and salt. And while that makes them irresistible, it can wreak havoc on those with sensitive systems. Consider going 50/50 on your butter and creams with silken tofu. If you're feeling adventurous, you could omit dairy altogether and use silken tofu and plant-based milk as low-fat substitutions.

The key to using silken tofu in bisques and creamy chowders is to ensure plenty of flavors to enhance the tofu. Be sure the tofu is blended smoothly before incorporating it into the soup; there's nothing worse than a slippery chunk of tofu in a bowl of chowder.

Thickening your soup with silken tofu is a great way to avoid using flour in a roux. This allergy-friendly alternative makes it easier for vegans and gluten-free folks alike but is a healthy alternative for anyone.

When it comes to brownies, we believe the fudgier, the better. Let's just say if we wanted cake, we'd make a cake. If you're looking for the ultimate fudgy chocolate brownies recipe, then it's time to start using silken tofu instead of egg. That's right; tofu makes everything fudgier, denser, and moister. Just replace each egg with ¼ a cup of silken tofu, and let the oven do the rest.

The fun doesn't stop at brownies; any baked good can become plant-based or be improved with the addition of silken tofu. White chocolate blondies are a good friend of the fermented soybean loaf, and it's no surprise that silken tofu can also be used in cornbread, bringing it to the next level.

For vegans, those with egg allergies, or folks trying to lower their cholesterol, we've found your answer, although it may seem quite untraditional. But don't take our word — give it a bake and enjoy the results yourself.