Quick way to prepare 10 Best Silken Tofu Recipes
Ready for creamy, vegan meals? Find the best silken tofu recipes for easy dinners, soups, and desserts. Discover your new favorite dish
Ingredients
- 1 block silken tofu (12-14 oz / 340-400g, firm or extra-firm)
- ¼ cup unsweetened soy milk or water, more if needed for consistency
- 2 tbsp soy sauce or tamari for gluten-free
- 1 tbsp rice vinegar unseasoned
- 1 tsp sesame oil toasted
- ½ tsp garlic powder
- ¼ tsp ginger powder
- pinch black pepper optional
Instructions
- Carefully drain the block of silken tofu, pressing out any excess water. It's delicate, so handle with care.
- Combine the drained silken tofu, unsweetened soy milk (or water), soy sauce, rice vinegar, toasted sesame oil, garlic powder, ginger powder, and optional pinch of black pepper in a high-speed blender.
- Blend on high until the mixture is completely smooth and creamy, scraping down the sides of the blender with a spatula as needed to ensure everything is incorporated.
- Taste the silken tofu cream and adjust seasonings as desired. Add more soy sauce for saltiness, rice vinegar for tang, or soy milk/water for a thinner consistency if using as a dressing or light soup base.
- Serve immediately as a creamy dressing for salads, a savory dip for vegetables, a thickening agent for soups, or a base for a versatile creamy bowl. It can be gently warmed if desired for savory applications.
Notes
This versatile silken tofu cream is a fantastic base for many dishes. For a sweet version, omit the soy sauce, rice vinegar, sesame oil, garlic powder, and ginger powder. Instead, blend the tofu with 2-3 tablespoons of maple syrup (or agave), 1 teaspoon of vanilla extract, and a pinch of salt. This sweet cream is perfect for fruit parfaits, a topping for pancakes, or as a light dessert sauce. Store any leftover silken tofu cream in an airtight container in the refrigerator for up to 3-4 days.
