By Lisa Esile, MS,
Looking for recipes using silken tofu or just wondering what silken tofu is and when to use it? Read on for more info, or jump down to the recipes and get cooking.
What Is Silken Tofu?
As the name suggests, silken tofu is extra smooth and silky and has a soft, pudding-like texture. Like regular tofu, silken tofu has almost no taste and soaks up neighboring flavors like a sponge. When vegan sauces and dressings call for tofu, it’s almost always silken—think vegan mayo or sour cream or your favorite creamy, dairy-free cilantro dressing. That delicious vegan potato salad you had last week probably used silken tofu, so did that finger-lickin’ good egg-less quiche or the pizza with the spinach cream. Many creamy vegan desserts, such as chocolate mousse, cheesecake, and some ice creams, use silken tofu, as well, to achieve a smooth-as-silk, creamy texture.
3 Things to Know About Silken Tofu
- Where do I find silken tofu in the grocery store? While regular tofu can be found in the refrigerated section, silken tofu is usually shelf-stable (meaning you don’t have to keep it chilled), so you’re most likely to find it in the general section of the supermarket—usually in the Asian or international foods aisle. You can also buy it online. A common brand is Mori-Nu. (Silken tofu is sometimes found in the refrigerated section, but check the shelves first.)
- Types of silken tofu: Once you’ve found the silken tofu section of your supermarket (well done!), you’ll see it comes in soft, firm, extra firm, and lite firm (lower fat). That's right: Lite extra firm silken tofu is a thing! It gets less confusing once you start cooking with it. Trust us.
- Can you use regular tofu in place of silken? For some recipes, like a savory dressing, you can get away with subbing regular tofu for the silken kind, but it won’t be as drop-dead-silky delicious as if you used the silken variety. Bottom line, it’s worth making the effort to track down silken tofu—all those recipes you’ve been making with regular tofu when the recipe called for silken will get a major uplift! Don’t be surprised to find yourself becoming silken tofu-obsessed!
For more information about different types of tofu, check out our tofu guide.
Salads & Dressings
My Mama’s Potato Salad Recipe
This creamy vegan potato salad from Chef Del Sroufe has been impressing crowds for years. Silken tofu gives the dressing an unparalleled smooth texture, while Dijon and yellow mustards, garlic, lemon juice, and dill pickle relish add bright flavor. Red potatoes work well here as they hold their shape, while chopped red onion and celery add crunch. As one fan raves, “I made this for a July 4th celebration, and everyone loved it! They were all surprised that the creaminess came from tofu and not mayo.”
Vegan Waldorf Salad
Skip the egg and cream in traditional Waldorf salads and revel in this healthy vegan take, which gets rich, creamy flavor from a silken-tofu dressing. This classic fruit and nut salad features apples, raisins, celery, and walnuts. Cooked barley adds substance and a dash of pumpkin pie spice lends floral notes. A commenter shares, “This was absolutely delicious!! I found this very easy to make, and it stored well in the refrigerator during the week. The dressing I couldn’t get enough of.”
Potato and Artichoke Heart Pasta Salad
This tasty salad combines all that is good about potatoes and pasta in one big creamy salad and is perfect for warm days when you just want to pull a meal out of the fridge. The mild flavor of potato and pasta perfectly absorbs the creamy silken tofu dressing. Canned artichoke hearts add tang; fresh dill provides a familiar herbal lift, and cherry tomatoes give juicy pops of flavor. A fan writes, “Sauce was delicious and easy to make! Potato salad is a love of mine, and this one is exceptional.”
Almost Egg Salad
Calling all egg salad fans! This vegan version uses chunks of silken tofu to mimic a soft egg texture. Gently press some of the liquid from the silken tofu, then cut into cubes. Combine with potato, celery, onion, and radishes and toss with cashew dressing for a dreamy salad that has picnic-worthy written all over it. It also makes a satisfying side dish or make-and-take lunch. A reviewer writes, "Love this recipe. It's a nice twist on potato salad and is good any time of the day."
Creamy Cilantro-Garlic Dressing
Nut-free and fabulous, this creamy cilantro dressing has plenty of punch thanks to a few cloves of raw garlic and a splash of rice wine vinegar. Soy sauce adds umami-rich goodness, and the herbaceous notes of cilantro are crisp on the tongue without being overpowering. Serve this creamy dressing as a dip or on a burger, sandwich, potato salad, green salad, or grain bowl. A fan writes, "Wow! This dressing was amazing! I've used it to elevate Mexican bowls, as a dip with homemade potato wedges, and on veggies. Definitely recommend trying this."
Condiments with Silken Tofu
Vegan Mayo
Want a vegan mayo that actually tastes like mayo? This 5-minute vegan mayo is one of the handiest condiments to keep on hand to spread on sandwiches or add to salads, burgers, and anything else you can think of. A three-pronged kick of onion powder, garlic powder, and dry mustard adds background depth, while red wine vinegar provides pep. Some reviewers preferred a robust acidic flavor, while others dialed back the vinegar for good results—either way, it’s worth adding the vinegar gradually to suit your tastes. A commenter notes, “I love this! It’s especially good over broccoli slaw!”
Tofu Sour Cream
Loaded with saturated fat and cholesterol, traditional sour cream is a pleasure that comes at a cost. This light and tasty vegan version uses silken tofu as the base, so you can enjoy a hefty dollop without the guilt. Lemon juice, extra firm silken tofu, and red wine vinegar are all you need to make this 3-ingredient vegan sour cream. For an even lower fat dressing, look for “lite” extra firm silken tofu. One reviewer shares, “Love this sour cream recipe.” Another writes, “I tried tofu for my first time with this recipe and found [it] to be very close to sour cream.”
Creamy Red Pepper Coriander Sauce
Roasted red bell pepper gives this creamy sauce a smoky flavor, while fresh cilantro (aka coriander) adds an aromatic herbal touch, and lime juice and lime zest add zing. Extra firm silken tofu creates a smooth-as-silk sauce you'd swear had cream in it. Serve as a dip with crudités, pita wedges, or crackers, or spread on a sandwich or add to a grain bowl.
Basil Pesto
Basil pesto rocks! It's a great, kid-friendly way to add flavor to pasta, salads, and sandwiches. This healthy vegan version uses the usual pine nuts for richness, but instead of parmesan, nutritional yeast provides the cheesy flavor. To keep it low in fat compared with most basil pesto recipes, Chef Del Sroufe skips the olive oil and uses half a pack of silken tofu to deliver a wickedly creamy, flavor-packed pesto you'll want to slather over everything. A fan writes, "Loved this recipe. Tastes just like pesto. Loved that it doesn't have cheese or oil. This is a keeper for me." Looking for a nut-free basil pesto? Check out this Spicy Cilantro Pesto, which uses sunflower seeds and silken tofu.
Savory Dishes with Silken Tofu
Soft Tofu with Black Sesame and Wasabi Sauce
This elegant no-cook appetizer features sliced silken tofu (firm or extra firm works well here) drizzled with a spicy umami-rich sauce. The three-ingredient sauce features black sesame paste, wasabi paste, and tamari to deliver a bomb of flavor. If you don’t have black sesame paste or wasabi paste, they’re worth hunting down to add flavor to Japanese and other Asian-style dishes. To finish, garnish with thinly sliced Japanese chives (aka garlic chives) or scallions. Ready in just 15 minutes, these spicy soft tofu planks also make a quick, protein-packed snack.
Mexican 10-Layer Dip
Bake your own corn chips and serve them alongside this divinely scoopable 10-layer vegan dip for a party-worthy appetizer everyone will be talking about. Silken tofu gives the vegan sour cream a smooth texture and perfectly pairs with earthy refried beans. Lettuce, salsa, avocado, scallions, tomatoes, corn, jalapeño, and sliced olives comprise the different layers. One reviewer suggests serving it in a 9x13 baking pan, “The layers are thinner, but there are ten of them—you want to get as many layers as possible on your chip—having thin layers is best!” Another commenter notes, “Easy to prepare and delicious!”
Pizza with Creamed Spinach, Sun-Dried Tomatoes, Red Onion, and Olives
It’s always pizza time with this healthy plant-based take on an Italian classic. Skip the standard tomato sauce for a melt-in-your-mouth creamed spinach, fragrant with a hint of fresh dill. Sun-dried tomatoes, tangy red onion, and briny olives add plenty of flavor to this winning pie. A fan writes, “My whole family loves this pizza, including my 4-year-old, who’s quite possibly the pickiest eater I’ve ever met.”
Mexican Breakfast Hash with Lime Crema
Butternut squash anchors this robust breakfast hash, adding sweet flavor, while bell pepper, black beans, and corn add extra oomph. The lime-infused crema is where the rubber really hits the road, adding a cool and creamy lift to the meal. A fan writes, "Wow! This was amazing! I used roasted Yukon gold potatoes instead of squash. The sauce was incredible! I've never used tofu to make a cream sauce. I will keep this recipe in my meal rotation." For more hash inspiration, check out this Rainbow Sweet Potato Hash, which also features a silken-tofu crema.
Spinach Lasagna
This family-friendly lasagna is one of those recipes you’ll make repeatedly. It fills a 9x13-inch casserole dish and, for a family of three or four, is enough to last two nights—which is perfect, because it tastes even better the next day! It also freezes well, so you can store extra portions for a quick grab-and-go meal. The creamy ricotta is made with a combination of firm and silken tofu and tastes fabulous nestled between layers of marinara, lasagna sheets, and spinach. A commenter writes, “Best, easy, and healthy Spinach Lasagna I've ever had without any of the guilt!”
Quiche Florentine with Artichoke Hearts and Sun-Dried Tomatoes
This vegan quiche is perfect for a special-occasion brunch, loaded with tasty goodies such as earthy spinach, zingy sun-dried tomatoes, and tangy artichoke hearts. A light, flaky crust comes together quickly and features whole wheat flour, potato flour, and almond flour with ground flaxseed to bind it together. Soft silken tofu gives the filling an eggy texture; nutritional yeast adds cheesiness, and fresh thyme provides herbal depth. Serve as is or with a green salad and oil-free home fries for a memorable celebration meal.
Garlicky Bok Choy Noodle Soup
Ready in 35 minutes, this Asian-style soup pairs a delicate, garlicky, ginger-infused broth with hefty brown rice pad Thai noodles. Quick-cooking veggies, such as asparagus and bok choy, add tender greens to every bite, while shiitake mushrooms lend umami-rich flavor. Silken tofu—be sure to use extra firm so that it holds together—adds creamy cubes of protein that soak up the flavor. A reviewer shares, "Wow, this really hit the spot! I used the Mori-nu [silken] tofu, which is the perfect tofu for this soup. It's now a favorite."
Desserts
Chocolate Raspberry Parfaits
You’ll need two packs of firm silken tofu for this healthy-but-decadent-tasting dessert, which is sure to impress vegans and non-vegans alike. One reviewer calls it their “favorite quick and easy dessert.” One pack of silken tofu is blended with raspberries and maple syrup to make the base, while the other is blended with cocoa powder and maple syrup for the rich chocolatey topping. The recipe says to allow 1 hour to chill, but if you can’t wait, pop it in the freezer for 15 minutes! Whether you prepare this ahead for a special occasion or you’re just craving a little after-dinner treat, these creamy parfaits do it all. Another writes, “So simple. It's truly delightful. Sometimes, I'll just make one layer or the other, top with fruit, and enjoy!”
The Best Vegan Strawberries and Cream
Sinking your teeth into tangy, freshly picked strawberries is one of nature’s great gifts, and the experience is only improved with this strawberry cream, which takes a minute to whip up. Firm silken tofu provides the perfect high-protein, low-fat, ultra-creamy base. Fresh strawberries give color and luscious fruity flavor, and ground cardamom and lemon zest add extra depth. A commenter writes, “Wow! So flavourful! That cardamom and lemon zest really make the fresh fruit shine!”
Vegan Chocolate Mousse
No one will guess this masterful mousse starts with carrots and prunes (or dates) heated on the stove until soft and gooey. Cocoa powder lends chocolate richness, and firm silken tofu gives it a divine smooth-as-a-bowling ball texture. Top with fresh berries for a dessert that’s healthy enough to eat every day but will satisfy any sweet tooth. “It was very creamy,” says one reviewer. “My husband loves chocolate, and he felt it was very “chocolatey.”
Pumpkin Ice Cream
This tofu-centric fall-flavored ice cream is an excellent alternative to fruit-based vegan ice cream. Silken tofu yields a creamy texture, and dates and maple syrup add just the right amount of sweetness. A can of pumpkin puree pairs well with the warming notes of vanilla and cinnamon. Whether you’re serving this for yourself, your family, or a party of hungry trick-or-treaters, this orange-hued culinary wonder is a feast for the eyes as well as the taste buds.
Vanilla Bean Whip
This sweet vegan cream from Isa Chandra Moskowitz takes 10 minutes of active prep time and is a great way to add a creamy topping to baked desserts such as cobblers and crumbles. Extra firm silken tofu provides an ultra-creamy base, while maple syrup adds sweetness, and a whole vanilla bean pod adds authentic vanilla flavor. A fan writes, “Oh my gosh!! I made this to pair up with the FOK Pumpkin Bread Pudding, and it was delicious!”
About the Author
About the Author
Lisa Esile, MS
As an author, Do Nothing meditation instructor, and wellness coach, Lisa Esile combines her love for food and nutrition with her mental health background and delights in helping people find a stress-free way to make lasting lifestyle changes. Esile has a master’s degree in human nutrition and is the co-author/illustrator of Whose Mind Is It Anyway? Get Out of Your Head and Into Your Life. Learn more at lisaesile.com.
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