15 Silken Tofu Recipes (2024)

FAQs

How much silken tofu for 3 eggs? ›

Silken tofu often results in a denser and moister baked good, so it works in many of the same recipes as bananas, but without adding any flavor. It also adds a bit of protein, which is a nice bonus. Substitute ¼ cup of silken tofu per egg.

And silken tofu, on the opposite end of the spectrum, isn't pressed at all, and it's so soft that it can be eaten with a spoon. I find that it makes a welcome addition to my winter hot pots and summer salads. It's also useful as a supporting player in sauces and even as a binder in meatballs.

You may notice that silken tofu (soft tofu), unlike regular tofu, is sometimes packaged in aseptic boxes that do not require refrigeration. Due to this, silken tofu is sometimes sold in a different section of grocery stores than regular tofu, which is packed in water and requires refrigeration.

Tofu is generally available in silken, soft, medium, firm and extra-firm varieties. Of these, all but silken can be frozen (if you want your silken tofu to last, look for shelf-stable options). In fact, freezing tofu before use can even enhance it, Nasoya's Plant-Based Protein Category Manager Seulghi Wee reveals.

To replace 1 egg, substitute 1/4 cup (about 60 g) of puréed, silken tofu. Silken tofu is relatively flavorless, but it can make baked goods dense and heavy, so it's best used in brownies, cookies, quick breads, and cakes.

Tofu is simply curdled soy milk, so heating and adding liquid result in a similar consistency that's also creamy, moist and rich. In baking, four tablespoons or 1/4 cup of silken tofu can substitute a single egg.

Eating tofu and other soy foods every day is generally considered safe. That said, you may want to moderate your intake if you have: Breast tumors: Because of tofu's weak hormonal effects, some doctors suggest that people with estrogen-sensitive breast tumors limit their soy intake.

Similarly, the American Cancer Society sees no dangers from eating soy. "For the vast majority of people, it should be reasonable to incorporate tofu in their daily diet without any issues," Sun said.

Tofu can be eaten raw, and so cooking it is completely optional and is mostly done for texture or to bind the sauce to the tofu. You can pan-sear the sides and add it to a colorful stir-fry or deep-fry it and coat it in a savory and sweet sauce.

Just be sure to get the oil nice and hot before adding the tofu; this will prevent the tofu from excessively sticking to the pan and help develop a nicely crisp sear! A simple Chinese-style dish featuring pan-seared silken tofu served with a garlic scallion soy sauce.

Can you eat silken tofu straight? ›

For Eating Raw: Pretty straightforward. Soft and silken tofu are ready to go right out of the package (though, technically, any tofu can be eaten raw). Drain off the excess water, and eat up!

Aftering draining off the excess liquid, tofu can be eaten straight out of its packaging. To prevent contamination, prepare it using clean utensils and surfaces at home, and store it at proper temperatures.

Don't worry if they've turned yellow—that's completely normal. If you froze the tofu on a baking sheet, transfer it to a sealed container—it will last in the freezer for up to one year.

Tofu does change color when frozen due to the formation of ice crystals. When water freezes, it expands and causes the tofu to become damaged or discolored, and this is normal and does not affect the safety or quality of the tofu.

As you can see from the image above, the frozen tofu color is a bit more yellow. Don't worry, this is totally normal, it's just what happens when the soy protein freezes. If you go for option two, make sure to squeeze or pat down your tofu to press some of the water out.

Tofu is great for egg substitutions in recipes that call for a lot of eggs, such as quiches or custards. To replace one egg in a recipe, purée 1/4 cup of soft tofu.

Tofu is great for egg substitutions in recipes that call for a lot of eggs, like quiches or custards. To replace one egg in a recipe, purée 1/4 cup soft tofu. It is important to keep in mind that although tofu doesn't fluff up like eggs, it does create a texture that is perfect for “eggy” dishes.

Use ¼ cup of silken tofu for 1 egg, but be sure to purée the tofu in a food processor or blender so that you don't end up with gross chunks. Silken tofu works great in dense desserts like brownies, custard-like pies, or raw cheesecakes.

A general guideline for a serving size of tofu is about 3 to 4 ounces (85 to 113 grams) per person. This serving size would provide around 10 to 13 grams of protein, which is a similar amount of protein found in 3 ounces of meat.