Silken Tofu Recipes
There are so many ways you can use silken tofu. But today, I’m going to show you three super simple recipes. These recipes are some that I can’t live without. These could be enjoyed for breakfast, lunch, dinner, and even dessert! If you like this recipe, check out this one too! and this one!
Silken Yogurt
I start with a sixteen ounce block of silken tofu. Just add it into a container, and to get that yogurt effect, I add in a probiotic (you can skip this step if you’d like). Then I add a quarter cup of maple syrup and quickly blend it with an immersion blender. Next I add in a teaspoon of lactic acid, a pinch of salt, and half a teaspoon of vanilla extract.
I blend it again and it tastes perfect but it’s a little thin. I divide my mixture into halves. Then in one of the halves, add in a teaspoon of kappa carrageenan, mix it, pour it into a small saucepan over a low heat. Keep mixing while slowly bringing this up to 140ºf. Once you are at the right temp, combine the two yogurts and blend one last time. Toss a lid on it, and let it sit in the fridge for at least an hour.
Silken Soup
This soup is going to be high in protein, and super flavorful! I’m starting with three cloves of garlic and a one and a half inch block of ginger, chopped pretty small. In a large saucepan I add about a tablespoon of olive oil, a tablespoon of sesame oil, the garlic and ginger, then set it to a medium heat. Let them simmer together for a few minutes. I’m going to give some mushrooms a quick wash, slice them up, then add those to the pan as well. Once they are cooked through I add in a tablespoon of rice vinegar, a tablespoon of cooking bomb chili sauce, the whole sixteen ounce block of tofu, and two cups of veggie broth. Bring this to a simmer then allow it to sit for fifteen minutes.
Silken Pudding
This is so simple and easy, but you are going to love it! Add a block of silken tofu into a saucepan then add in a pack of the jello instant pudding mix and combine them. Let this come to a simmer. I also add in about a quarter cup of chocolate syrup, mix that up, let it cook until it thickens. When it thickens, transfer it over to a container, I cover mine with some salt, then put it in the fridge to sit and thicken up more.
Taste Test
First up to try is the yogurt, I topped mine with some frozen grated peach. This yogurt is vegan, creamy, no dairy, and delicious! It has a nice sweet, refreshing taste. The texture is just like regular yogurt too! The tofu soup looks beautiful. The broth is delicious. There are so many flavors! This asian style soup has a subtle sweet and sour taste to it. And the tofu is really good, it adds a meaty element. It also has a pinch of a kick to it! Last but not least, the pudding! This pudding has a great chocolate flavor but it is not overpowering! It is perfect. The salt sprinkled on top is a great little touch. This is an awesome and easy dessert! Give these silken tofu recipes a try! You won’t regret it! Watch the full video here!
Three Silken Tofu Recipes I Eat Almost Every Day
Ingredients
Yogurt
- 16 ounce block of silken tofu
- 1/4 cup maple syrup
- 1 tsp lactic acid
- pinch salt
- .5 tsp vanilla extract
- 1 tsp kappa carrageenan
Soup
- 16 ounce block of silken tofu
- 3 cloves of garlic
- 1.5 inch block of ginger
- 1 tbsp olive oil
- 1 tbsp sesame oil
- mushrooms
- 1 tbsp rice vinegar
- 1 tbsp chili sauce
- 2 cups veggie broth
Pudding
- 16 ounce block of silken tofu
- 1 pack jello instant pudding mix
- 1/4 cup chocolate syrup
- pinch salt
Instructions
Yogurt
- Add tofu to container, add probiotic (if you'd like), maple syrup, then blend with immersion blender. Add in lactic acid, salt, and vanilla extract. Blend again.
- Divide yogurt into halves. Into one add kappa carrageenan, mix, and then pour it into a small saucepan over a low heat. Keep mixing slowly while bringing the heat up to 140ºf.
- Once you get 140ºf, combine the yogurts again and blend. Put a lid on it, and let sit in the fridge for at least 1 hour.
Soup
- In a large saucepan add olive oil, sesame oil, garlic, ginger, and set it to a medium heat. Let them simmer for a few minutes.
- Add some mushrooms. Once the mushrooms are cooked through, add rice vinegar, chili sauce, tofu, and veggie broth.
- Bring it to a simmer and let it sit for 15 minutes.
Pudding
- Add tofu to saucepan then the jello instant pudding pack and combine them. Let it come to a simmer.
- Add in chocolate syrup, mix, and let it cook until it thickens.
- Transfer it to a container, coat the top with salt, and let it sit in the fridge to thicken more.