I assume you’re here because you’ve got a packet of soft and squidgy silken tofu lurking in the back of your food cupboard and you have absolutely no idea what to do with it. Well, get ready, because I’m going to show you 9 exciting ways to cook with this surprisingly versatile ingredient, silken tofu.
With years of experience working in fully vegan kitchens, I’ve cooked with a lot of silken tofu. Whether in sweet or savoury dishes, I’m constantly amazed at what you can create using it.
As you explore these fun and inventive silken tofu recipes, I’m confident you’ll soon give this ingredient a more prominent place in your kitchen cupboard.
Blend it into a creamy pasta sauce
One of my favourite recipes to make with silken tofu is a creamy pasta sauce. It’s incredibly easy to whip up on a weeknight and delivers a wonderfully creamy texture.
To make this sauce, simply blend a packet of silken tofu (including the water) with your choice of herbs, spices, and plenty of seasoning. I often add a pinch of nutmeg or some lemon zest for an extra kick.
Once blended, mix the silken tofu into your pasta base – such as sautéed onions, garlic, and vegan chicken. Heat it through, stir in your cooked pasta, and serve.
This versatile mix can also be used as a béchamel in a lasagna or as a creamy topping for vegan enchiladas. From my experience in vegan kitchens, this recipe is a game-changer and sure to become a staple in your home.
Check out the recipe
Bake it into a vegan cheesecake
Want to know my secret for a perfectly baked vegan cheesecake? Silken tofu. It works like a charm!
Silken tofu has an egg-like ability that helps set foods like cheesecake. When blended, it turns into a liquid, making it easy to incorporate flavours. Once baked, it sets beautifully.
To make this cheesecake, blend silken tofu with vegan cream cheese and your favourite flavourings. Pour the mixture onto your cheesecake base and bake. The result is a smooth, creamy vegan cheesecake that never fails to impress.
Check out the recipe
Blend it into a vegan quiche
One of my best discoveries is using blended silken tofu to make vegan quiches. It’s amazing!
Blend the tofu with your preferred seasonings—I love adding nutritional yeast, a bit of black salt for an eggy flavour, and turmeric. Stir in your favourite veggies and vegan meat substitutes, then pour the mixture onto your quiche base. Bake for at least an hour, let it cool completely, and enjoy a delicious slice of eggless quiche.
Just like the cheesecake, the tofu mix binds beautifully once cooked.
Check out the recipe
Serve it ‘uncooked’ (Hiyayakko)
Silken tofu doesn’t need additional cooking since it’s already cooked during the tofu-making process. In Japan, it’s enjoyed uncooked in a dish called Hiyayakko.
This dish features a cold block of fresh silken tofu topped with soy sauce, onions, ginger, and sesame seeds. It’s often served with bonito flakes (made from fish), so watch out for that if you’re ordering it in a Japanese restaurant!
The beauty of this dish is in its simplicity and freshness. I first tried it at Fujif*cku in Tokyo, topped with soy sauce and crispy seaweed—delicious. You can easily recreate it at home with packaged silken tofu.
Scramble it
Scrambled tofu is a beloved vegan dish, and it’s one of my favourites to make. But my recipe has a slight twist that makes it extra eggy. I blend silken tofu with nutritional yeast, black salt, tahini, and other flavourings, which I cook alongside fried chunks of firm tofu.
Once you try it, you won’t want to eat scrambled tofu any other way! Plus, it is a great way to boost the protein content of the dish.
Check out the recipe
Blend it into a creamy sauce
Making deliciously creamy sauces using plant-based ingredients can be a little tricky and sometimes the results just aren’t worth it. I have a lot of vegan bechamel using plant-based milk and flour, but find that it just doesn’t go as creamy as I would like.
Thankfully, silken tofu has saved the day. When you blend it up with a few tasty ingredients like garlic, lemon, mustard, herbs and seasoning, it turns into the most wonderfully creamy sauce. Check out the silken tofu cream sauce base recipe here and use it to create your own sauce variations!
You can serve the creamy sauce alongside a vegan roast dinner, pie and mash, or even with this decadent vegan beef wellington.
Check out the recipe
Make it into vegan feta cheese
If you’re craving a soft, squishy feta cheese alternative for salads or snacking, then you’ll love this vegan silken tofu feta hack.
Carefully chop the tofu into squares and place them in a jar with apple cider vinegar, oil, fresh herbs, salt, lemon juice, and your favourite flavours. Let the tofu marinate for a few hours, or even better, overnight. The result is a tangy, flavourful vegan feta that’s perfect for any dish.
Deep fry it (Agedashi)
Although silken tofu is delicate and can break easily, it’s fantastic when deep-fried. Its silky interior makes it a joy to eat. My favourite dish at Wagamama, the silken tofu gochujang rice bowl, features heavenly deep-fried silken tofu.
Drain and pat the tofu dry, then carefully slice it into chunks. Lightly coat the pieces in flour or your favourite batter mix, and deep fry until golden brown. Serve with spicy mayo for an extra treat.
You can also try air frying the silken tofu for a healthier option. Just make sure to leave off any wet batter as this won’t cook in an air fryer.
Cook it into a stew (Sundubu Jjigae)
I love a good soup. Whether it’s thick and creamy, like a Laksa, or thin and bold, like a Phở (pronounced ‘fuh-h’ for any of those wondering).
Adding cubed silken tofu into any Asian-esque soup is a must. You can either drop it into the soup a few minutes before serving so that it soaks up all the flavour, or you can add it straight into your serving bowl and pour the soup on top.
Discover: my favourite ways to cook with vegan kimchi.
One of my favourite variations of this soup comes from Korea, in the form of sundubu jjigae, a soft tofu stew. It is flavoured with kimchi, so it packs a punch!
See also: my favourite vegan tofu recipes
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