THREE Silken Tofu Recipes I EAT Almost EVERY DAY!!

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh offers a nuttier flavor and is richer in protein.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos is lower in sodium.

vegetable oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and healthy fats.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: potato starch

Arrowroot is gluten-free and works similarly for thickening.

Start with one 16 oz block of silken tofu in a container.

Add 1/4 cup of maple syrup to the tofu.

Blend with an immersion blender until smooth.

Taste and adjust sweetness and sourness, adding 1 teaspoon of lactic acid and a pinch of salt.

If desired, add 1/2 teaspoon of vanilla extract and blend again.

To thicken, divide the mixture and add 1% of its weight in kappa carrageenan (about 1 teaspoon).

Mix and pour into a small saucepan over low heat, bringing it to 140°F while stirring.

Combine the two yogurt mixtures and blend again, then refrigerate for at least an hour.

For the soup, chop 3 cloves of garlic and 1.5 inches of ginger.

In a large saucepan, heat 1 tablespoon of olive oil and 1 tablespoon of sesame oil over medium heat.

Add garlic and ginger, simmer for a few minutes.

Add sliced mushrooms and cook until done.

Stir in 1 tablespoon of rice vinegar and 1 tablespoon of chili crunch.

Add 2 cups of veggie broth and the block of silken tofu, bringing it to a simmer for 15 minutes.

For dessert, combine a block of silken tofu with the amount of milk needed for Jell-O instant pudding mix in a saucepan.

Add 1/4 cup of chocolate syrup and cook until thickened, then transfer to serving containers and chill.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens