What Can I Substitute for Silken Tofu?

You're blending silken tofu into a vegan quiche, tart or baked cheesecake filling that has to set firm in the oven.

• firm tofu blended with soy milk — 250 g firm tofu plus 50 ml soy milk for every 300 g silken tofu
• soft tofu — 300 g for every 300 g silken tofu

Setting depends on soy protein firming as it bakes, and both firm and soft tofu carry that protein, so they bind the filling where yoghurt, cashews and coconut cream would stay soft. Firm tofu needs the soy milk to replace the water silken tofu would have brought.

You're using silken tofu in place of egg in a quiche, frittata or baked custard, and the dish doesn't need to be vegan.

• eggs — 1 egg (about 50 g out of the shell) for every 60 g silken tofu

Here the tofu was only standing in for egg's binding, so going back to eggs gives a firmer, more reliable set, with a more yellow colour and an eggy flavour.

You're blending silken tofu into a smoothie, creamy dressing or dip for body, with no cooking involved.

• Greek yoghurt — 300 g for every 300 g silken tofu
• soft tofu — 300 g for every 300 g silken tofu

Only creamy body and moisture matter when nothing is baked, so Greek yoghurt does the job straight from the tub with an added tang. Soft tofu keeps it vegan and neutral but needs a longer blend to lose its graininess.

You're making a vegan chocolate mousse or no-bake cheesecake that sets in the fridge rather than the oven.

• soaked cashews blended with water — 150 g raw cashews, soaked and blended with 125 ml water, for every 300 g silken tofu
• coconut cream — 250 g (about 250 ml) chilled coconut cream for every 300 g silken tofu
• firm tofu blended with soy milk — 250 g firm tofu plus 50 ml soy milk for every 300 g silken tofu

A chilled dessert needs creamy body rather than protein setting, so the fat in cashews and coconut cream firms it in the fridge, giving a richer result with a nutty or coconut flavour. Firm tofu stays closest in taste but comes out denser and more pudding-like.

You're dropping cubes of silken tofu into miso soup, mapo tofu or serving it chilled with soy sauce, where the wobbly texture is the point.

• soft tofu — 300 g for every 300 g silken tofu

Nothing really replaces it here.

The custard-like bite comes from silken tofu setting in one smooth block without being pressed, and nothing else reproduces it. Soft tofu cubes are the closest option in a soup or mapo tofu, but they are firmer, slightly grainy and hold sharper edges.

The vegan quiche or baked cheesecake is still runny in the centre at the end of the baking time.

Why: Firm or soft tofu was thinned with too much soy milk or water, diluting the soy protein that does the setting.

Fix: Return it to the oven at about 160°C in 10-minute bursts until only the centre wobbles slightly, then cool it completely, as it firms further as it cools.

The mousse or dressing feels grainy on the tongue.

Why: Soft tofu, firm tofu or cashews have coarser particles than silken tofu and were not blended long enough.

Fix: Blend again for one to two minutes with about 15 ml of soy milk, which is three teaspoons and less than a 20 ml Australian tablespoon, then push it through a fine sieve if any grit remains.

A coconut cream mousse slumps and turns soft once it has been sitting out.

Why: Coconut cream holds its shape through fat that firms when cold and softens again at room temperature, unlike tofu protein.

Fix: Put it back in the fridge for two to three hours until firm, and serve it straight from the fridge.

Greek yoghurt used in a warm creamy sauce has split into curds.

Why: Yoghurt proteins curdle when heated close to the boil, whereas silken tofu holds together in heat.

Can't be fixed — next time: A split sauce cannot be brought back smooth, so next time take the pan off the heat and stir the yoghurt in at the end, or use blended soft tofu for hot sauces.

Is silken tofu the same as soft tofu?

No, they are different products, even though both are soft. Silken tofu is set in one smooth block without being pressed, while regular soft tofu is made from curds that are pressed lightly, giving a coarser texture. Soft tofu can replace silken tofu in blended dishes if you blend it for longer.

Can I use firm tofu instead of silken tofu?

Yes, in blended and baked dishes, but you need to add liquid. Blend about 250 g of firm tofu with 50 ml of soy milk to replace 300 g of silken tofu. It will not work for cubes in miso soup or chilled tofu dishes, because it is much firmer.

How much silken tofu replaces one egg?

About 60 g of blended silken tofu replaces one egg. It works best in dense bakes such as brownies, quiches and custard-style fillings rather than light cakes, because tofu binds but does not trap air the way beaten egg does.

Do I need to drain silken tofu?

Pour off any liquid in the pack, but do not press silken tofu. Pressing breaks it apart and squeezes out the water that gives blended dishes their smooth, creamy body.

Can I eat silken tofu without cooking it?

Yes, silken tofu is ready to eat straight from the pack. It is often served chilled with soy sauce and spring onion, and it can be blended raw into smoothies, dressings and no-bake desserts.

How do I add a little liquid to blended tofu if my recipe uses tablespoons?

Measure by millilitres where you can, because an Australian tablespoon is 20 ml while UK, NZ, US and Canadian tablespoons are 15 ml. Adding liquid by Australian tablespoons to an overseas recipe can make a tofu filling too thin to set, so add it gradually and check the thickness as you go.