Silken Tofu Recipes
Creamy and versatile silken tofu recipes — smooth sauces, desserts, soups, and Japanese-inspired preparations.
★ Quick & Easy
Quick & EasySilken Tofu Roasted Red Pepper Hummus
This is an alternative dairy free recipe that yeilds super creamy hummus! It also replaces tahini paste for a lower fat teaspoon of sesame seed oil.
Sandra Lee SIngredients
- 1 Red bell pepper
- 3 Garlic Cloves
- 7 oz Silken Tofu
- 1 tsp Avocado oil
- 30 oz Chickpeas(cooked)
- 1 tsp Olive Oil
- 1 tsp Sesame Oil
- .5 tsp Salt
- 1/2 Lemon (squeezed)
- .5 tsp Sumac
- sprig Parsley
Instructions
- 1This recipe is for 2 cans of cooked chickpeas, however, you can choose to cook a 16 oz bag from scratch. Open 2 cans of chickpeas and place in a food processor or a deep bowl you can use an immersion blender in.
- 2Set oven to broil. Cut up 1 red bell pepper with the seeds and white fibrous part cut off, and discard seeds/fibrous material. Set bell pepper pieces in a sheet pan and drizzle with avocado oil. Broil for about 10-12 min until slightly blackened. Add some to chickpea mix when done.
- 3Add 3 cloves of garlic w/chickpeas.
- 4Add half a package of silken tofu to chickpeas mix.
- 5Squeeze about half a lemon into mix.
- 6Add 1 teaspoon of sesame oil to mix.
- 7Add half a teaspoon of salt (adjust to liking).
- 8Blend mixture for about 15 seconds or move around immersion blender until mixture is creamy, and well blended.
- 9Place in a serving bowl and top with 1 teaspoon of olive oil, a sprig of parsley, sprinkled with sumac for a tangy kick.
- 10Enjoy!
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Open in Pepper →Why Silken Tofu Is a Secret Weapon in the Kitchen
Silken tofu has a texture unlike any other — smooth, creamy, and almost custard-like. Unlike firm tofu, it's not about chewiness or protein density; it's about using its silky consistency to add creaminess to sauces, dressings, and desserts without dairy.
Blend it into salad dressings and it adds body without heaviness. Fold it into chocolate mousse and it replaces cream entirely. In Japanese agedashi tofu, it's deep-fried to a golden, barely-holding-together state that's one of the most elegant preparations in any cuisine.
On Pepper, the most-saved silken tofu recipes unlock this ingredient's extraordinary range beyond the obvious.
Quick Tips
- 1
Don't Drain or Press It
Unlike firm tofu, silken tofu should never be pressed. Its high water content is what gives sauces, desserts, and smoothies their creamy, custard-like texture — draining it destroys that.
- 2
Blend It Completely Smooth
For silken tofu to work in dressings, dips, or desserts, it needs to be blended until there are zero lumps. A high-speed blender or immersion blender gets you that perfectly smooth, airy result.
- 3
Handle It with Care
Silken tofu breaks apart easily. When adding it to soups like miso or agedashi, use a spoon to gently lower pieces in rather than stirring — you'll keep those tender, jiggly cubes intact.
- 4
Use It as a Dairy Substitute
Blended silken tofu can replace sour cream, cream cheese, or heavy cream in many recipes. It adds richness and protein without the dairy, and it takes on whatever flavors you season it with.
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