Silken tofu

This tofu has a silky structure, hence its name, and is a great thickener for dressings, sauces, puddings, smoothies and more. It is such an easy way to add a little protein to a dish without adding any flavour. It will blend very easily with other ingredients in your blender.

Our Vegan Tiramisu with silken tofu is a great way to use it, check the recipe here. In our eBook The Radiant Table’ you will find several recipes using silken tofu, such as our frittata or dressing, find the recipes here.

Medium tofu

This kind of tofu only needs to be cubed and added to soups and stews. It can also be blended along other ingredients to create creamy spreads such as the creamy spread in our eBook. Find the recipe here.

Firm tofu

This kind of tofu will absorb the most flavour, and is great for pan-frying and baking. When marinating this type of tofu, make sure to press it first. Wrap the tofu in a clean towel, place something heavy on top (like a cooking pot) and let it sit for 15 minutes. After this step, you let the tofu chunks rest in a bowl with the marinade for preferably 1 hour. It is also great to crumble into small pieces to make a vegan scramble.

Our Vegan Scramble uses firm tofu and it is such a great substitute for eggs, check the recipe here. The sticky tofu in our eBook is made using firm tofu, you can find it right here.

Extra-firm tofu

This kind of tofu most often does not need any pressing. Simply cut the tofu into cubes and pan-fry, bake or grill. This kind of tofu can be marinated but sauce can also be added later. We love using a smoked tofu, because it already has a subtle flavour.

Our Easy Miso Ramen is topped with some pan-fried firm tofu, you can find the recipe here.

If you’re not a big tofu fan yet, we sure hope you will become one with all these tasty recipes.