20 Creamy Silken Tofu Recipes for Every Occasion

Silken tofu is the unsung hero of creamy, dreamy meals—whether you’re whipping up a quick weeknight dinner, a cozy comfort dish, or a light seasonal favorite. Versatile, protein-packed, and effortlessly smooth, it’s the secret to luscious sauces, decadent desserts, and everything in between. Ready to fall in love with this pantry staple? Here are 20 irresistible ways to make silken tofu shine in every meal!

Silken Tofu Chocolate Mousse

This dreamy chocolate mousse is secretly healthy—thanks to silken tofu, it’s luxuriously creamy without a lick of heavy cream.

Ingredients:

• 12 oz silken tofu (drained)
• 1 cup semi-sweet chocolate chips
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• Pinch of salt
• Fresh berries or mint (for garnish, optional)

Instructions:

1. Melt the 1 cup semi-sweet chocolate chips in a microwave-safe bowl in 30-second bursts, stirring between each, until smooth (about 1–2 minutes total).
2. In a blender, combine the drained silken tofu, melted chocolate, 1/4 cup maple syrup, 1 tsp vanilla extract, and pinch of salt. Blend until completely smooth, scraping down the sides as needed.
3. Divide the mixture into 4 small cups or ramekins and chill for at least 2 hours (or overnight) until set.
4. Top with fresh berries or mint before serving, if desired.

The magic here? The tofu adds a protein-rich silkiness that’s indistinguishable from traditional mousse—just lighter and totally plant-based.

Tip: For extra decadence, sprinkle with flaky sea salt or a drizzle of melted peanut butter before chilling.

Silken Tofu Vegan Cheesecake

This silky vegan cheesecake is so creamy, no one will believe it’s dairy-free—perfect for impressing guests or treating yourself!

• 1 ½ cups graham cracker crumbs (about 10 sheets)
• ¼ cup melted coconut oil
• 2 tbsp maple syrup
• 16 oz silken tofu, drained
• 8 oz vegan cream cheese, room temperature
• ½ cup coconut sugar
• 2 tbsp lemon juice
• 1 tsp vanilla extract
• ¼ tsp salt

1. Prep the crust: Mix 1 ½ cups graham cracker crumbs, ¼ cup melted coconut oil, and 2 tbsp maple syrup in a bowl. Press firmly into a 9-inch springform pan. Freeze for 15 minutes.
2. Blend filling: In a blender, combine silken tofu, vegan cream cheese, ½ cup coconut sugar, 2 tbsp lemon juice, 1 tsp vanilla extract, and ¼ tsp salt. Blend until completely smooth, scraping sides as needed.
3. Assemble: Pour filling over the chilled crust. Tap the pan lightly to remove air bubbles.
4. Chill: Refrigerate for at least 4 hours (or overnight) until set. Serve chilled with fresh berries.

The magic? Silken tofu gives this cheesecake an ultra-light texture, while coconut sugar adds caramel-like depth. Tip: For a nuttier crust, swap graham crackers for almond flour (use 1 ¼ cups + 2 tbsp coconut oil).

Silken Tofu Miso Soup

This delicate yet flavorful miso soup comes together in just 15 minutes, making it the perfect light lunch or soothing starter.

Ingredients:

• 4 cups water
• 1 (3-inch) piece kombu (dried kelp)
• 1/4 cup white miso paste
• 1 (14-oz) package silken tofu, drained and cut into 1/2-inch cubes
• 2 green onions, thinly sliced
• 1 tbsp soy sauce
• 1 tsp toasted sesame oil

Instructions:

1. In a medium pot, combine 4 cups water and kombu. Bring to a gentle simmer over medium heat (do not boil), then remove kombu and discard.
2. Reduce heat to low. Whisk in 1/4 cup miso paste until fully dissolved.
3. Add silken tofu and simmer gently for 3 minutes (do not stir vigorously or tofu will break apart).
4. Remove from heat. Stir in green onions, 1 tbsp soy sauce, and 1 tsp sesame oil.

The magic here is in the contrast: creamy tofu against the savory broth, with just enough sesame oil to round it all out.

Tip: For extra depth, steep 1/2 cup dried shiitake mushrooms with the kombu, then slice and add back to the soup.

Silken Tofu Scramble with Vegetables

This creamy, protein-packed scramble is a dreamy vegan alternative to eggs—light, fluffy, and loaded with colorful veggies.

Ingredients:

• 1 (14 oz) block silken tofu, drained
• 1 tbsp olive oil
• 1/2 cup diced red bell pepper
• 1/2 cup chopped baby spinach
• 2 tbsp nutritional yeast
• 1/2 tsp turmeric
• 1/2 tsp garlic powder
• 1/4 tsp black salt (kala namak) or sea salt
• Fresh chives, for garnish

Instructions:

1. Heat 1 tbsp olive oil in a nonstick skillet over medium heat. Add diced red bell pepper and sauté for 3 minutes until slightly softened.
2. Crumble silken tofu directly into the pan, stirring gently with a spatula to break it into scramble-like pieces.
3. Sprinkle in 2 tbsp nutritional yeast, 1/2 tsp turmeric, 1/2 tsp garlic powder, and 1/4 tsp black salt. Fold gently to coat evenly, cooking for 2 minutes.
4. Add chopped baby spinach and cook for 1 more minute, just until wilted.
5. Garnish with fresh chives and serve warm.

The turmeric gives this scramble a sunny hue, while the black salt adds a subtle eggy savoriness—no one will believe it’s tofu!

Tip: For extra richness, drizzle with a little tahini or avocado crema.

Silken Tofu Pudding with Fresh Berries

This silken tofu pudding is a dreamy, protein-packed dessert that comes together in minutes—perfect for when you crave something light yet satisfying.

• 1 (12-oz) package silken tofu, drained
• 3 tbsp honey or maple syrup
• 1 tsp pure vanilla extract
• 1/8 tsp salt
• 1 cup mixed fresh berries (strawberries, blueberries, raspberries)
• 1 tbsp chopped mint (optional, for garnish)

1. In a blender, combine the silken tofu, 3 tbsp honey or maple syrup, 1 tsp vanilla extract, and 1/8 tsp salt. Blend until completely smooth, about 30 seconds.
2. Divide the pudding evenly among 4 small bowls or glasses. Chill for at least 30 minutes to firm up slightly.
3. Just before serving, top each portion with 1/4 cup fresh berries and a sprinkle of chopped mint (if using).

The magic here? The tofu creates a luxuriously creamy base without dairy, while the berries add a juicy burst of freshness. It’s like a healthier twist on classic pudding!

Tip: For a tangy kick, drizzle with a teaspoon of lemon zest or a light swirl of berry compote.

Silken Tofu Stir-Fry with Sesame Sauce

This silky, savory stir-fry comes together in minutes, with a rich sesame sauce that clings to every bite of tender tofu and crisp veggies.

Ingredients:

• 1 (14 oz) block silken tofu, drained and cut into 1-inch cubes
• 2 tbsp neutral oil (like avocado or grapeseed)
• 1 red bell pepper, thinly sliced
• 1 cup snap peas, trimmed
• 2 tbsp soy sauce
• 1 tbsp toasted sesame oil
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tbsp tahini
• 1 clove garlic, minced
• 1 tsp grated ginger
• 1 tbsp sesame seeds (plus extra for garnish)
• 2 green onions, thinly sliced

Instructions:

1. Heat 2 tbsp neutral oil in a large nonstick skillet over medium-high. Add red bell pepper and snap peas; stir-fry for 3 minutes until crisp-tender.
2. Gently add silken tofu cubes and cook undisturbed for 1 minute to lightly sear.
3. In a small bowl, whisk together 2 tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp rice vinegar, 1 tbsp honey, 1 tbsp tahini, garlic, and ginger. Pour over the tofu and veggies, tossing gently to coat (use a spatula to avoid breaking the tofu).
4. Sprinkle with 1 tbsp sesame seeds and half the green onions; cook 1 more minute until sauce thickens slightly.

The magic here? The sauce—creamy from tahini, sweet-savory from honey and soy, with just enough tang to keep it bright. Silken tofu soaks it up like a dream.

Tip: For extra texture, sprinkle with crushed peanuts or chili crisp before serving.

Silken Tofu Smoothie Bowl

This creamy, protein-packed smoothie bowl is like dessert for breakfast—minus the guilt, plus all the vibes.

Ingredients:

• 1 (12-oz) package silken tofu, drained
• 1 frozen banana, sliced
• 1/2 cup frozen mango chunks
• 1/4 cup unsweetened almond milk
• 1 tbsp maple syrup
• 1/2 tsp vanilla extract
• Pinch of salt
• Toppings: 2 tbsp granola, 1 tbsp chia seeds, 1/4 cup fresh berries

Instructions:

1. In a blender, combine silken tofu, frozen banana, frozen mango, almond milk, maple syrup, vanilla extract, and salt. Blend on high until completely smooth, about 1 minute.
2. Pour into a bowl and top with granola, chia seeds, and fresh berries.

The silken tofu adds a luxuriously thick texture (think pudding-meets-ice-cream) while keeping it light and dairy-free.

Tip: For extra creaminess, let the tofu sit at room temperature for 10 minutes before blending.

Silken Tofu Dumplings in Broth

These delicate dumplings float in a light, savory broth, making them a comforting yet elegant dish—perfect for a cozy weeknight or a light lunch.

Ingredients:

• 1 (14 oz) block silken tofu, drained
• 1/4 cup finely chopped scallions
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp grated ginger
• 24 round dumpling wrappers
• 4 cups vegetable broth
• 1 tbsp mirin
• 1/2 tsp salt
• Handful of baby spinach leaves
• 1 tsp toasted sesame seeds (for garnish)

Instructions:

1. In a bowl, gently mash the silken tofu with a fork. Stir in the scallions, soy sauce, sesame oil, and grated ginger until just combined.
2. Place 1 tsp of the tofu mixture in the center of each dumpling wrapper. Moisten the edges with water, fold into half-moons, and press to seal.
3. In a pot, bring the vegetable broth to a simmer over medium heat. Add the mirin and salt, then gently drop in the dumplings. Cook for 4–5 minutes until they float to the surface.
4. Add the baby spinach and cook for another 30 seconds until just wilted.
5. Ladle the broth and dumplings into bowls and sprinkle with sesame seeds.

The magic here? The silken tofu filling stays luxuriously creamy, contrasting beautifully with the tender wrappers and clear broth.

Tip: For extra flavor, add a drizzle of chili oil or a splash of rice vinegar to your bowl.

Silken Tofu Avocado Dip

This creamy, dreamy dip is a protein-packed twist on guacamole—perfect for scooping with chips or slathering on toast.

Ingredients:

• 1 (12 oz) package silken tofu, drained
• 2 ripe avocados, pitted and peeled
• 2 tbsp fresh lime juice
• 1 tbsp olive oil
• 1 small garlic clove, minced
• 1/2 tsp salt
• 1/4 tsp ground cumin
• 2 tbsp chopped fresh cilantro (optional)

Instructions:

1. In a food processor, combine silken tofu, avocados, 2 tbsp lime juice, 1 tbsp olive oil, garlic clove, 1/2 tsp salt, and 1/4 tsp cumin. Blend until smooth, scraping down the sides as needed.
2. Fold in 2 tbsp cilantro (if using) with a spatula for a fresh herb finish.
3. Chill for at least 30 minutes to let flavors meld before serving.

The silken tofu adds a luxuriously smooth texture while keeping the dip light—no one will guess it’s dairy-free!

Tip: For a spicy kick, add a dash of hot sauce or a finely chopped jalapeño before blending.

Silken Tofu Pasta Alfredo

This creamy, dairy-free Alfredo swaps heavy cream for silken tofu—giving you a luxuriously smooth sauce that’s secretly packed with protein.

Ingredients:

• 12 oz fettuccine (or pasta of choice)
• 1 (12 oz) package silken tofu, drained
• 3/4 cup unsweetened almond milk (or plant milk of choice)
• 1/3 cup nutritional yeast
• 3 tbsp olive oil
• 3 garlic cloves, minced
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the fettuccine according to package instructions until al dente. Reserve 1/2 cup pasta water before draining.
2. While pasta cooks, blend the silken tofu, almond milk, nutritional yeast, olive oil, minced garlic, onion powder, salt, and black pepper in a high-speed blender until completely smooth (about 1 minute).
3. Return the drained pasta to the pot over low heat. Pour in the tofu sauce and toss gently, adding reserved pasta water 1 tbsp at a time if needed to loosen the sauce.
4. Cook for 2–3 minutes, stirring constantly, until the sauce clings to the pasta. Garnish with fresh parsley.

The magic here? Silken tofu mimics the richness of cream while keeping the sauce light—no one will guess it’s vegan!

Tip: For extra depth, sauté the garlic in 1 tbsp olive oil before blending, or add a pinch of nutmeg to the sauce.

Silken Tofu Eggplant Curry

This creamy, gently spiced curry is a weeknight hero—silken tofu melts into the sauce while eggplant soaks up all the fragrant flavors.

Ingredients

• 1 medium eggplant (about 1 lb), cut into 1-inch cubes
• 1 (14-oz) block silken tofu, drained and cut into 1-inch cubes
• 1 tbsp coconut oil
• 1 small yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 tbsp red curry paste
• 1 (14-oz) can coconut milk
• 1 tbsp soy sauce
• 1 tbsp brown sugar
• 1/2 tsp salt
• 1/4 cup fresh basil leaves, torn
• Cooked jasmine rice, for serving

Instructions

1. Heat 1 tbsp coconut oil in a deep skillet over medium. Add onion and cook 3 minutes until soft. Stir in garlic, ginger, and 1 tbsp red curry paste; cook 1 minute until fragrant.
2. Add eggplant and toss to coat. Pour in 1 can coconut milk, 1 tbsp soy sauce, 1 tbsp brown sugar, and 1/2 tsp salt. Simmer uncovered 12–15 minutes, stirring occasionally, until eggplant is tender.
3. Gently fold in silken tofu and cook 2 minutes just to warm through. Remove from heat and stir in basil.
4. Serve over rice. The tofu’s custardy texture contrasts beautifully with the velvety eggplant—every bite feels indulgent yet light.

Tip: For extra depth, toast 1 tsp cumin seeds with the curry paste in step 1.

Silken Tofu Tiramisu

This dairy-free twist on tiramisu swaps mascarpone for silken tofu, creating a luscious, protein-packed dessert that’s surprisingly decadent.

Ingredients:

• 1 (12-oz) package silken tofu, drained
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 1/4 cup strong brewed coffee, cooled
• 1 tbsp coffee liqueur (optional)
• 24 ladyfinger cookies
• 2 tbsp unsweetened cocoa powder, for dusting

Instructions:

1. In a blender, combine silken tofu, powdered sugar, and vanilla extract. Blend until smooth and creamy, about 1 minute.
2. In a shallow bowl, mix cooled coffee and coffee liqueur (if using). Quickly dip each ladyfinger into the coffee mixture (1–2 seconds per side) and arrange them in a single layer in an 8×8-inch dish.
3. Spread half of the tofu mixture over the ladyfingers. Repeat with another layer of dipped ladyfingers and the remaining tofu mixture.
4. Chill for at least 4 hours (or overnight). Just before serving, dust the top evenly with cocoa powder.

The silken tofu filling mimics the richness of traditional tiramisu while keeping it light—perfect for impressing guests without the heaviness.

Tip: For a kid-friendly version, skip the liqueur and use decaf coffee.

Silken Tofu Spring Rolls

These fresh, delicate spring rolls are packed with silky tofu and crisp veggies—perfect for a light lunch or appetizer that feels effortlessly elegant.

Ingredients:

• 8 rice paper wrappers (8.5-inch diameter)
• 1 (14-oz) block silken tofu, drained and sliced into ½-inch-thick strips
• 1 cup shredded romaine lettuce
• 1 medium cucumber, julienned
• 1 large carrot, julienned
• ¼ cup fresh mint leaves
• ¼ cup fresh cilantro leaves
• 2 tbsp creamy peanut butter
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 1 tsp honey
• ¼ tsp red pepper flakes

Instructions:

1. Whisk together peanut butter, soy sauce, lime juice, honey, and red pepper flakes in a small bowl to make the dipping sauce. Set aside.
2. Fill a shallow dish (like a pie plate) with warm water. Dip one rice paper wrapper for 10 seconds until pliable but still slightly firm. Lay flat on a damp cutting board.
3. Layer 2 tofu strips, a pinch of lettuce, cucumber, carrot, and a few mint and cilantro leaves just below the center of the wrapper. Fold the sides inward, then roll tightly from the bottom to seal.
4. Repeat with remaining wrappers and ingredients. Serve immediately with the peanut sauce.

The contrast of the creamy tofu and crunchy veggies makes these rolls irresistible—plus, the peanut sauce adds just the right kick of sweetness and heat.

Tip: Keep rice papers covered with a damp towel while assembling to prevent cracking.

Silken Tofu Pancakes with Maple Syrup

These Silken Tofu Pancakes are impossibly fluffy, with a delicate texture that soaks up maple syrup like a dream—no eggs needed!

• 1 (12-oz) package silken tofu, drained
• 1 cup all-purpose flour
• 1 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsweetened almond milk (or any milk)
• 1 tbsp neutral oil (like avocado or vegetable), plus more for cooking
• Maple syrup, for serving

1. In a blender, combine silken tofu, flour, sugar, baking powder, salt, almond milk, and 1 tbsp oil. Blend until smooth, scraping down the sides as needed.
2. Heat a nonstick skillet over medium-low heat and lightly grease with oil. Pour 1/4 cup batter per pancake, cooking for 2–3 minutes until bubbles form on the surface.
3. Flip and cook for another 1–2 minutes until golden. Repeat with remaining batter.
4. Serve warm with a generous drizzle of maple syrup.

The tofu keeps these pancakes tender and moist, almost like a cross between a classic flapjack and Japanese soufflé pancakes. Tip: For extra fluffiness, let the batter rest for 10 minutes before cooking.

Silken Tofu Kimchi Stew

This cozy, spicy-silky stew is the ultimate comfort food—ready in under 30 minutes and packed with bold, tangy flavors.

Ingredients

• 1 tbsp toasted sesame oil
• 3 cloves garlic, minced
• 1 cup chopped kimchi (plus 2 tbsp of its juice)
• 1 tsp gochugaru (Korean red pepper flakes)
• 1 tbsp soy sauce
• 1 tsp sugar
• 2 cups vegetable broth
• 1 (14 oz) package silken tofu, cubed
• 2 green onions, sliced

Instructions

1. Heat sesame oil in a pot over medium. Add garlic and sauté for 30 seconds until fragrant.
2. Stir in kimchi, gochugaru, soy sauce, and sugar. Cook for 2 minutes, letting the kimchi soften slightly.
3. Pour in vegetable broth and kimchi juice. Simmer uncovered for 10 minutes to meld flavors.
4. Gently add silken tofu and simmer 3 more minutes (don’t stir aggressively—the tofu is delicate!).
5. Top with green onions and serve hot.

The magic here? Silken tofu melts into the broth, thickening it luxuriously while balancing the kimchi’s punch. Tip: For extra richness, crack an egg into the stew during the last minute of cooking.

Silken Tofu Coconut Ice Cream

This dreamy vegan ice cream is luxuriously creamy, thanks to silken tofu and coconut milk—no churning required!

Ingredients:

• 1 (12-oz) package silken tofu, drained
• 1 (13.5-oz) can full-fat coconut milk
• 1/2 cup pure maple syrup
• 1 tbsp vanilla extract
• 1/4 tsp salt
• 1/2 cup shredded coconut, toasted (for topping)

Instructions:

1. In a blender, combine the silken tofu, coconut milk, maple syrup, vanilla extract, and salt. Blend on high until completely smooth, about 1 minute.
2. Pour the mixture into a loaf pan or freezer-safe container. Cover and freeze for at least 6 hours, or until firm.
3. Let the ice cream sit at room temperature for 5–10 minutes before scooping. Top with toasted shredded coconut.

The silken tofu gives this dessert an ultra-smooth texture, while the coconut milk adds richness—no one will guess it’s dairy-free!

Tip: For a stronger coconut flavor, stir in 1/4 tsp coconut extract with the vanilla.

Silken Tofu Stuffed Peppers

These stuffed peppers are a dreamy, protein-packed twist on the classic—silken tofu makes the filling luxuriously creamy while keeping it light.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 (14 oz) block silken tofu, drained
• 1 cup cooked quinoa
• 1/2 cup finely diced onion
• 2 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp grated ginger
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• 1/4 cup chopped scallions (for garnish)

Instructions:

1. Preheat oven to 375°F. Place hollowed-out bell peppers upright in a baking dish.
2. In a bowl, gently mash silken tofu with a fork until crumbly but still creamy. Stir in quinoa, onion, garlic, soy sauce, sesame oil, ginger, smoked paprika, and black pepper until well combined.
3. Spoon the tofu mixture evenly into each pepper, pressing lightly to pack. Cover the dish with foil and bake for 30 minutes.
4. Remove foil and bake another 10 minutes until peppers are tender and filling is lightly golden. Garnish with scallions before serving.

The silken tofu gives these peppers a melt-in-your-mouth texture—almost like a savory custard—while the smoked paprika adds a subtle smoky depth.

Tip: For extra crunch, sprinkle toasted sesame seeds on top just before serving.

Silken Tofu Noodle Soup

This comforting bowl combines silky tofu, slurpable noodles, and a savory broth that comes together in under 30 minutes—perfect for a light yet satisfying meal.

Ingredients:

• 4 cups low-sodium vegetable broth
• 2 cups water
• 8 oz dried rice noodles
• 1 (14 oz) block silken tofu, cubed
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp grated ginger
• 2 green onions, thinly sliced
• 1/4 tsp white pepper
• Handful of baby spinach (optional)

Instructions:

1. In a pot, combine vegetable broth and water. Bring to a boil over medium-high heat.
2. Add rice noodles and cook for 3–4 minutes until tender. Reduce heat to low.
3. Gently stir in silken tofu, soy sauce (2 tbsp), rice vinegar (1 tbsp), sesame oil (1 tsp), ginger (1 tsp), and white pepper (1/4 tsp). Simmer for 2 minutes to warm through.
4. Turn off heat, then fold in spinach (if using) until just wilted. Top with green onions.

The magic here? The tofu stays luxuriously soft while soaking up the gingery broth—no need for fussy prep!

Tip: For extra richness, drizzle with chili oil or add a soft-boiled egg.

Silken Tofu Matcha Latte

This creamy, protein-packed latte swaps dairy for silken tofu, giving it a luxuriously smooth texture and a subtle nutty flavor that pairs perfectly with earthy matcha.

Ingredients:

• 1 cup silken tofu (drained)
• 1 cup unsweetened almond milk (or milk of choice)
• 1 tbsp high-quality matcha powder
• 2 tbsp maple syrup (or honey)
• 1/2 tsp vanilla extract
• Pinch of salt
• Ice cubes (optional)

Instructions:

1. In a blender, combine the silken tofu, almond milk, matcha powder, maple syrup, vanilla extract, and salt. Blend on high for 30–45 seconds until completely smooth and frothy.
2. If serving cold, fill a glass with ice and pour the latte over it. For a warm version, transfer the blended mixture to a small saucepan and heat gently over medium-low for 3–4 minutes, stirring constantly (do not boil).
3. Pour into your favorite mug or glass and enjoy immediately.

The silken tofu adds a velvety richness you won’t get from traditional lattes, while the matcha provides a gentle caffeine boost without the jitters.

Tip: For an extra-decadent touch, top with a sprinkle of matcha powder or a drizzle of coconut cream.

Silken Tofu Berry Parfait

This dreamy, no-bake parfait layers creamy silken tofu with juicy berries for a light yet satisfying treat—perfect for breakfast or dessert!

Ingredients:

• 1 (12-oz) package silken tofu, drained
• 2 tbsp honey or maple syrup
• 1 tsp vanilla extract
• 1 cup mixed fresh berries (strawberries, blueberries, raspberries)
• 1/4 cup granola
• 1 tsp lemon zest

Instructions:

1. In a blender, combine silken tofu, 2 tbsp honey or maple syrup, and 1 tsp vanilla extract. Blend until smooth and creamy, about 30 seconds.
2. Slice strawberries if using, and gently toss all berries with 1 tsp lemon zest.
3. Layer the parfait: Start with 2 tbsp of the tofu cream in a glass, add a spoonful of berries, then sprinkle with 1 tbsp granola. Repeat layers once more.
4. Chill for 15 minutes before serving to let flavors meld.

The silken tofu mimics the richness of yogurt but keeps it vegan-friendly, while the lemon zest brightens every bite. Tip: For a thicker texture, press the tofu in a fine-mesh strainer for 10 minutes before blending.

Conclusion

With 20 luscious silken tofu recipes, there’s something here for every craving—from cozy soups to decadent desserts! We hope this roundup inspires you to get creative in the kitchen. Don’t forget to try a recipe (or three!), share your favorites in the comments, and pin this article for later. Happy cooking!