Silken tofu

Has anyone got any good recipes to use silken (i.e. soft) tofu, besides desserts?  I don't do desserts but when I google it that is pretty much all I can find.

My husband went to a restaurant (Legal Seafood in Boston) recenlty and he got a tofu curry dish and he said he thought it was the silken tofu.  He loved it and I would like to find out how to make it but haven't had any luck in the recipe department.

Anyway, I now have 2 packages of the stuff so I would like to use it in something even if I can't figure out how to make that curry.  :)

 

 

Mapo Tofu is a Chinese dish that's got silken tofu and is spicy.  It's quite yummy.

I did a recipe search on here and got lots of results; I haven't tried any though so I'm not sure how they would turn out, but it's worth a shot :]

Thanks!  I checked, too, and all the recipes on here for mapo tofu are pretty much worthless. :)  I did google it but all the recipes are calling for firm tofu and pork (not vegetarian!)

I guess I could just try a regular tofu dish with the silken and see how it does.  I was just hoping for something that would really accent the different texture.

I made Vegan Omelette For One and it was delicious. It didn't really firm up enough for me to flip it in to an omelette but it did make an egg-like mixture. Tasted good.

i have seen silken tofu used in many dishes where eggs might have been used, such as vegan quiches and fritattas. looking through my vegan with a vegence cookbook i see:

cauliflower-leek kugel with almond herb crust
fresh corn fritters
matzo ball soup

check out theppk.com for lots of tofu vegan recipes.


if you cant find any of those recipes on your own, message me and ill give them to you.

good luck!

I love silken tofu in faux quiches...you can add all types of veggies, a crust, nut. yeast...sooo many options!

Fatfreevegan.com has a really good recipe for an asparagus quiche made with (firm) silken tofu.  It's super flavorful.

I've made a bechamel sauce for lasagne out of silken tofu before.  I can't remember the exact recipe but I remember the key was to add a pinch of nutmeg.  I'll see if I can dig it up.