Silken Tofu is made from soy milk, but the soy milk isn’t curdled during the coagulation process. As there are no curds forming with Silken, it has a wonderfully smooth texture which makes it ideal for savoury dishes and desserts.
Silken’s jelly-like texture can be used as a nutritious dairy substitute in baking or recipes that require blending such as creamy soups, smoothies, and salad dressings.
Silken has high water content which means it breaks down easily and can be added to soups or stews just before serving. Its consistency makes it a good egg replacer or in place of cream/soft cheese to make excellent cheesecakes and a very healthy chocolate mousse. If you love scrambled tofus, we can’t recommend it enough. Gym-goers can add it to a smoothie for an additional protein boost.
Silken is rather delicate and must be handled carefully.
Recommended to be consumed in two days as the shelf life is quite small