As the name suggests, silken tofu is extra smooth and silky and has a soft, pudding-like texture. Like regular tofu, silken tofu has almost no taste and soaks up neighboring flavors like a sponge. When vegan sauces and dressings call for tofu, it’s almost always silken—think vegan mayo or sour cream or your favorite creamy, dairy-free cilantro dressing. That delicious vegan potato salad you had last week probably used silken tofu, so did that finger-lickin’ good egg-less quiche or the pizza with the spinach cream. Many creamy vegan desserts, such as chocolate mousse, cheesecake, and some ice creams, use silken tofu, as well, to achieve a smooth-as-silk, creamy texture.
This creamy vegan potato salad from Chef Del Sroufe has been impressing crowds for years. Silken tofu gives the dressing an unparalleled smooth texture, while Dijon and yellow mustards, garlic, lemon juice, and dill pickle relish add bright flavor. Red potatoes work well here as they hold their shape, while chopped red onion and celery add crunch. As one fan raves, “I made this for a July 4th celebration, and everyone loved it! They were all surprised that the creaminess came from tofu and not mayo.”
Skip the egg and cream in traditional Waldorf salads and revel in this healthy vegan take, which gets rich, creamy flavor from a silken-tofu dressing. This classic fruit and nut salad features apples, raisins, celery, and walnuts. Cooked barley adds substance and a dash of pumpkin pie spice lends floral notes. A commenter shares, “This was absolutely delicious!! I found this very easy to make, and it stored well in the refrigerator during the week. The dressing I couldn’t get enough of.”
This tasty salad combines all that is good about potatoes and pasta in one big creamy salad and is perfect for warm days when you just want to pull a meal out of the fridge. The mild flavor of potato and pasta perfectly absorbs the creamy silken tofu dressing. Canned artichoke hearts add tang; fresh dill provides a familiar herbal lift, and cherry tomatoes give juicy pops of flavor. A fan writes, “Sauce was delicious and easy to make! Potato salad is a love of mine, and this one is exceptional.”
Calling all egg salad fans! This vegan version uses chunks of silken tofu to mimic a soft egg texture. Gently press some of the liquid from the silken tofu, then cut into cubes. Combine with potato, celery, onion, and radishes and toss with cashew dressing for a dreamy salad that has picnic-worthy written all over it. It also makes a satisfying side dish or make-and-take lunch. A reviewer writes, “Love this recipe. It’s a nice twist on potato salad and is good any time of the day.”
Want a vegan mayo that actually tastes like mayo? This 5-minute vegan mayo is one of the handiest condiments to keep on hand to spread on sandwiches or add to salads, burgers, and anything else you can think of. A three-pronged kick of onion powder, garlic powder, and dry mustard adds background depth, while red wine vinegar provides pep. Some reviewers preferred a robust acidic flavor, while others dialed back the vinegar for good results—either way, it’s worth adding the vinegar gradually to suit your tastes. A commenter notes, “I love this! It’s especially good over broccoli slaw!”
Loaded with saturated fat and cholesterol, traditional sour cream is a pleasure that comes at a cost. This light and tasty vegan version uses silken tofu as the base, so you can enjoy a hefty dollop without the guilt. Lemon juice, extra firm silken tofu, and red wine vinegar are all you need to make this 3-ingredient vegan sour cream. For an even lower fat dressing, look for “lite” extra firm silken tofu. One reviewer shares, “Love this sour cream recipe.” Another writes, “I tried tofu for my first time with this recipe and found [it] to be very close to sour cream.”
This family-friendly lasagna is one of those recipes you’ll make repeatedly. It fills a 9×13-inch casserole dish and, for a family of three or four, is enough to last two nights—which is perfect, because it tastes even better the next day! It also freezes well, so you can store extra portions for a quick grab-and-go meal. The creamy ricotta is made with a combination of firm and silken tofu and tastes fabulous nestled between layers of marinara, lasagna sheets, and spinach. A commenter writes, “Best, easy, and healthy Spinach Lasagna I’ve ever had without any of the guilt!”
You’ll need two packs of firm silken tofu for this healthy-but-decadent-tasting dessert, which is sure to impress vegans and non-vegans alike. One reviewer calls it their “favorite quick and easy dessert.” One pack of silken tofu is blended with raspberries and maple syrup to make the base, while the other is blended with cocoa powder and maple syrup for the rich chocolatey topping. The recipe says to allow 1 hour to chill, but if you can’t wait, pop it in the freezer for 15 minutes! Whether you prepare this ahead for a special occasion or you’re just craving a little after-dinner treat, these creamy parfaits do it all. Another writes, “So simple. It’s truly delightful. Sometimes, I’ll just make one layer or the other, top with fruit, and enjoy!”
No one will guess this masterful mousse starts with carrots and prunes (or dates) heated on the stove until soft and gooey. Cocoa powder lends chocolate richness, and firm silken tofu gives it a divine smooth-as-a-bowling ball texture. Top with fresh berries for a dessert that’s healthy enough to eat every day but will satisfy any sweet tooth. “It was very creamy,” says one reviewer. “My husband loves chocolate, and he felt it was very “chocolatey.”
