Soft Tofu Magic: Creamy, Dreamy, and Totally Plant-Based
Silken. Soft. Subtle. Soft tofu might not shout for attention—but in the hands of a curious cook, it transforms into something quietly spectacular.
This blog is your gentle nudge into the velvety world of soft tofu. Whether you’re craving creamy sauces, cloud-like desserts, or a better way to scramble, soft tofu holds the answer. Let’s explore how it works, how to use it, and why it's a must-have in every plant-based kitchen.
What Exactly Is Soft Tofu?
Tofu doesn’t come in one texture—it’s a spectrum. And at the gentler end lies the soft stuff. But not all soft tofu is the same. Here's how to tell them apart:
🍮 Silken tofu:
Custard-like and fragile
Made by setting soy milk in the package, no pressing at all
High water content, very mild, sometimes with a subtly milky or creamy note
🍥 Soft block tofu:
Gently pressed in a mould, similar to firm tofu but much more delicate
Holds shape better than silken tofu
Often used when you want a soft texture but still need it to hold together a little
Top Uses in the Kitchen
Soft and silken tofu are some of the most versatile ingredients in the plant-based world. Here’s how to let them shine:
🥣 Creamy Blends
Blend silken tofu into smoothies, dips, creamy soups, or dairy-free dressings
Use soft block tofu when you want slightly more texture, like in tofu-based cheese spreads
🍰 Egg-Free Baking
Silken tofu can replace eggs in muffins, cakes, and brownies: ¼ cup per egg
Pro tip: Add ¼ tsp baking soda per egg-replacement for a lighter texture
🥚 Plant-Based Scrambles
Soft block tofu can mimic a soft-scrambled egg texture
Combine soft + firm tofu for structure and creaminess
Finish with kala namak (black salt) at the end of cooking for a rich, eggy aroma
🍜 Soups and Stews
Silken tofu melts beautifully into miso soup and Korean sundubu-jjigae
Add soft tofu near the end of cooking to preserve its structure
🍧 Chilled and Sweet
Silken tofu is perfect for Japanese Hiyayakko (cold tofu with toppings) or Chinese Douhua (sweet tofu pudding)
How to Handle It Like a Pro
Soft tofu is fragile but not fussy. Here's how to get the most out of it:
💧 Draining
Silken tofu: don’t press it! But you can gently tilt it on a plate or let it sit in a sieve to drain extra liquid
Soft block tofu: gentle pressing (e.g., with a paper towel and a light weight) improves texture for scrambles or baking
🔪 Cutting
Scoop silken tofu with a spoon to avoid breaking it
Or carefully slice it with a wet knife for dishes like Hiyayakko
Soft block tofu can be cut into cubes—but treat it kindly
🔥 Cooking
Add soft tofu to soups or braises at the end to prevent it from falling apart
For pan-frying, use a non-stick pan and minimal movement
Storage and Buying Tips
Storage: Once opened, store soft tofu in water in the fridge. Change water daily. Use within 3–5 days.
Buying tip: Look for packaging terms like silken, soft, or dessert tofu. Check coagulant type (on ingredient list) if calcium is important to you.
Final Takeaway: Softness Is Strength
Soft tofu invites you to slow down. To blend gently, fold carefully, and taste deeply. It’s not about bold sears or chewy bites—it’s about creaminess, comfort, and subtle transformation.
In a plant-based kitchen, soft tofu is more than an ingredient. It’s a reminder: not everything has to be loud to be powerful.
Let it melt. Let it cradle flavour. Let it surprise you.
