Silken Tofu 3 Ways: A Dip, A Shake And A Dessert
Got some silken tofu? Here’s what to do. Blitz it in a blender, and whip up desserts, dips and drinks in seconds – with almost no effort required.
What is silken tofu?
The softest, jiggliest kind you can find. The texture? Imagine if greek yoghurt and jelly had a soy-based baby. It’s smooth, creamy and rich, and blends beautifully in shakes, vegan mayos and more.
How do I get my hands on some?
Check out the Asian food aisle at most supermarkets.
What can I make?
Vanilla and Mango Mousse
Prep time: 20 minutes + 1 hour chilling time
3 tbsp melted coconut oil
350g silken tofu, drained
1 tsp vanilla bean paste
4 tbsp agave syrup – plus more to taste
1 ripe mango
1 tbsp apricot jam
1 ripe passion fruit
Sprinkle of ground cardamom – optional
Step 1: Add the coconut oil, tofu, vanilla and agave to a blender and blend until smooth. Using a spoon taste a little of the mixture and add more agave if you like a sweeter mousse.
Step 2: Meanwhile, top, tail and peel the mango. Stand the mango upright and very carefully slice the flesh away from the stone. Tip: If you feel resistance against your knife, it means you are hitting the stone! Chop the mango flesh into small bite-sized pieces, discarding the stone. Mix most of the mango (save some in an airtight tub for garnish!) with the apricot jam.
Step 3: Divide half the mousse between 2 glasses, then spoon over mango and apricot. Top with the remaining mousse and chill in the fridge for 1 hour.
Step 4: Before serving top with the reserved mango, slice the passion fruit in half and scoop out the seeds and drizzle over top then sprinkle with ground cardamom.
Gimme Gimme Gimme Garlic Aioli
Makes 1 small jar
Cook time: under 15 minutes
175g silken tofu
3 tbsp vegetable oil
Juice of 1 lemon
½ tsp salt
1 tsp dijon
1-2 garlic cloves
Step 1: Finely grate 1 garlic clove. Pat the silken tofu dry with paper towels. Add the tofu, oil, 1/2 the lemon juice, salt, dijon and garlic to a food processor and blend until smooth.
Step 2: Using a spoon taste a little of the aioli, add more lemon or grated garlic if you like a stronger or punchier flavour. It will keep in an airtight container for a couple of days in the fridge.
Prep time – under 5 minutes
350g silken tofu, drained
125ml dairy free milk of your choice
Handful of ice
1 tbp agave
1 1/2 tsp vanilla extract
6 oreo biscuits
Step 1: Add all the ingredients to a blender or smoothie maker and blend until smooth.
Step 2: Pour into a tall glass and serve with a straw. Delicious!
What is Gousto?
Dinner, but not as you know it. Our big red recipe boxes will help you whip up wholesome, impressive meals no matter your skill level, with all of the flavour and none of the fuss.
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