Silken Tofu

• Silken tofu is perfect for blending into smoothies to create a creamy, protein-rich base without altering the overall flavor profile, offering a healthy and satisfying drink.
• Use silken tofu as a dairy-free base for creamy vegan sauces and dips; its smooth texture allows it to blend seamlessly with other ingredients to create a rich and flavorful condiment.
• Silken tofu can be whipped into desserts like mousses, puddings, and vegan cheesecakes, providing a light and airy texture while reducing the need for heavy cream or eggs.
• Incorporate silken tofu into scrambled "eggs" for a plant-based breakfast option; its soft texture mimics the consistency of scrambled eggs while offering a protein boost.
• Silken tofu is a great thickening agent for soups, adding body and creaminess without the addition of dairy or gluten; simply blend it in towards the end of cooking for a smooth and satisfying texture.
• Use silken tofu in baking as an egg replacement or a way to reduce the amount of oil needed, creating a moist and tender crumb in cakes, muffins, and other baked goods.

• Rich in plant-based protein, essential for muscle building and repair.
• Excellent source of iron, supporting healthy blood cell production and energy levels.
• Low in calories and fat, aiding in weight management and heart health.
• Contains isoflavones, antioxidant compounds that may reduce the risk of certain cancers.
• Versatile and easily digestible, making it suitable for various dietary needs and restrictions.
• Provides calcium, crucial for maintaining strong bones and preventing osteoporosis.

Silken tofu is highly perishable and requires proper storage. Unopened packages can be stored at room temperature until the expiration date. Once opened, transfer the tofu to an airtight container, cover it with fresh water, and refrigerate immediately. Change the water daily to maintain freshness. Properly stored silken tofu will last for up to a week in the refrigerator. Freezing is not recommended, as it significantly alters the texture, making it grainy and less desirable for most recipes.