Different Tofu Varieties

If you’re trying to eat less meat, or you follow a vegetarian diet, then you might already be familiar with tofu. Tofu has a kind of neutral taste, which means you can flavour it and cook with it in so many different ways. It’s an easy source of protein for vegetarians and can be used with both savoury and sweet dishes. 

When you are planning to cook with tofu, it’s handy to know more about each different type of tofu. Because they have different textures, selecting the right variety can change the way your dish works out! 

Here’s a simple guide to some different tofu varieties:

Extra firm tofu

As you’d guess by the name, extra firm tofu holds its shape really well! The type of tofu is determined by how much moisture is retained and the pressing technique that’s used during production. Out of all the tofu varieties, extra firm tofu tends to have the highest amount of protein and less water. Because it can maintain shape, extra firm tofu is good for slicing and grilling, marinating or stir-frying.

Firm tofu

The consistency of firmer tofu varieties is similar to that of raw meat, which makes it such a good replacement! Retaining more water, firm tofu is great for slicing and cooking. You can slice firm tofu and bake it on a tray with some seasoning, or add it to casseroles and stir-fries. 
 

Soft tofu

Similar to cottage cheese in texture, soft tofu crumbles really easily and has a much more delicate consistency than firm tofu. Soft tofu can be used for making scrambled tofu, crumbled over salads or added to soup. Try using it in recipes that call for cottage cheese or feta. 

Silken tofu

With the highest water content, silken tofu has a texture similar to custard. A richer soy milk is used to make silken tofu, which gives it the silky, smooth texture. It’s often used as a substitute for dairy products, particularly for desserts. 

Silken tofu is really smooth and creamy, so you can mix it with a little honey and have it with fruit, or use it in smoothies! It’s also really good mixed with some chopped herbs and used as a dip. 

Tofu is great at absorbing sauces, so it’s fantastic in broths and curries. You can even use it in my prawn laksa, just swap the prawns for firm tofu that has been sliced into cubes. 

I’d love to hear some of your favourite ways to use tofu — let me know in the comments!

Love, Kayla xx