Looking for silken tofu recipes? On this page you’ll find a complete list of silken recipes for breakfast, lunch, dinner, dessert, beverages and sauces! Bookmark this page to come back to it when you’re ready to try more silken tofu recipes.

Table of Contents

Most of these recipes are vegan and plant-based.

47 Silken Tofu Recipes

Here’s a list of the recipes on this page:

Tofu Jalapeño “Cheese” Dip
Creamy Vegan Basil Pesto
Green Goddess Tofu Dip
Chipotle Tofu Dip
Vegan Chipotle Sauce
Soy Benedict Sauce
Low-fat Spinach Dip
Tofu Panna Cotta with Chocolate Cherry Sauce
Tofu Ice ‘Cream’ Pops
Tofu Pudding (Douhua / Douha / Tofu Fa)
No-Bake Chocolate Silk Pie
Tofu Banana Bread
Tofu Berry Muffins
Maple Pecan Donuts
Tofu Chocolate Silk Pie
Tofu Churros
Tofu Caramel Flan
Key Lime Pie
Vegan Tofu Blintzes with Blueberry Sauce
Italian Cheesecake
Tasty Tofu Brownie Snacks
Coconut Chocolate Cheesecake Bars
Hiyayakko (Japanese Cold Tofu)
Miso Soup
Tofu “Egg” Salad Sandwich
Coconut Crusted Tofu
Mini Tofu Frittatas
Tofu Cream of Mushroom Soup
Tofu Jalapeño Poppers
Vegan Potato Latkes
Tofu Veggie Kebabs
Southwestern Dressing
Masala Ranch Dressing
Thick & Creamy Horchata
Strawberry Banana Tofu Smoothie
Vegan Macaroni and “Cheese”
Buffalo “Chicken”
Cinnamon Apple Tofu Waffles
Air Fryer Vegan Tofu “Fish”
Tofu French Toast
Italian Tofu Meatballs
Açaí Tofu Protein Bowl
Teriyaki Tofu & Eggplant
Tofu Fried Rice
Vegan Mayo
Tofu Sour Cream
Vegan Quiche

Here’s the silken tofu recipes I promised. Some are from the Mari-Nu website, some are from the Forks Over Knives website, and some are my own creations.

Tofu Jalapeño “Cheese” Dip

YIELD: 1 1/2 cups

INGREDIENTS

12.3 oz Mori-Nu Silken Tofu Firm
2 tbsp nutritional yeast
2 tbsp olive oil
2 tbsp potato starch
1 tbsp brine from jar of pickled jalapeños
2 tsp corn starch
1 tsp salt
1/2 tsp cayenne pepper
1/4 tsp ground turmeric (optional for color)
2 tbsp chopped pickled jalapeños

INSTRUCTIONS

In a blender, add all ingredients except jalapeños, then blend until smooth with no lumps remaining.
Pour sauce into a small saucepan and heat on medium-low, stirring constantly while scraping down sides and bottom of saucepan. Sauce should NOT boil. Reduce heat if needed.
After a few minutes, the sauce will thicken. Keep stirring to cook evenly. It should come together into a “ball” and no longer stick to the sides of the pan after about 5 minutes. Turn off heat.
Put this “ball” into a medium heat-proof bowl. With a wire whisk, break up the “ball” and whisk several times. The sauce will start to stick to the sides of the bowl and form “cheesy” strands from the whisk.
Whisk in chopped jalapeños.
Serve immediately while warm.

TIPS

Nutritional yeast is NOT the same as brewer’s yeast. This recipe only works with nutritional yeast.
Turmeric and jalapeños will create a greenish yellow color. For a redder color and spicier flavor, add a dash or two of red hot sauce to the blender.
PLANT-BASED: This is a dairy-free recipe!
GLUTEN-FREE: We used all gluten-free ingredients, but make sure to check the labels for gluten-free certification. Mori-Nu Silken Tofu is Certified Gluten Free!

Creamy Vegan Basil Pesto

YIELD: About 2 cups

INGREDIENTS

5.75 oz Mori-Nu Nigari Firm (refrigerate remaining tofu)
2 tbsp pine nuts
1 packed cup fresh basil leaves
2 garlic cloves
2 tbsp nutritional yeast
1 tbsp fresh lemon juice
Salt and pepper to taste

INSTRUCTIONS

In a small pan, toast pine nuts over medium-low heat until golden brown, stirring frequently. Let cool.
In a blender, add the rest of the ingredients along with the cooled pine nuts, then process until smooth.
Serve with pasta or use as a dip for chips!

TIPS

For a stronger basil flavor, use up to 2 packed cups of fresh basil.
Nutritional yeast is NOT the same as brewer’s yeast. This recipe only works with nutritional yeast.
1/4 tsp salt is recommended for a dip, as chips are generally already salty. If using this as a sauce for pasta, add more salt as needed.
PLANT-BASED: Nutritional yeast provides the “cheesy” flavor that pesto would usually have, while Mori-Nu Nigari Firm provides the rich creaminess, all without any dairy!
GLUTEN-FREE: We used all gluten-free ingredients in this recipe, and it’s great with gluten-free pasta! Mori-Nu Nigari Firm is Certified Gluten Free.

Green Goddess Tofu Dip

YIELD: 4-6 servings

INGREDIENTS

DRESSING

6.0 oz Mori-Nu Silken Tofu Soft
1 poblano pepper, fire roasted and seeded, skinned
1 avocado, pit removed, flesh removed
2 scallions, grilled
1 oz fresh basil, a handful
1 oz fresh cilantro, optional, a handful
1 tbsp Mike’s Hot Honey
1 lemon, juiced
2 tbsp apple cider vinegar
1 tbsp Dijon mustard
3 tbsp soybean oil
Pinch salt and pepper

SALAD

4 cups favorite salad greens
1 cup cherry tomatoes, halved
1 cup yellow peppers, sliced
1 cup fresh sweet corn, cooked, sliced off the ear
Grilled or toasted sliced baguettes

INSTRUCTIONS

In a blender, add all dressing ingredients; blend until smooth.
In a medium bowl, add favorite greens, dress with dressing.
On a serving platter, add dressed greens, top with tomato, yellow peppers and sweet corn. Serve with grilled toast points.

Chipotle Tofu Dip

YIELD: 10 servings

INGREDIENTS

12.0 oz Mori-Nu Silken Tofu Soft
1 chipotle pepper in adobo sauce
1/8 tsp ground black pepper
1/8 tsp ground cumin
1/4 tsp salt
1 tsp roasted garlic oil or soybean oil

INSTRUCTIONS

In a blender, add all ingredients; mix until smooth. Serve with carrot sticks, sliced cucumbers, celery stalks, small peppers, and favorite chips.

Vegan Chipotle Sauce

SERVINGS: 4 LARGE SERVINGS

INGREDIENTS

For the chipotle sauce:

12.0 oz Mori-Nu Silken Tofu Soft
2-3 tbsp chipotle en adobo sauce, depending on how spicy you would like it (check the ingredients if
you need gluten-free; some brands are not)
juice of 1 lime
1/2 tsp cumin
1/2 tsp salt

For the butternut squash:

1 medium butternut squash, peeled, seeds removed, and diced
1 tbsp olive oil
1 tsp sea salt

For the quinoa:

1 cup dry quinoa
2 cups of water
dash of salt
For the rest:
1 tbsp olive oil
1 yellow onion, diced
1 red bell pepper, seeds and stem removed and finely diced
1 jalapeño, seeds and stem removed, and finely diced
1/2 tsp cumin
1 tsp chili powder
1/4 tsp salt
1 (15 oz) can black beans, drained and rinsed
Chopped cilantro, for topping
Additional diced jalapeño, for topping

PREPARATION

For the chipotle sauce:

Combine all ingredients in small food processor and puree. Refrigerate until ready to use.

For the butternut squash:

Preheat oven to 400 degrees F.
Line baking sheet with foil.
Toss cubed butternut squash with olive oil and sprinkle with sea salt.
Place on prepared baking sheet and place in preheated oven.
Roast for 40-50 minutes, until squash is tender. Toss the squash halfway through.

For the quinoa:

Combine dry quinoa with 2 cups of water and salt in small pot.
Bring to a boil, then reduce heat and cover with lid.
Simmer until quinoa is sprouted, 15-18 minutes.

For the onions and peppers:

Heat olive oil over medium-high heat in large skillet.
Add onion and red bell peppers, cooking until they begin to soften, about 5 minutes.
Add jalapeño, cumin, chili powder, and salt, and cook another 3-4 minutes.
Add black beans and stir to combine. Remove from heat.

To put it all together:

Add quinoa and butternut squash to skillet (if it’s large enough – if not, put it all in a large bowl) and toss with onion, pepper, and bean mixture.
Scoop into bowls or on plate.
Drizzle with chipotle sauce and then top with chopped cilantro and diced jalapenos.

Serve and enjoy!

Soy Benedict Sauce

SERVINGS: 4

INGREDIENTS

12.0 oz Mori-Nu Silken Tofu Soft, Super Soft or Firm, drained
3 Tbsp. lemon juice
6 Tbsp. safflower margarine, melted
2 Tbsp. yellow mustard
1/4 cup low fat evaporated milk
1 Tbsp. + 1 tsp. white wine Worcestershire sauce
1/2 tsp. white pepper
dash cayenne pepper

PREPARATION

In a blender or food processor, whip all ingredients until smooth and creamy. In a small saucepan, heat sauce thoroughly and spoon immediately over steamed vegetables or muffins.

Low-fat Spinach Dip

SERVINGS: 6 SERVINGS OF 1/2 CUP EACH

INGREDIENTS

12.0 oz Mori-Nu Silken Tofu Soft or Firm
1/2 cup mayonnaise or sour cream
*VEGAN:1/2 cup vegan mayonnaise (Vegenaise, Nayonaise)
2 Tbsp. powdered vegetable broth or powdered onion broth
1 (10 oz) package frozen spinach, defrosted and squeezed dry
2-3 medium green onions, chopped
1/2 (8 oz) can water chestnuts, coarsely chopped
2 tsp fresh lemon juice
freshly ground black pepper to taste

PREPARATION

Place tofu, powdered vegetable broth, and mayonnaise or sour cream in food processor. Process until they are a smooth puree. Add the spinach, green onions, water chestnuts, and lemon juice. Process just until all ingredients are blended. Dip should be thick and have lots of texture. Season to taste with pepper. Serve with fresh vegetables or crackers. Keeps up to 2 days in the refrigerator In an airtight container.

Tofu Panna Cotta with Chocolate Cherry Sauce

YIELD: 2 ramekins

Silky, lightly sweet, and unbelievably simple, this Tofu Panna Cotta is a modern, plant-forward twist on the classic Italian dessert. Made with lightly sweet Mori-Nu Asian Dessert Tofu, it delivers a naturally creamy base without dairy — perfect for anyone craving an easy, no-bake treat. A quick chocolate cherry sauce adds richness and bright fruit flavor, pairing beautifully with the almond jelly-inspired taste of the tofu. Elegant yet effortless, this dessert looks impressive but comes together with just a few ingredients, making it an ideal make-ahead option for date nights, dinner parties, or a refreshing anytime sweet.

INGREDIENTS

Panna Cotta

1 package (11.1 oz) Mori-Nu Asian Dessert Tofu

1/4 tsp agar agar powder

Chocolate Cherry Sauce

1 cup fresh cherries, pitted and chopped
1 cup water
1 cup granulated sugar

3/4 cup unsweetened cocoa powder

Garnish

Fresh cherries, pitted and halved
Fresh mint (or other edible leaves)

INSTRUCTIONS

Make the Panna Cotta

In a small saucepan, blend the tofu and agar agar powder with an immersion blender until completely smooth.
Bring the mixture to a boil over medium heat, stirring constantly. Once it reaches a boil, let it simmer for 1–2 minutes to fully activate the agar.
Pour the mixture through a fine mesh strainer into two ramekins to remove bubbles and ensure a silky texture.

Chill in the refrigerator for at least 2 hours, or until fully set.

Make the Chocolate Cherry Sauce

In a medium saucepan, combine cherries, water, sugar, and cocoa powder. Stir well to dissolve the cocoa.
Bring to a boil, then reduce heat and let simmer until thickened to your liking, about 10–15 minutes. For a smoother sauce, blend with an immersion blender.

Cool slightly before serving.

To Serve

Dip the bottom of each chilled ramekin briefly in warm water to loosen.
Invert onto serving plates, spoon a generous amount of the chocolate cherry sauce over the top, then garnish with fresh cherries and edible leaves.

TIPS

Mori-Nu Asian Dessert Tofu is lightly sweet, so no extra sugar is needed in the panna cotta.
Agar agar strength varies slightly by brand. Make slight adjustments as needed.
Straining the tofu mixture is optional but strongly recommended for the smoothest, restaurant-style finish.
Panna cotta can be made 1–2 days ahead, covered and refrigerated, making it perfect for entertaining.
SHELF-STABLE: All Mori-Nu Silken Tofu varieties are shelf-stable, so they’re easy to keep on hand for quick desserts.

Tofu Ice ‘Cream’ Pops

YIELD: 3-6 frozen pops, depending on size of molds

This effortless frozen treat uses Mori-Nu Asian Dessert Tofu, which brings a silky, custard-like texture and a subtle almond flavor that pairs perfectly with fresh fruit. Because the tofu base is already lightly sweetened, these pops require minimal ingredients and come together in minutes for a refreshing, creamy dessert that is entirely plant-based.

INGREDIENTS

1 package (11.1 oz) Mori-Nu Asian Dessert Tofu
2/3 cup fresh fruit of choice, for blending
Extra diced fruit for texture

INSTRUCTIONS

In a blender or food processor, blend tofu and the 2/3 cup fresh fruit until the mixture is smooth and creamy.
Mix in the diced fruit; do NOT blend.
Pour the mixture into the ice pop molds, leaving a small amount of space at the top for expansion.
Insert sticks and freeze for at least 6 hours, or until solid.

TIPS

Equipment: An immersion or hand blender is ideal for this small amount of ingredients. For double the recipe or more, use a larger blender or food processor.
Fruit Pairings: The almond notes in Mori-Nu Asian Dessert Tofu pair exceptionally well with berries (strawberries, raspberries), stone fruits, or melon.
Sweetness: Mori-Nu Asian Dessert Tofu adds a light sweetness, but any sweetener of choice can be blended in if desired.
Unmolding: If the pops are stuck, run warm water over the outside of the mold for 10-15 seconds to help them release cleanly.
SHELF-STABLE: Like other Mori-Nu varieties, Asian Dessert Tofu is shelf-stable, making it convenient to keep on hand for an easy ‘nice cream’ treat.

Tofu Pudding (Douhua / Douha / Tofu Fa)

YIELD: 2-3 individual dessert bowls

The easiest pudding recipe you can imagine. Simply open a package of our Super Soft tofu, and you’ve got a deliciously soft and creamy base that’s ready for any of the toppings that your heart desires. Here, we show you how to make a ginger and brown sugar syrup, but any sweet syrup can be used, along with fresh fruit, mochi, sweet beans…whatever your taste buds dictate! No need to visit an Asian cafe for this treat. Now you can make it at home!

INGREDIENTS

1 box Mori-Nu Silken Tofu Super Soft
1/2 cup water
1/4 cup brown sugar
1 tsp fresh ginger, peeled and sliced or julienned

TOPPINGS (OPTIONAL)

Fresh fruit
Mochi
Red beans
Boba
Taro
Grass jelly
Boiled peanuts
Others of your choice!

INSTRUCTIONS

To a small saucepan over medium-high heat, add water, brown sugar, and fresh ginger.
Bring to a boil, then reduce heat and simmer for about 5 minutes, stirring occasionally until sugar is dissolved. Simmer longer if a thicker syrup is desired.
To plate, scoop thin pieces of tofu into individual dessert bowls, then add desired amount of warm ginger syrup and toppings of choice.
Serve immediately.

TIPS

For those who don’t like ginger: Strain the ginger and discard after cooking the syrup, or omit the ginger completely to make a simple brown sugar syrup instead. Maple syrup and other bottled syrups can also be used.
For those who love ginger: Add more! The ginger adds a delicious bite to the pudding and also works well as a garnish.
This dessert is typically served warm or even at room temperature, but the syrup and tofu can be chilled in the refrigerator ahead of time if a cold dessert is preferred.
SHELF-STABLE: Mori-Nu Silken Tofu is shelf-stable and can be kept in the pantry until ready to serve, which makes it perfect for this tofu pudding which is typically served warm.

No-Bake Chocolate Silk Pie

YIELD: 9″ pie

Indulgence meets simplicity in this irresistible no-bake chocolate silk pie recipe. Picture velvety chocolate mousse nestled in a crisp cookie crust, all without ever turning on the oven. With just a handful of ingredients and a little chill time, you can whip up a dessert that’s as elegant as it is effortless. Perfect for those warm days when you crave something decadent but can’t bear the thought of heating up the kitchen. Get ready to savor every silky, chocolaty bite – it’s a treat you’ll want to make again and again.

INGREDIENTS

CRUST

30 chocolate sandwich cookies
6 tbsp butter, melted

FILLING

12.0 oz package Mori-Nu Silken Tofu Soft or Organic
1 1/2 cups chocolate chips, melted
1/2 cup granulated sugar

TOPPING

Whipped cream
Shaved chocolate

INSTRUCTIONS

In a food processor, pulse cookies to a fine crumb.
In a medium bowl, mix crumbs with sugar and melted butter until well-incorporated.
Pour crumb mixture into a 9-inch pie pan and press evenly to form a crust. Use the flat bottom of a measuring cup to press down on the crumbs to create a tightly packed crust.
Chill crust in refrigerator for 2 hours.
To a blender, add all filling ingredients and blend until smooth and no lumps remain.
Pour filling into chilled crust and refrigerate overnight until set.
Top with whipped cream and shaved chocolate before serving.

TIPS

Make this pie even better by adding fresh, sliced strawberries on top!
MELTING CHOCOLATE: If you have never melted chocolate before, just follow the instructions on the chocolate chip bag. You can easily use a double boiler to melt the chocolate or put it in the microwave. But never, ever, ever add water to chocolate you want to melt. It will not melt with water. If you think you need to add liquid, judiciously add vegetable oil (e.g., coconut oi) or butter.
PLANT-BASED: In addition to using plant-based butter and plant-based whipped cream, make sure to use plant-based chocolate, as some chocolates do contain milk.
GLUTEN-FREE: We made this with gluten-free chocolate sandwich cookies! Mori-Nu Silken Tofu is Certified Gluten Free. Check labels on other ingredients.

Tofu Banana Bread

YIELD: 1 9″x5″ loaf

INGREDIENTS

WET

3/4 cup puréed Mori-Nu Silken Tofu Firm (refrigerate remaining tofu)
1 cup mashed ripe bananas (2-3 bananas)
3/4 cup sugar
1/4 cup coconut oil, melted
1 tbsp apple cider vinegar
1 tsp vanilla extract

DRY

2 cups flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

ADD-IN (OPTIONAL)

3/4 cup chopped walnuts

GARNISH (OPTIONAL)

Banana slices
Strawberry slices

INSTRUCTIONS

Preheat oven to 350°F and line loaf pan with parchment paper or spray with non-stick spray.
To purée tofu, process in a blender until smooth and no lumps remain. Use 3/4 cup for this recipe and refrigerate remaining tofu.
In a medium bowl, add all wet ingredients including puréed tofu, then mix well.
In a large bowl, whisk together dry ingredients.
Add wet ingredients to dry ingredients. Mix until just combined. Do not over-mix!
Fold in chopped walnuts.
Pour batter into prepared loaf pan, then top with banana and strawberry slices.
Bake for 1 hour or until skewer inserted in center comes out mostly clean.
Remove from oven and allow to cool in pan for 10 minutes, then cool completely on wire rack before serving.

TIPS

Purée a full package of Mori-Nu Silken Tofu Firm, then divide as needed for this recipe and other recipes. Refrigerate any remaining tofu.
Bananas should be super ripe with brown spots on the peel, but not rotten.
To mash bananas, simply peel them, then mash with a fork.
Pecans or macadamia nuts can be used in place of walnuts.
To prevent a soggy top, cut banana and strawberry slices thinly for garnish (about 1/4″ thick), as they release a lot of moisture.
Fully cooled bread will be easier to slice.
PLANT-BASED: Mori-Nu Silken Tofu Firm is an excellent egg and dairy replacement in baked goods. It makes this banana bread moist while adding the nutritional benefits of tofu.
GLUTEN-FREE: We used gluten-free 1-to-1 baking flour with great results! Mori-Nu Silken Tofu Firm is Certified Gluten Free

Tofu Berry Muffins

YIELD: 12 Muffins

INGREDIENTS

1/2 cup Mori-Nu Silken Tofu Firm
1 flax “egg” (1 tbsp flaxseed meal + 3 tbsp water)
1 1/4 cup flour
1 cup almond flour
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup granulated sugar
1/4 cup coconut cream
1/4 cup coconut oil, melted
1/4 cup fresh lemon juice
1 tbsp fresh lemon zest
1 tsp vanilla
3/4 cup fresh blueberries
1 heaping cup fresh raspberries, torn in half

INSTRUCTIONS

Preheat oven to 350°F.
Spray 12-cup muffin pan with non-stick baking spray or put in liners.
In blender, purée Mori-Nu Silken Tofu Firm. If blending a full package, set aside 1/2 cup of purée for this recipe. Save rest in fridge for another use.
In a small bowl, mix flaxseed meal with water and let sit for 10 min to form the flax “egg.”
In a large bowl, mix together dry ingredients (flours, baking powder, baking soda, salt).
In a medium bowl, whisk together sugar and coconut cream until syrupy. Add remaining wet ingredients (coconut oil, lemon juice, lemon zest, vanilla) plus the tofu purée and flax “egg.” Mix well.
Pour wet ingredients into dry ingredients. Mix to combine. Do NOT over-mix.
Fold in blueberries and raspberries.
Scoop muffin batter into muffin pan.
Bake for 30-35 minutes until toothpick inserted in center comes out clean.
Remove from oven and let cool in pan for a few minutes, then remove muffins from pan and cool on cooling rack.
Best served warm!

TIPS

Make your own muffin liners by cutting parchment paper into 5-inch squares.
For an extra pop of color, save some fresh blueberries and raspberries for pushing into the top of each muffin just before baking.
PLANT-BASED: This recipe is eggless and dairy-free! Mori-Nu Silken Tofu Firm creates a moist crumb while adding the nutritional goodness of tofu.
GLUTEN-FREE: We used gluten-free 1-to-1 baking flour (1 1/4 cup) with excellent results! Make sure to check for gluten-free labeling on other ingredients

Maple Pecan Donuts

YIELD: Six donuts

INGREDIENTS

WET

3/4 cup Mori-Nu Silken Tofu Firm (refrigerate remaining tofu)
3 tbsp oil
2 tbsp sugar
1 tbsp maple syrup
1 tbsp apple cider vinegar
1 tsp vanilla extract

DRY

3/4 cup baking flour
1/2 cup almond flour
1 1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
Pinch of salt

GLAZE

3/4 cup powdered sugar
3 tbsp maple syrup
2 tbsp pecans, finely chopped
1/4 tsp maple extract (optional)

INSTRUCTIONS

Preheat oven to 375ºF and lightly grease donut pan.
In a blender, blend all WET ingredients together until smooth. Pour into a large bowl and set aside.
In a medium bowl, sift all DRY ingredients together and whisk until well-mixed.
Add dry ingredients to wet ingredients, then mix until just combined. Do not over-mix.
Using a piping bag (no tip), carefully pipe the batter into each ring of the donut pan, to about 3/4 full, making sure to avoid the center.
Bake 13-15 minutes until donuts are firm and spring back to the touch.
Meanwhile, in a small bowl, whisk together all glaze ingredients.
Lay parchment paper underneath a wire cooling rack.
Remove donuts from oven and let cool in pan for 5 minutes, then invert onto wire cooling rack.
Once donuts are completely cooled, evenly spoon glaze on top of all donuts, allowing some glaze to drip down sides onto parchment paper.
Donuts are best enjoyed immediately!

TIPS

Recipe can be doubled for a dozen donuts.
In place of a piping bag, a large zip-top bag with the corner cut off can be used.
Maple extract is optional but recommended to infuse the glaze with maple flavor.
Store leftover donuts in an airtight container at room temperature for up to 3 days.
PLANT-BASED: This recipe only uses plant-based sweeteners (no honey) and no eggs or dairy!
GLUTEN-FREE: We used gluten-free 1-to-1 baking flour with excellent results! Mori-Nu Silken Tofu Firm is Certified Gluten Free. Make sure to check the labels on the rest of the ingredients.

Tofu Chocolate Silk Pie

YIELD: 9″ pie

INGREDIENTS

CRUST

1 3/4 cups graham cracker crumbs (about 12-14 graham crackers)
1/4 cup granulated sugar
6 tbsp butter, melted

FILLING

12.0 oz Mori-Nu Silken Tofu Organic
1 1/2 cups chocolate chips, melted
1/2 cup granulated sugar

TOPPING

Whipped cream
Shaved chocolate

INSTRUCTIONS

Preheat oven to 350ºF.
In a food processor, pulse graham crackers to a fine crumb.
In a medium bowl, mix crumbs with sugar and melted butter until well-incorporated.
Pour crumb mixture into a 9-inch pie pan and press evenly to form a crust. Use the flat bottom of a measuring cup to press down on the crumbs to create a tightly packed crust.
Bake in preheated oven for 8-10 minutes.
Cool completely on wire rack before adding filling. Alternatively, make pie crust ahead of time and refrigerate until ready to fill.
To a blender, add all filling ingredients and blend until smooth with no lumps remaining.
Pour filling into cooled crust and refrigerate overnight until set.
Top with whipped cream and shaved chocolate before serving.

TIPS

Whipped cream and shaved chocolate can be added before refrigerating overnight if desired.
Make this pie even better by adding fresh, sliced strawberries on top!
PLANT-BASED: In addition to using plant-based butter and plant-based whipped cream, make sure to use plant-based chocolate, as some chocolates do contain milk.
GLUTEN-FREE: We made this with gluten-free graham crackers! Mori-Nu Silken Tofu is Certified Gluten Free. Check labels on other ingredients.

Tofu Churros

YIELD: 34 churros

Crispy fried dough rolled in cinnamon sugar is made better with velvety plant-based protein! Mori-Nu Silken Tofu adds the perfect amount of moisture and creaminess to this churro recipe. Light and fluffy on the inside, crispy on the outside, with just the right amount of chewiness, these vegan churros will disappear nearly as fast as you can prepare them. Easy to make with simple ingredients, churro dough can be hand-rolled into sticks or pressed through a churrera for authentic Mexican churros with ridges. Then toss the hot, crispy, fried Tofu Churros in a blend of cinnamon and sugar, or dip them in melted chocolate for a truly decadent experience. Preparing for a party or have a lot of hungry mouths in the family? Make batches of churros ahead of time and freeze them raw until ready to fry.

INGREDIENTS

WET

6.0 oz Mori-Nu Silken Tofu Soft (refrigerate remaining tofu)
1/2 cup water
2 tbsp granulated sugar
1 tbsp neutral oil
1 tsp vanilla extract
1/4 tsp salt

DRY

1 1/2 cups all-purpose flour
1 tsp baking powder

COATING

1 cup granulated sugar
1 tsp ground cinnamon

OIL

Vegetable oil for frying

INSTRUCTIONS

In a deep fry pan or heavy pot, heat oil to 350-375ºF.
Line a tray with parchment paper. Line another tray with paper towels.
In a flat bowl wide enough to fit a churro, mix together COATING ingredients, then set aside.
In a medium bowl, sift together DRY ingredients, then whisk to mix well.
To a blender, add WET ingredients, then blend until smooth.
In a medium saucepan, add blended WET mixture, then bring to a boil. Remove from heat, then immediately add DRY ingredients and quickly mix with a wooden spoon until everything is evenly incorporated and the dough pulls away from the sides into a ball. The dough will be quite firm.
Fill a churrera with the dough, making sure that there are no air pockets. Pipe 4″ strips onto tray lined with parchment paper, using kitchen shears to cut off each strip.
Fry a few churros at a time, keeping the oil between 350-375ºF. They should float to the top, then brown (about 5 minutes). Remove and drain on paper towels, then immediately roll in cinnamon-sugar mixture.

TIPS

Use a candy thermometer to monitor the oil temperature, as having the right temperature will ensure the perfect crispiness on the outside and chewiness on the inside.
A churrera will provide the best results and be easier to use, however, a very strong pastry bag fitted with a star tip can be used instead.
There will be leftover cinnamon-sugar coating, but the quantities given are to make it easy to roll and cover each churro quickly. A lesser amount may be used if preferred.
Great with chocolate or caramel sauce as a dip.
PLANT-BASED: Mori-Nu Silken Tofu adds plant-based protein while providing a moist, chewy texture to the inside of these churros, without any eggs or dairy.
GLUTEN-FREE: This churro recipe worked great with gluten-free 1-to-1 baking flour. Mori-Nu Silken Tofu is Certified Gluten Free!

Tofu Caramel Flan

YIELD: 7″ flan

A no-bake Mexican flan that’s egg-free and dairy-free, yet has the same velvety smooth texture, eggy flavor, and luscious caramel sauce. Mori-Nu Silken Tofu is the secret to making a deliciously authentic vegan custard that tastes amazingly similar to crème caramel. Blended with coconut cream, our silken tofu turns into a creamy base for ingredients like nutritional yeast which adds color and flavor, agar agar which creates firmness, and black salt (“kala namak”) which is known for imitating the flavor of eggs. No oven required, this easy Tofu Caramel Flan recipe can be made on your stovetop and formed in ramekins or in a traditional Mexican flanera layered with a coating of thick caramel. Pour in the cooked custard, refrigerate it overnight, then impress your friends and family the next day!

INGREDIENTS

CARAMEL

3/4 cup sugar
1/4 cup warm water

CUSTARD

12.0 oz Mori-Nu Silken Tofu Soft
1 14 oz can full-fat coconut cream (not milk)
3/4 cup granulated sugar
3 tsp nutritional yeast
2 tsp agar agar powder
2 tsp vanilla extract
1/4 tsp black salt
1/8 tsp ground turmeric (optional for color)

GARNISH (OPTIONAL)

Strawberries
Mint leaves

INSTRUCTIONS

In a small saucepan over low heat, stir sugar with a wooden spoon until liquified.
Turn up heat to medium-low and let bubble.
Stop stirring and carefully swirl in pan until thickened and browned and all lumps have disappeared. Do not let burn. Lower heat if necessary.
Turn heat to low, and with a mesh splash guard covering the saucepan, carefully pour warm water into the caramel. It will bubble and splatter, so be careful.
Once the bubbling has subsided, stir over low heat for about 5- 10 min until the thick caramel has dissolved into the water. Then immediately pour into flanera and swirl to cover the bottom evenly.
Refrigerate while preparing custard.
In a blender, add all custard ingredients and process until smooth with no lumps.
In a medium pot over medium heat, add custard and bring to a boil, stirring occasionally, then simmer for a few minutes.
Turn off heat.
Remove flanera from fridge and pour custard into flanera. Let sit at room temperature for 30 minutes or until cool enough to put in refrigerator.
Chill in fridge for at least 8 hours, preferably overnight.
When ready to serve, invert flanera onto a plate, letting the caramel sauce drain onto the plate.
Garnish with optional strawberries and mint leaves. Serve in slices with spoonfuls of caramel sauce poured on top.

TIPS

Don’t burn the caramel! Once it’s burned, you cannot use it, as the flavor will be too bitter.
Nutritional yeast is NOT the same as brewer’s yeast. This recipe only works with nutritional yeast.
Use coconut CREAM for best results. If using coconut MILK, make sure it’s full-fat (not a light version) and that it’s the
kind that comes in cans, not cartons like drinking milk. The drinking milk will be too watery.
There’s more than one way to make caramel, but this method is recommended since this flan is not baked, so adding water will prevent a hard shell from forming.
Black salt is also called kala namak. It has a sulfurous smell, which is what gives this flan a wonderfully “eggy” flavor. Be careful not to use too much, as a little bit goes a long way.
PLANT-BASED: Mori-Nu Silken Tofu provides the plant-based protein base for this delicious flan, without any eggs or dairy!
GLUTEN-FREE: This vegan flan recipe is also gluten-free!

Key Lime Pie

YIELD: 9″ pie

Enjoy the smooth and creamy flavors of key lime pie but without the eggs or dairy in this vegan key lime pie recipe that will be a showstopper at any get-together. Mori-Nu Silken Tofu provides the creaminess for the filling while also adding plant-based protein for a decadent pie that you can feel good about. The traditional graham cracker crust can be made ahead of time, but once filled, the pie needs at least 4 hours to set, so plan accordingly. It will be worth the wait!

INGREDIENTS

CRUST

12-14 full sheets of graham crackers, to make 1 3/4 cups graham cracker crumbs
1/4 cup granulated sugar
6 tbsp unsalted butter, melted

FILLING

24.6 oz Mori-Nu Silken Tofu Firm, room temperature
1/2 cup fresh lime juice
1/2 cup granulated sugar
1 1/2 tsp agar powder
1 tbsp lime zest
Yellow or green food coloring

TOPPINGS (OPTIONAL)

Lime slices, leaves, and/or zest
Orange slices
Raspberries

PREPARATION

CRUST

In a food processor, grind graham crackers into a fine crumb and preheat oven to 350 ºF.
In a medium bowl, mix crumbs with sugar and melted butter until well incorporated.
Pour crumb mixture into 9-inch pie pan and press evenly to form a crust. Use the flat bottom of a measuring cup to press down on the crumbs to create a tightly packed crust.
Bake in preheated oven for 8-10 minutes. Cool completely on wire rack before adding filling. Alternatively, make pie crust ahead of time and refrigerate until ready to fill.

FILLING

In a medium saucepan, add lime juice, sugar, and agar powder, then whisk until well blended. Bring to a boil, then reduce heat and simmer for a few minutes. Remove from heat.
In a blender, blend tofu until smooth.
Carefully pour hot mixture into blender with tofu, then add lime zest and food coloring before blending until well mixed. Let cool to room temperature, making sure to stir periodically to prevent lumps from forming.
Once cooled, pour filling into cooled pie crust. Chill in refrigerator for at least 4 hours to set.
Top with optional garnish before serving.

TIPS

Key limes or Persian limes can be used.
Lime zest adds more dimension to the flavors. It’s best to zest limes BEFORE slicing them, as it’s very difficult to zest afterwards. Do not zest into the white part of the lime, called the pith, as it has a bitter taste.
Make sure the tofu is at room temperature and not chilled. Cold tofu will set the agar mixture too quickly and possibly form lumps. (All Mori-Nu Silken Tofu varieties are shelf-stable and need no refrigeration until opened!)
If you prefer a sweeter pie filling, increase the sugar to 3/4 cup.
For a firmer pie filling, increase the agar powder to 3 tsp.
Try this pie with whipped cream!
PLANT-BASED: We used all plant-based ingredients in this recipe, including agar in place of gelatin. Mori-Nu Silken Tofu Firm takes the place of eggs and dairy while providing a delicious, creamy taste and texture. Make sure to use plant-based butter as well.
GLUTEN-FREE: Look for gluten-free graham crackers and other ingredients. Mori-Nu Silken Tofu Firm is Certified Gluten Free!

Vegan Tofu Blintzes with Blueberry Sauce

SERVINGS: 2

INGREDIENTS

For the crepe mixture

1 ½ cup of flour
1 Tbsp sugar
½ tsp baking powder
½ tsp salt
2 cups soy milk
3 Tbsp maple syrup
½ tsp vanilla extract
½ cup vegan margarine

For the filling:

12.3 oz Mori-Nu Silken Tofu Extra Firm
Vegan cream cheese 8 ounces
1/3 cup powdered sugar
1 tsp vanilla extract
Zest of one lemon
Juice of one lemon

For the sauce:

4 cups of blueberries
Zest of one lemon
Juice of one lemon
1/4 cup of sugar

PREPARATION

Create crepe. Mix all the ingredients in a food processor. Spray frying pan with cooking spray and add 1/3 cup of crepe mixture. Cook the crepe until the bottom is light brown.
Create filling. Mix all the ingredients in a food processor and refrigerate until ready to use.
Create sauce. Add blueberries, lemon zest, lemon juice and sugar to a pan and let it simmer.
Build blintz. Add 1-1/2 tbsp of filling to crepe and fold. Fry over medium heat till browned and drizzle with sauce and powdered sugar. Serve warm.
By the way, if you like this recipe, you’ll love our Chocolate Berry Pudding Surprise recipe!

Italian Cheesecake

SERVINGS: 10

A light Italian-style cheesecake that can be easily made dairy-free.

INGREDIENTS

1 cup graham cracker crumbs
1/4 cups finely chopped blanched almonds
3 Tbsp. sugar
2 Tbsp. soy margarine or butter
1-1/2 cups Morinaga Silken Tofu Extra Firm
8 oz. cream cheese or vegan cream cheese
3/4 cup sour cream or vegan sour cream
3 large eggs
1/3 cup sugar
2 tsp. grated lemon peel
Fresh fruit for topping (optional)

PREPARATION

Preheat oven to 350 degrees.
In a medium bowl, combine cracker crumbs, almonds, sugar and margarine. Mix with fork until blended.
Grease an 8 inch spring form pan with cooking spray. Sprinkle mixture over bottom of pan and press evenly over bottom and partially up sides of pan.
In a food processor, combine tofu, cream cheese, sour cream, eggs, sugar and lemon peel. Process until just blended.
Pour filling into prepared pan. Bake 20 minutes. Reduce heat to 325 degrees and bake 20 to 25 minutes more, until cake is almost set in center.
Turn off oven. Leave cake in oven, with door open, 20 minutes. Let cool completely on wire rack. Cover cake and chill until set, at least 8 hours or overnight. Serve with fresh fruit topping if desired.

Tasty Tofu Brownie Snacks

SERVINGS: 12

Brownies with only 1 gram of fat? You have to try it to believe it!

INGREDIENTS

Dry Ingredients:

1-1/3 cups cake flour
1/2 tsp. baking soda
1/2 tsp. cinnamon
Wet Ingredients:
1/4 cup unsweetened applesauce
1 tsp. canola oil
3/4 cup granulated sugar
12.3 oz Mori-Nu Silken Tofu Firm
1 tsp. vanilla extract
1/3 cup Dutch-process cocoa powder
optional: 2 Tbsp. finely chopped walnuts for garnish

PREPARATION

Preheat oven to 350 degrees. Cut a piece of wax paper to fit bottom of 8 x 8″ baking pan. With paper removed, grease bottom and sides of pan with vegetable shortening. Place wax paper on top of greased pan bottom and grease top of wax paper.
In a food processor fitted with metal chopping blade, process all dry ingredients. Empty into small bowl and set aside.
Mix all wet ingredients until smooth. Add dry mixture all at once. Pulse to blend until dry ingredients are just moistened.
Scrape mixture into prepared pan, sprinkle with nuts. Bake for 22 minutes or until brownies pull away from sides. Let cool for 15 minutes before turning out.

Coconut Chocolate Cheesecake Bars

SERVINGS: 16 bars (8” square pan)

This easy vegan cheesecake recipe is a tofu dessert that your whole family will love! Dairy-free and egg-free, silken tofu is the secret to this scrumptious cheesecake recipe.

INGREDIENTS

Crust:

12 graham crackers sheets (6.6 oz)
3 Tbsp coconut sugar or brown sugar
5 Tbsp coconut oil, melted
1/2 cup cocoa powder

Filling:

24.0 oz Mori-Nu Silken Tofu Soft or Organic, drained
1 Tbsp vanilla extract, drained
1/2 cup coconut flour
1/2 cup coconut sugar or granulated sugar
1 cup shredded coconut
Pinch of salt

Toppings:

Vegan chocolate, melted
Shredded coconut

PREPARATION

Preheat the oven to 350°F. Line the bottom and sides of the 8” square pan with parchment paper.
In a food processor, blend the graham crackers until finely ground. Add the remaining crust ingredients, then blend until combined and in fine crumbs.
Transfer crust mixture to the lined pan. Level mixture with a spoon before firmly pressing down to make an even layer. Use a spoon, spatula or the bottom of a cup to press down. Bake for 8 minutes. Let cool before adding filling on top.
Add all filling ingredients to a bowl and beat well. Taste and add more sugar if needed. Pour filling mixture over the cooled crust and bake at 350°F for 45 minutes. Remove from the oven and let cool before refrigerating for at least 3 hours or overnight.
Remove from refrigerator and cut into 16 squares. Put melted chocolate into a piping bag and decorate each piece across the diagonal. Add shredded coconut while chocolate is still warm. Alternatively, decorate the entire pan before cutting into individual pieces. Store leftovers in the refrigerator.

Hiyayakko (Japanese Cold Tofu)

Yield: 2 servings

INGREDIENTS

1 box Mori-Nu Silken Tofu Nigari Firm
1 stalk of green onion
1 teaspoon of ginger
2 teaspoons of soy sauce or ponzu

Optional toppings:

Bonito flakes
Sesame seeds or oil
Citrus zest
Chili oil
Furikake seasoning

INSTRUCTIONS

Arrange and place tofu onto plate or dish.
Finely cut or julienne green onions.
Grate ginger. 1 teaspoon or more depending on taste.
Top with green onions and ginger and/or optional toppings.
Drizzle soy sauce over top.
Eat room at temperature. Or chill in refrigerator before serving (optional).

TIP

This recipe works with all Mori-Nu Silken Tofu.

Miso Soup

Servings: 4

A Japanese classic.

INGREDIENTS

Dashi (Broth)

6 cups cold water
1 12 inch long piece of kombu
1 0.88 oz./25g package shaved dried bonito flakes

Soup

4-5 cups dashi (broth)
4 Tbsp. white miso paste*
1/2 box Mori-Nu Silken Tofu Soft or Organic (or Nigari Firm), cut into 1/2 inch cubes, cut into 1/2 inch cubes

2 scallions, white and green, thinly sliced on the diagonal daikon (Japanese radish), thinly sliced into 2 inch pieces to taste (optional)

*4 Tbsp. red or brown miso paste or 2 Tbsp. EACH red or brown and white miso paste can be substituted

PREPARATION

Dashi

Combine the water and kombu in a saucepan. Bring to a simmer, uncovered, over medium heat, then remove the kombu and discard. Bring liquid to a boil, add the bonito flakes and immediately remove the pan from the heat. Strain through a fine mesh strainer into a medium bowl. Discard the bonito flakes.

Soup

In a saucepan, heat dashi and whisk in the miso paste. Bring to a simmer and add the tofu, scallions, and daikon (if desired). Remove from the heat and serve immediately.

Tofu “Egg” Salad Sandwich

2 cups “egg” salad (4 small sandwiches)

INGREDIENTS

“EGG” SALAD
11.5 oz Mori-Nu Silken Tofu Nigari Firm
1/4 cup vegan mayonnaise
1 stalk celery, finely chopped
2 tbsp extra virgin olive oil
1 tbsp chopped fresh chives
1 tbsp chopped fresh dill
1 tbsp nutritional yeast
1 tsp fresh lemon juice
1 tsp yellow mustard
1/2 tsp black salt, or salt to taste
1/2 tsp granulated garlic
1/4 tsp ground turmeric
1/4 tsp paprika, plus more for optional garnish
Ground black pepper to taste

1 pound firm reduced-fat

silken tofu

1 green onion, finely

chopped

2 tablespoons pickle relish

2 tablespoons fat-free or

low-fat vegan mayonnaise

2 teaspoons yellow mustard

1 teaspoon salt

⁄4 teaspoon ground cumin

⁄4 teaspoon ground

turmeric

⁄4 teaspoon garlic powder

12 slices whole-grain

bread

6 lettuce leaves

6 tomato slices

FOR SANDWICH

Bread (toasted optional)
Lettuce

INSTRUCTIONS

In a medium bowl, whisk all “egg” salad ingredients together except Mori-Nu Nigari Firm tofu.
Cut block of tofu into small cubes, then add tofu to bowl and toss with a rubber spatula until cubes are covered in sauce. To imitate the look of real egg salad, break apart some cubes with the spatula until pieces are uneven shapes and sizes.
Chill your egg salad mix in the refrigerator for a few hours for flavors to come together before assembling the sandwich, or serve immediately. Garnish with a sprinkling of paprika if desired.

TIPS

Nutritional yeast is NOT the same as brewer’s yeast. Nutritional yeast adds a savory, umami flavor to vegan dishes.
Black salt is also called kala namak. It has a sulfurous smell, which is what gives this vegan recipe a wonderfully “eggy” flavor. Other salts may be used instead, but keep in mind that the flavor will be different and the salt level may need to be adjusted.
This recipe can be easily adjusted to taste with a variety of seasonings and spices. Try it with minced fresh garlic instead of granulated garlic or with pickle juice instead of lemon juice.
Do not over-mix the “egg” salad. The goal is to still have some chunks, rather than smashed tofu.
Lettuce adds texture and keeps the bread from getting soggy. Sliced tomatoes, cucumbers, or other veggies can also be added to the sandwich.
This vegan “egg” salad is also delicious on crackers instead of bread!
PLANT-BASED: Mori-Nu Nigari Firm tofu replaces eggs in this recipe while providing all nine essential amino acids for a complete protein meal that’s both nutritious and delicious.
GLUTEN-FREE: For a gluten-free version, make sure to use gluten-free bread and check labels on other ingredients. Mori-Nu Nigari Firm tofu is Certified Gluten-Free!

Coconut Crusted Tofu

YIELD: 24 pieces

The perfect crunch meets the perfect melt-in-your-mouth tofu experience in this tasty fried tofu recipe that will keep them coming back for more! Cubes of silken tofu are coated in a brown sugar and soy sauce batter, then rolled in shredded coconut, panko crumbs, and sesame seeds. This method of battering and frying silken tofu creates a crispy shell that keeps the inside moist while adding crunchy flavor to the outside of every delicious morsel. These vegan coconut crusted tofu bites rival their coconut shrimp counterparts and can be enjoyed by both vegans and omnivores alike!

INGREDIENTS

1 box Mori-Nu Silken Tofu Firm
Oil for frying
Sweet and sour dipping sauce

FLOUR

1/2 cup cornstarch

DIP

1/3 cup coconut cream
3 tbsp brown sugar
2 tbsp soy sauce

CRUST

3/4 heaping cup shredded coconut, unsweetened
1/2 heaping cup panko crumbs
2 tsp black sesame seeds

PREPARATION

Cube tofu into 24 bite-sized pieces.
Using three bowls, add cornstarch to one, dip ingredients to another, and crust ingredients to the last bowl. Mix dip ingredients until sugar has dissolved, and toss crust ingredients until well mixed.
Gently roll one tofu cube in cornstarch until all sides are coated, then quickly dip it into coconut sauce, wetting all sides before rolling in panko-coconut crumbs.
Fry in oil over medium heat, carefully turning each cube to brown all sides. Oil should be hot enough for tofu cubes to sizzle upon contact.
Remove tofu from pan and drain on paper towel-lined plate.
Repeat with all pieces, cooking in batches and adding more oil as necessary.
Serve immediately with a sweet and sour dipping sauce such as plum sauce or spicy chili lime sauce.

TIPS

No need to wrap tofu in paper towels or dry it off prior to cooking. The moisture is needed to help the cornstarch stick.
When the dip gets low in the bowl, use a spoon to help pour some on top of the cubes to cover all sides. Do not leave the tofu in the wet dip too long or the cornstarch will start to come off.
Sesame seeds tend to settle towards the bottom of the crust mix, so make sure to scoop them back up to the top occasionally for an even coating.
Change oil partway through if leftover coconut pieces are burning. Alternatively, remove leftover coconut pieces to avoid burning.
For a quick sweet and sour sauce, simply mix lime juice with maple syrup or sweetener, to taste. Or select from a variety of pre-made sauces sold at stores.
PLANT-BASED: This recipe uses only plant-based ingredients with no egg and no dairy!
GLUTEN-FREE: We used all gluten-free ingredients. Mori-Nu Silken Tofu Firm is Certified Gluten Free. Make sure to check gluten-free labels on other ingredients.

Mini Tofu Frittatas

YIELD: 6 individual ramekins

INGREDIENTS

24.6 oz Mori-Nu Silken Tofu Firm
1 tbsp olive oil
2 leeks, white and light green parts only, chopped
2 cups chopped broccolini
1 cup grape tomatoes, halved
Dash of salt
3 tbsp chickpea flour
2 tbsp nutritional yeast
1 tsp black salt
1 tsp onion powder
1/2 tsp garlic powder
1/4 tsp baking powder
1/4 tsp ground turmeric for color (optional)

TOPPINGS

15 grape tomatoes, halved
Broccolini flowers (optional)

INSTRUCTIONS

Pre-heat oven to 360ºF.
In a large skillet over medium-high heat, drizzle olive oil, then add leeks, chopped broccolini, 1 cup cherry tomatoes, and a dash of salt. Cook until soft, stirring often and smashing the tomatoes to let the juices cook out. Pour into large bowl.
To a blender, add tofu, chickpea flour, nutritional yeast, black salt, onion powder, garlic powder, baking powder, and turmeric if using, then blend until smooth and no lumps remain. Pour into bowl with veggies, then stir to mix.
Spoon mixture evenly into ramekins, then top with cherry tomato halves, which add flavor and acidity, and optional broccolini flowers.
Set ramekins on a baking sheet, then bake on the lower oven rack for 35-45 minutes until tops brown and inside is no longer jiggly.
Remove from oven, then allow to cool and set for 15 minutes before serving.
Serve while warm or store in fridge and enjoy cold.

TIPS

Cherry tomatoes can be used instead of grape tomatoes.
Chickpea flour creates a darker top when baked. For a lighter colored frittata, other thickeners such as corn starch can be used, though the quantity needed and resulting texture may be different.
Nutritional yeast is NOT the same as brewer’s yeast. Nutritional yeast adds a “cheesy” flavor to vegan dishes.
Black salt is also called kala namak. It has a sulfurous smell, which is what gives this vegan frittata a wonderfully “eggy” flavor. Other salts may be used instead, but keep in mind that the flavor will be different and the salt level may need to be adjusted.
PLANT-BASED: Mori-Nu Silken Tofu Firm replaces eggs in this vegan frittata recipe and is a good source of protein.
GLUTEN-FREE: This recipe is gluten-free. Just make sure to check labels on all ingredients used.

Tofu Cream of Mushroom Soup

Yield: 4 cups

INGREDIENTS

SOUP

12.3 oz Mori-Nu Silken Tofu Firm
1 tbsp olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 lb mushrooms, sliced (save a few for optional garnish)
4 cups vegetable broth
2 tsp dried herbes de Provence
1 tbsp soy sauce
Salt to taste
Pepper to taste
1 tbsp cornstarch
3 tbsp cold water

OPTIONAL GARNISH

A few mushrooms, sliced thickly
Olive oil and soy sauce for sautéing
Fresh parsley, chopped
Cracked black pepper

PREPARATION

In a large pot over medium heat, add oil and cook onions until translucent.
Stir in minced garlic.
Add mushrooms, vegetable broth, herbes de Provence, and soy sauce. Bring to a boil and then simmer until liquid reduces by half.
In a blender, add tofu and 1-2 cups of liquid from the soup, avoiding the mushrooms. Process until smooth and no lumps appear, then stir this mixture back into the soup.
Bring to a simmer again, then add salt and pepper to taste.
In a small bowl, mix corn starch with cold water and stir until smooth, then slowly stir this mixture into the soup. Continue to stir the soup over medium heat until it thickens and the starch is cooked.
Prepare optional garnish by sautéing a few sliced mushrooms in a bit of olive oil and soy sauce for a few minutes just to brown the mushrooms.
Serve soup with mushroom garnish, fresh parsley, and cracked black pepper.

TIPS

For a deeper mushroom flavor and a heartier soup, use a variety of mushrooms and increase quantity up to 2 lb.
Herbes de Provence typically includes bay leaf, but 1-2 bay leaves can be added during the simmering process for added aroma and flavor. Just remember to remove before serving!
PLANT-BASED: Choose a plant-based broth that has not been flavored with meat-based ingredients.
GLUTEN-FREE: Mori-Nu Silken Tofu Firm is Certified Gluten Free! Make sure to use gluten-free soy sauce or tamari, and check labels on other ingredients.

Tofu Jalapeño Poppers

YIELD: 20 pieces

The perfect crispy, cheesy, spicy snack that’s full of flavor and crunch! Mori-Nu Silken Tofu transforms into a deliciously savory vegan ‘cheese’ that melts in your mouth inside a crunchy crust of panko breadcrumbs wrapped around a fresh jalapeño shell. Rivaling the flavors of real cheese, this Tofu Jalapeño Poppers recipe uses nutritional yeast to give the filling that cheesy goodness without the dairy. Chopped pickled jalapeños add heat and texture, while the brine adds even more flavor. Unlike other vegan ‘cheese’ recipes that use nuts or carrots as the base, this jalapeño popper recipe uses silken tofu to create that velvety, gooey filling while keeping it nut-free and dairy-free. Dipped into creamy, blended tofu, then battered and fried, these spicy jalapeño poppers will become your go-to appetizer for parties and family mealtimes!

INGREDIENTS

“CHEESE” FILLING

12.3 oz Mori-Nu Silken Tofu Extra Firm
2 tbsp nutritional yeast
2 tbsp olive oil
2 tbsp potato starch
1 tbsp brine from jar of pickled jalapeños
2 tsp corn starch
1 tsp salt
1/2 tsp paprika
1/4 tsp ground turmeric (optional for color)
3 tbsp chopped pickled jalapeños

BATTER & BREADING

12.3 oz Mori-Nu Silken Tofu Firm
1/2 cup corn starch
1 tsp salt
1 1/2 cup panko crumbs, or more if needed

ASSEMBLY & FRYING

10 jalapeño chiles (2 to 3 inch), halved lengthwise, seeded
Vegetable oil for deep frying

INSTRUCTIONS

“CHEESE” FILLING

In a blender, add all ingredients except jalapeños, then process until smooth and no lumps remain.
Pour sauce into a small saucepan and heat on medium-low, stirring constantly while scraping down sides and bottom of saucepan. Sauce should NOT boil. Reduce heat if needed.
After a few minutes, the sauce will thicken. Keep stirring to cook evenly. It should come together into a “ball” and no longer stick to the sides of the pan after about 5 minutes. Turn off heat.
Put this “ball” into a large heat-proof bowl. With a wire whisk, break up the “ball” and whisk several times. The sauce will start to stick to the sides of the bowl and form “cheesy” strands from the whisk.
Whisk in chopped jalapeños.

BATTER & BREADING

In a blender, make the batter by adding tofu, corn starch, and salt, then processing until smooth with no lumps. Pour into a bowl.
In a separate bowl, add panko crumbs.

ASSEMBLY & FRYING

Generously spoon “cheese” filling into jalapeño halves, making sure there are no air pockets.
In a heavy saucepan, add enough oil to cover jalapeños completely. Heat oil to 350°F.
Line a baking sheet or large plate with paper towels.
Holding by the stem, dip one jalapeño half into batter until generously covered.
Then lay it flat right into the bowl panko crumbs. The crumbs will stick to the underside. Without turning it over, spoon some crumbs onto the top side until fully covered. Do NOT roll or press – just sprinkle and dab. The panko crumbs should fully cover the batter.
Fry in oil 2 to 3 minutes or until golden brown. Drain on paper towels. Repeat with each jalapeño.
Allow to cool slightly before serving. Inside will be hot!

TIPS

Nutritional yeast is NOT the same as brewer’s yeast. This recipe only works with nutritional yeast.
Extra Firm tofu is used for the “cheese” filling to give it a denser texture. For the batter, Firm, Nigari Firm, or Extra Firm can be used.
Make sure to cut the jalapeño in half such that each half has a stem (or part of a stem) to hold onto. This will assist in dipping in batter and slipping into the hot oil. Breading will fall off if holding onto the body, so use the stem instead. The panko shell helps to hold the filling and everything in place.
If your filling leaks during frying, then you need a thicker coating of batter and panko crumbs. If using a shallow amount of oil that doesn’t cover the whole jalapeño, just make sure to flip it over to brown on all sides.
The “cheese” filling is already cooked.
Great served with a cooling sauce such as ranch.
PLANT-BASED: This “cheese” filling is plant-based while providing a good source of protein from Mori-Nu Silken Tofu.
GLUTEN-FREE: Our tofu is Certified Gluten Free! Just make sure to use gluten-free panko bread crumbs and other ingredients as well.

Vegan Potato Latkes

YIELD: 15 latkes (3″ diameter)

INGREDIENTS

1 1/2 cups Mori-Nu Silken Tofu Extra Firm
2 flax “eggs” (2 tbsp flaxseed meal + 6 tbsp water)
1/3 cup cornstarch
1 tsp baking powder
1 tsp salt
3 packed cups peeled, grated, drained potatoes
1 small onion, grated
Oil for frying

TOPPINGS (OPTIONAL)

Sour cream
Pomegranate arils
Chives, chopped

INSTRUCTIONS

In a small bowl, mix flaxseed meal with water and let sit for 10 min to form the flax “eggs.”
Wrap tofu in a paper towel to soak up any extra water. Let sit, changing paper towels as necessary. Do NOT press.
In another small bowl, mix together cornstarch, baking powder, and salt. Set aside.
To a large bowl, add tofu (discard paper towels), then mash with a fork until broken up into little pieces.
Add potatoes, onion, and flax “eggs.” Mix well.
Add cornstarch mixture, then mix well.
Form into patties, then pan-fry in oil over medium heat until brown on both sides.
Drain on paper towel-lined baking sheet or plate.
Serve hot with optional sour cream, pomegranate arils, and chives.

TIPS

3-4 medium russet potatoes will yield the 3 cups needed for this recipe.
Drain grated potatoes by wrapping a handful at a time in cheesecloth, then squeezing out excess liquid. This will create a crispier latke.
Allow some potato tendrils to hang off the edges for an even crispier texture.
Enjoy these with apple sauce in addition to sour cream!
PLANT-BASED: This recipe uses only plant-based ingredients.
GLUTEN-FREE: Mori-Nu Silken Tofu Extra Firm is Certified Gluten Free!

Tofu Veggie Kebabs

YIELD: 4 servings

Spice up your meal with this grilled tofu and veggie kebab recipe that uses sriracha for a flavorful tofu marinade. Great as a side dish or appetizer for vegans, vegetarians, or flexitarians alike!

INGREDIENTS

1 box Mori-Nu Silken Tofu Extra Firm
2 Tbsp soy sauce
1 Tbsp sriracha
1 Tbsp oil
1 zucchini
4 sweet mini peppers
4 pearl onions

INSTRUCTIONS

Preheat oven to 400°F.
Drain tofu and cut into large cubes. Place the tofu cubes on a baking sheet lined with parchment paper. Bake at 400°F for 15-20 minutes, or until golden brown.
Mix the soy sauce, sriracha, and oil in a bowl. Add the baked tofu to the bowl and gently cover with the sauce mixture. Marinate for at least 30 minutes. While marinating, slice the veggies.
Thread the tofu and veggies onto the skewers, alternating as you go. Preheat the grill to medium-high. Lightly oil the grill. Then grill the skewers on all sides while brushing with some of the marinade.
Remove from grill once veggies are desired tenderness and serve while hot.

Southwestern Dressing

SERVINGS: 16

If you like this recipe, you’ll love our Masala Ranch Dressing recipe!

INGREDIENTS

1 box Mori-Nu Silken Tofu Soft
2 Roma tomatoes, seeded
2 serrano chili peppers, seeded and deveined
1 green onion, cut into 1/8-inch slices
1/4 tsp. minced jar garlic
1 cup soybean oil
2 Tbsp. white balsamic vinegar
1 Tbsp. lime juice
1/2 tsp. ground cumin
Pepper and salt to taste
24 cups spinach and mesclun combination
1 red onion, chopped
32 cherry tomatoes, quartered
Garnish with cheddar cheese and tortilla strips

PREPARATION

In a food processor, add first 3 ingredients; blend. Add next 3 ingredients; blend.
In a small bowl, add the next 4; mix with wire whip until well blended. Then add to other ingredients; blend.
In a large bowl, add greens, onions and tomatoes; toss. Garnish with cheese and tortilla strips. Serve with dressing.

Masala Ranch Dressing

SERVINGS: 16

If you like this recipe, you’ll love our Southwestern Dressing recipe!

INGREDIENTS

1 box Mori-Nu Silken Tofu Soft
2 Tbsp. soybean oil
2 Tbsp. Bragg Liquid Aminos or soy sauce
1 Tbsp. distilled white vinegar
3 Tbsp. lemon juice
1 Tbsp. agave nectar
1 glove garlic, minced
1 Tbsp. nutritional yeast
1 tsp. garam masala
1 Tbsp. hot sauce
1 tsp. Kosher salt
1/2 cup fresh mint
3/4 cup parsley
3/4 cup cilantro (optional)
8 hearts Romaine lettuce, torn into small pieces
2 avocados, peeled and pitted, cut into smaller pieces
Garnish with dried cranberries and dried edamame

1 package (12.3 ounces)

firm silken tofu

2 tablespoons freshly

squeezed lemon juice

3 tablespoons seasoned

rice vinegar

1 tablespoon apple cider

vinegar

1 teaspoon garlic powder

⁄2 teaspoon dried dill weed

⁄4 teaspoon salt

PREPARATION

In a blender, place all ingredients EXCEPT fresh herbs. Blend on high until completely blended.
Add all herbs; blend on high just until herbs come together with dressing, about 10 seconds.
In a large bowl, add romaine lettuce and avocado; toss. Top with cranberries and dried edamame.

Thick & Creamy Horchata

SERVINGS: 6-8

INGREDIENTS

12.0 oz Mori-Nu Silken Tofu Soft
3/4 cup uncooked white rice
3 cups water
Two 2-inch cinnamon sticks
2 1/2 cups plain almond milk or rice milk
3/4 cup sugar
Juice of one lime
Ground cinnamon for sprinkling

PREPARATION

Grind rice in a blender to break up the grains slightly and transfer to a large glass pitcher. Add the water and cinnamon stick. Cover and refrigerate overnight.
Discard the cinnamon sticks, pour into the blender and blend until smooth. Line a large mesh sieve with a double layer of cheesecloth, fit on top of the pitcher and strain through the cloth. Gather up the cheesecloth, twist into a bundle and squeeze any remaining liquid into the pitcher. Discard the rice.
One last time, return the rice liquid to the blender. Add the almond milk, sugar, tofu, and lime juice. Pulse until completely smooth and creamy. Serve in tall chilled glasses with plenty of ice and sprinkle ground cinnamon on top. Store horchata chilled, tightly covered, and drink within 2 days.

Strawberry Banana Tofu Smoothie

SERVINGS: 4

If breakfast is the most important meal of the day, let this protein-rich smoothie get you off to the right start! It’s an easy way to keep your healthy resolutions, too.

INGREDIENTS

12.0 oz Mori-Nu Silken Tofu Soft, Organic, Super Soft or Firm
1 small ripe banana
1 10 oz package frozen, sweetened strawberries, partially thawed, including liquid
1 tsp of sugar (optional)
½ cup of natural juice or water or ice – optional (determines the thickness of the smoothie)

PREPARATION

In a blender or food processor, combine all ingredients.
Blend until smooth. Serve chilled.

Vegan Macaroni and “Cheese”

YIELD: About 4 Cups

INGREDIENTS

“CHEESE” SAUCE

12.3 oz Mori-Nu Silken Tofu Firm
2 tbsp nutritional yeast
2 tbsp olive oil
2 tbsp potato starch
4 tsp lemon juice
2 tsp corn starch
1 tsp salt, or to taste
1 tsp paprika
1/4 tsp ground turmeric
Pepper to taste

PASTA

4 oz dry pasta
Water and salt for cooking

TOPPINGS (OPTIONAL)

Toasted breadcrumbs
Fresh parsley, chopped

INSTRUCTIONS

In a blender, add all “cheese” sauce ingredients, then process until smooth and no lumps remain.
Pour sauce into a small saucepan and heat on medium-low, stirring constantly while scraping down sides and bottom of saucepan. Sauce should NOT boil. Reduce heat if needed.
After a few minutes, the sauce will thicken. Keep stirring to cook evenly. It should come together into a “ball” and no longer stick to the sides of the pan after about 5 minutes. Turn off heat.
Put this “ball” into a large heat-proof bowl. With a wire whisk, break up the “ball” and whisk several times. The sauce will start to stick to the sides of the bowl and form “cheesy” strands from the whisk.
Cook pasta according to package instructions, making sure to salt the water. Drain well; do NOT rinse.
Add cooked pasta to bowl of “cheese” sauce and gently mix to evenly coat the pasta.
Divide into bowls and serve immediately with optional toppings of toasted breadcrumbs and fresh chopped parsley.

TIPS

Nutritional yeast is NOT the same as brewer’s yeast. This recipe only works with nutritional yeast.
Adjust quantity of sauce to pasta depending on your preferences. Sauce recipe can be doubled.
PLANT-BASED: This “cheese” sauce recipe contains no dairy!
GLUTEN-FREE: This sauce works great with gluten-free pasta as well. Mori-Nu Silken Tofu Firm is Certified Gluten Free!

Buffalo “Chicken”

YIELD: 16 pieces

Indulge in a unique twist on a classic favorite with this mouthwatering Tofu Buffalo ‘Chicken’ recipe! Perfect for both vegetarians and meat-lovers alike, this dish offers a tantalizing blend of crispy tofu cubes smothered in zesty buffalo sauce. Whether you’re hosting a game night or simply craving a bold and satisfying meal, this recipe is sure to be a winner. Try this plant-based twist on a beloved comfort food classic and discover how easy it is to cook with Mori-Nu Shelf Stable Tofu.

INGREDIENTS

1 box Mori-Nu Silken Tofu Firm
1/2 cup cornstarch, more if needed
Oil for frying
Buffalo sauce
Sesame seeds (optional)
Fresh parsley, chopped (optional)

INSTRUCTIONS

Wrap tofu in a paper towel to let water drain for about 5-10 minutes. Change paper towels as needed. Do NOT press.
Unwrap and carefully cut tofu into 16 bite-sized cubes.
In a large pan over medium-low heat, add enough oil to coat the bottom of the pan.
In a shallow bowl, add cornstarch and GENTLY roll one cube of tofu in the cornstarch until all sides are evenly covered, then carefully place tofu in the pan. Oil should be hot enough for tofu to sizzle on contact.
Repeat with each cube of tofu, rolling in the cornstarch and then frying.
Fry until cornstarch coating hardens to a crisp, then gently flip tofu to cook on all sides, adding more oil as necessary.
Line a plate with paper towels. As each piece of tofu is done, remove from pan and place on plate to let excess oil drain onto paper towels.
When all pieces are cooked and while tofu is still hot, in a large bowl, toss tofu with enough Buffalo sauce to evenly coat all sides.
Sprinkle with optional sesame seeds and chopped parsley. Serve while hot!

TIPS

For a thicker, crunchier crust, gently pat on more cornstarch when rolling tofu cubes. If pieces of tofu break off, just press it back on along with cornstarch. The clumpier the coating, the better the texture when fried!
Buffalo sauce comes in different levels of heat. If using a spicy Buffalo sauce, add a cool ranch dressing for dipping.
PLANT-BASED: Make sure to use plant-based sauces, as both Buffalo and ranch typically contain dairy.
GLUTEN-FREE: Cornstarch is a gluten-free alternative to wheat flour. Just make sure to check for gluten-free on the label. Mori-Nu Silken Tofu Extra Firm is Certified Gluten Free!

Cinnamon Apple Tofu Waffles

YIELD: 3 Belgian Waffles

INGREDIENTS

WET

24.6 oz Mori-Nu Silken Tofu Firm
2 flax “eggs” (2 tbsp flaxseed meal + 6 tbsp water)
1/4 cup olive oil
1/4 cup maple syrup
2 tsp vanilla extract

DRY

2 1/2 cups rolled oats
2 1/2 tsp baking powder
1 tsp ground cinnamon
Pinch of salt

TOPPINGS

2 tbsp olive oil
3 apples, cored and cubed
2 tbsp brown sugar
1/2 tsp cinnamon
1 tsp corn starch
1/4 cup cold water

INSTRUCTIONS

In a small bowl, mix flaxseed meal with water and let sit for 10 min to form the flax “eggs.”
To a high-powered blender, add dry ingredients, then process into a flour consistency. Pour into a large bowl.
To the same blender (flour residue is okay), add wet ingredients, then process until smooth and no lumps remain.
Pour wet ingredients into dry ingredients, then mix thoroughly. Batter will be thick.
While letting batter rest, pre-heat waffle maker and lightly oil grids. Stir batter occasionally.
To cook, scoop batter into the waffle maker and bake according to waffle maker instructions. Repeat with remaining batter.
Set cooked waffles on wire rack so they stay crispy, or keep warm in a pre-heated 200ºF oven.
While each waffle is baking, make the cinnamon apple topping. To a medium saucepan over medium-high heat, add olive oil, then apples, brown sugar, and cinnamon. Cook until apples soften a bit, stirring frequently.
In a small bowl, stir together the corn starch and cold water to form a slurry. Pour over apples, then stir until starch cooks through and forms a thick sauce.
Remove from heat and serve over hot waffles.

TIPS

Waffle makers vary in size. For a 7″ Belgian waffle, scoop a little more than 1 cup of batter for each waffle. Makes 3 full-size waffles with a little batter left for a mini waffle!
Waffle makers vary in heat settings. Ours took about 8-10 minutes for each waffle to fully bake to a crispy outside with a fluffy inside.
Any variety of apples can be used, but we recommend a mix of Granny Smith apples and sweet red apples for both tartness and sweetness combined.
Waffles can be made ahead of time, stored in the freezer with parchment paper in between, then popped into the toaster for a quick and delicious breakfast.
PLANT-BASED: All ingredients used here are plant-based. This dairy-free and eggless recipe uses Mori-Nu Silken Tofu Firm to create delicious waffles that benefit from the nutritional goodness of tofu.
GLUTEN-FREE: Mori-Nu Silken Tofu is Certified Gluten Free! Make sure to check labels on other ingredients.

Air Fryer Vegan Tofu “Fish”

YIELD: 16 pieces

INGREDIENTS

1 box Mori-Nu Nigari Firm Silken Tofu
Cold water
1-2 sheets nori
1/4 cup cornstarch
3 tbsp cornmeal, fine or medium grind
1 tbsp Old Bay Seasoning
1 tsp paprika
1/4 tsp ground turmeric
Cooking oil spray
Fresh lemon wedges
Tartar sauce

INSTRUCTIONS

Cut block of tofu into 16 bite-sized cubes, or size to preference.
To a shallow bowl, add enough cold water to soak strips of nori.
Cut nori into strips long enough to wrap once around a tofu cube and no wider than the cube.
Set aside. (Do not put in water yet.)
To a medium bowl, add cornstarch, cornmeal, Old Bay Seasoning, paprika, and turmeric. Mix well.
Spray a baking sheet or large plate with cooking oil spray. (This will ensure that the underside of the tofu cubes gets oiled, making it easier to move them to the air fryer later.)
Soak a strip of nori in the bowl of water for 5 seconds or more until soft, then wrap the strip around a tofu cube. Do not shake off excess water.
While still wet, gently roll the nori-wrapped tofu cube in the flour mixture, covering all sides.
Place on the oiled baking sheet / plate.
Repeat steps 6-8 with each of the remaining tofu cubes.
Let rest for 10 minutes for the flour to absorb the moisture, then spray all cubes with cooking oil spray. (This will prevent white spots of raw flour.)
Preheat the air fryer according to manufacturer’s instructions.
Carefully place all tofu cubes into the pre-heated air fryer basket, spacing them evenly apart, then cook at 380ºF for 10 minutes until crispy.
Serve immediately with fresh lemon wedges and tartar sauce.

TIPS

Do not try to press or drain all the water from the tofu before using. A wetter tofu is preferred as moisture helps to cook the flour in the air fryer.
Nori is seaweed typically used for sushi. Do not use snacking seaweed, as those are too thin and will fall apart in water.
Nori strips should be soaked until they are wet enough to wrap easily around the tofu without falling apart.
Make sure to preheat the air fryer for best results.
A trick to moving the floured tofu cubes to the air fryer basket without getting flour stuck to your fingers — and peeling off of the tofu! — is to dab a little oil on your fingers first.
This recipe can be prepared in a regular oven, but cooking time and temperature may need to be adjusted.
PLANT-BASED: This air fryer “tofish” recipe replicates the flavors and texture of spicy catfish nuggets, but without the fish or the deep-frying. Make sure to pair it with plant-based tartar sauce.
GLUTEN-FREE: Mori-Nu Nigari Firm Silken Tofu is Certified Gluten-Free! Check labels on other ingredients.

Tofu French Toast

Yield: 6 slices

INGREDIENTS

CUSTARD

12.3 oz Mori-Nu Silken Tofu Firm
1 tbsp nutritional yeast
1 tbsp tapioca flour
1 tbsp granulated sugar
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 tsp salt

8 ounces low-fat silken

tofu

1 ripe banana

⁄2 cup water

1 teaspoon light molasses

or maple syrup

⁄2 teaspoon ground

cinnamon

6 slices whole wheat

bread

BREAD

6 thick slices of bread, best if laid out to dry overnight

OIL

Neutral oil or butter for cooking

TOPPINGS (OPTIONAL)

Fruit
Powdered sugar
Maple syrup

INSTRUCTIONS

In a blender, add all custard ingredients and blend until smooth.
Pour custard into a flat bowl wide enough to fit a bread slice.
In a medium skillet, heat oil or butter on medium heat.
Soak one bread slice in custard, flipping until all sides and edges are covered, no longer than 20 seconds.
Fry on both sides until golden brown, making sure not to move or flip it until custard has browned. (Moving or flipping too soon may result in an uneven crust on the custard.)
Repeat with rest of bread and custard.
Serve immediately with optional toppings.

TIPS

Dry bread is best for French toast. Soft, moist breads will not hold up well under the weight of the custard.
If bread is especially thick (such as sliced French bread), fry until both sides are browned, and then carefully pick up the bread with tongs and sear around all sides.
Nutritional yeast is NOT the same as brewer’s yeast. This recipe only works with nutritional yeast.
PLANT-BASED: This recipe contains no eggs, dairy, or honey! Make sure to use plant-based butter or oil for frying.
GLUTEN-FREE: Mori-Nu Silken Tofu Firm is Certified Gluten Free! Just make sure to use gluten-free bread and check the labels on other ingredients.

Italian Tofu Meatballs

SERVINGS: 4 (MAKES 12 MEATBALLS)

INGREDIENTS

Meatballs:

12.0 oz Mori-Nu Silken Tofu Soft or Organic
1/4 tsp garlic powder
1/2 tsp dried oregano
1 Tbsp fresh parsley, chopped
1 Tbsp black olives, chopped
1/2 – 1 cup breadcrumbs
1/2 tsp salt or to taste
1/2 Tbsp capers, chopped (optional)

Sauce:

1 Tbsp olive oil
1/2 onion, chopped
1 clove garlic, minced
2 cups tomatoes, crushed
Dried oregano
Pepperoncini, crushed
Salt & pepper to taste

PREPARATION

Drain tofu and cut into large cubes. Press tofu cubes through a ricer into a large bowl.
Add remaining meatball ingredients starting with 1/2 cup of breadcrumbs and only adding the other ½ cup if needed. Mix well, then roll into 12 meatballs and refrigerate while preparing the sauce.
In a large skillet, sauté the chopped onion with the olive oil for about 5 minutes. Add the garlic and tomatoes, then simmer for at least 15 minutes or until desired consistency.
Mix in remaining sauce ingredients, then add tofu meatballs and cook for about 10 minutes, turning them halfway. Serve immediately.

Açaí Tofu Protein Bowl

YIELD: 2 cups

INGREDIENTS

SMOOTHIE

1/2 box Mori-Nu Silken Tofu Firm (refrigerate remaining tofu)
1 packet (100g) frozen açaí puree, unsweetened
1 banana, peeled, sliced, frozen
1/2 cup strawberries, frozen
1/2 cup blueberries, frozen

TOPPINGS

1 small banana, sliced
1-2 strawberries, halved
2 tbsp blueberries
1 tsp granola
1 tsp toasted coconut
1/4 tsp chia seeds

INSTRUCTIONS

In a high-powered blender, add all smoothie ingredients then blend until smooth, scraping down sides as needed.
Pour smoothie into a bowl and add toppings.

Teriyaki Tofu & Eggplant

SERVINGS: 6

A delightful teriyaki stirfry featuring eggplant.

INGREDIENTS

1 cup cooked rice
2 medium eggplants, sliced and cut into quarters
1 large onion, sliced and quartered
1 large sweet red bell pepper, chopped
2 Tbsp. extra virgin olive oil
1 Tbsp. water
1/2 cup teriyaki sauce
1 box Mori-Nu Silken Tofu Extra Firm, sliced into 1/4-inch strips

PREPARATION

Salt eggplant to “sweat” for 30 minutes. Drain and rinse.
Over medium-high heat, saute eggplant, onion, and bell pepper in olive oil and water. Add 2/3 of teriyaki sauce and continue to saute until eggplant is soft and moisture is reduced. Remove from heat and set aside.
Brush skillet lightly with oil. Baste tofu strips with remaining 1/3 of teriyaki sauce. Saute over medium heat until slightly browned and firm on each side. Quickly reheat vegetables, then serve with tofu strips over rice.

Tofu Fried Rice

YIELD: 4 cups

INGREDIENTS

1 box Mori-Nu Silken Tofu Extra Firm
3 tbsp soy sauce 
2 tbsp rice vinegar 
1 tsp sesame oil 
2 tbsp vegetable oil, divided 
3 cloves garlic, minced 
2 tsp minced fresh ginger 
1/2 cup diced carrots 
1/2 cup sliced celery 
2 cups cooked rice 
1/2 cup sliced green onions, plus more for garnish

INSTRUCTIONS

Wrap tofu in a paper towel and let water drain, changing paper towels as needed. Do NOT press. After 5-10 minutes, unwrap and carefully cut tofu into cubes of desired size.
While tofu is draining, make the sauce. In a medium bowl, mix soy sauce, rice vinegar, and sesame oil, then set aside.
In a large non-stick pan, heat 1 tbsp vegetable oil over medium heat, then carefully add tofu cubes and fry until brown on all sides, adjusting heat as necessary.
Remove tofu from pan, then drain on paper towels. Set aside.
To the same pan, add 1 tbsp of vegetable oil, garlic, and ginger, then sauté a few minutes until fragrant.
Add carrots and celery, then sauté for another minute or two.
Add cooked rice and the sauce, then stir-fry to evenly combine and heat through.
Add fried tofu cubes and green onions, then stir-fry to combine.
Serve immediately, garnished with more green onions.

TIPS

Leftover rice is great for this. Break up lumps of cold rice with a fork before adding to the pan.
Carrots and celery can be substituted with other veggies such as corn, peas, broccoli, etc.
Veggies that take longer to cook can be added first, while other veggies such as leafy greens can be added with the rice.

Vegan Mayo

Ingredients

1 12-oz. pkg. extra-firm silken tofu, drained
3 tablespoons red wine vinegar or white wine vinegar
1 teaspoon dry mustard
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon sea salt, or to taste

Instructions

In a food processor combine all ingredients. Cover and process until smooth and creamy. Transfer to an airtight container. Chill up to 5 days.

Tofu Sour Cream

Ingredients

1 package extra firm lite silken tofu, drained
1 tablespoon lemon juice
1 tablespoon red wine vinegar

Instructions

Combine all ingredients in a blender and puree until smooth and creamy.
Chill until ready to serve. Salt to taste.

Vegan Quiche

Ingredients

2 tablespoons extra-virgin olive oil
1 medium yellow onion, thinly sliced (about 2 cups)
1 tablespoon white wine vinegar
1¾ cups unbleached all-purpose flour (or white whole wheat flour), plus more for dusting
½ cup almond flour
¼ cup potato flour
1 tablespoon flaxseed meal (preferably golden)
1 teaspoon regular or sodium-free baking powder
6 cups frozen spinach (about 21 oz.)
1 12- to 14-oz. package soft silken tofu, drained
1 cup unsweetened, unflavored plant milk
1 14-oz. can artichoke hearts, drained and coarsely chopped (1½ cups)
½ cup chopped sun-dried tomatoes (not oil-packed)
2 tablespoons nutritional yeast
2 teaspoons finely chopped fresh thyme or 1 teaspoon dried thyme
1 clove garlic, minced
¼ teaspoon freshly ground white or black pepper
Sea salt, to taste

Instructions

Preheat oven to 375°F. Line the bottom of a 9-inch pie plate with parchment paper.
For oil-free: In an extra-large nonstick skillet combine onion and ¼ cup water. Cook over medium-low 5 minutes, stirring occasionally. Add vinegar; cook 10 minutes more or until onion softens and starts to brown. Remove from heat. (If using oil: In an extra-large skillet heat 1 tablespoon oil, then add onion. Cook over medium-low 5 minutes, stirring occasionally. Add vinegar; cook 10 minutes more or until onion softens and starts to brown. Remove from heat.)
To make crust: For oil-free, in a large bowl stir together 1½ cups of the all-purpose flour, the almond flour, potato flour, flaxseed meal, and baking powder. Add 1 cup water. (If using oil: In a large bowl stir together 1½ cups of the all-purpose flour, the almond flour, potato flour, flaxseed meal, and baking powder. Add 1 cup water and remaining 1 tablespoon oil.) Stir with a spatula until the flour forms clumps. Use your hands to work the dough into a cohesive ball, just enough to bring it together. (Dough will be dry and crumbly.)
Line a cutting board with plastic wrap, dust with all-purpose flour, and place the dough ball on top. Lightly flour a rolling pin and the top of the dough. Roll dough into an 11-inch disk, dusting the dough or rolling pin with flour as needed to prevent sticking.
Carefully lift dough circle and place it in the prepared pie plate. Crimp edges of dough with your fingers or the tines of a fork. Bake crust 15 minutes.
Meanwhile, for filling, put spinach in a strainer and run hot water over it for a few seconds to thaw. Squeeze spinach to wring out as much excess moisture as you can.
In a large bowl combine tofu, milk, and the remaining ¼ cup all-purpose flour; whisk until tofu breaks up and mixture is creamy. Add spinach and the next six ingredients (through pepper); mix well. Season with salt. Spoon filling into the partially baked crust; spread evenly. Scatter cooked onion on top.
Bake 30 to 40 minutes or until crust is golden brown. Remove quiche from oven. Let rest at least 5 minutes before slicing.

Chocolate Mousse or Chocolate Mousse Pie

Ingredients

1 cup semisweet chocolate

chips

1 cup fortified soymilk or

other nondairy milk

2 packages (12.3 ounces

each) low-fat silken tofu

1 teaspoon vanilla extract

1 (10-inch) ready-made

graham cracker pie crust

(optional)

10 strawberries, sliced

10 fresh mint sprigs

(optional)

Directions

Place the chocolate chips and soymilk in a microwave-safe bowl and

microwave for 1 minute. Let rest for 2 minutes. Alternatively, place

the chocolate chips and soymilk in a double boiler over gently sim-

mering water. Heat, stirring occasionally, until the chips are melted.

Transfer the chocolate chip mixture to a food processor or blender.

Add the tofu and vanilla extract and process until smooth.

Pour into the crust, if using, or small individual serving dishes and

chill for 2 hours in the refrigerator or 30 minutes in the freezer.

Top with the strawberries just before serving and garnish with the

optional mint.

Stored in a covered container in the refrigerator, leftover Chocolate

Mousse or Chocolate Mousse Pie will keep for up to 3 days.