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.
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.
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.
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
* Disclaimer: This blog post is not intended to replace the advice of a medical professional. The above information should not be used to diagnose, treat, or prevent any disease or medical condition. Please consult your doctor before making any changes to your diet, sleep methods, daily activity, or fitness routine. Sweat assumes no responsibility for any personal injury or damage sustained by any recommendations, opinions, or advice given in this article.