Silken tofu is a soft, creamy variety of tofu that has a very smooth, silky texture. It is made by coagulating soy milk, which is why it is so soft. Silken tofu is popular in many Asian cuisines and can be used in smoothies, desserts, soups, sauces and more. But what happens when you blend silken tofu? Let’s take a look.
Blending makes silken tofu creamier
One of the main effects of blending silken tofu is that it makes it even creamier. The blending process breaks down the soy proteins further, resulting in a perfectly smooth, creamy puree. This makes blended silken tofu ideal for use in recipes where a light, creamy texture is desired. For example, blended silken tofu can be used to make dairy-free smoothies, ice cream, puddings, dressings and dips. The consistency will be rich and decadent without the use of cream or other dairy products.
Blending alters the texture
In its original firm, silken tofu has a soft, custard-like texture. It still holds its shape when handled gently. Blending breaks down the soy proteins completely, transforming the tofu into a thick liquid. The texture becomes completely homogenous. This makes it easy to pour blended silken tofu into recipes or incorporate it into other ingredients. The texture also becomes lighter than firm silken tofu. Blended tofu has a consistency similar to a creamy soup or thick plant milk.
It makes silken tofu multipurpose
Blending silken tofu essentially converts it into a creamy plant-based base that can be used in either savory or sweet dishes. The neutral flavor and smooth, liquid texture of blended tofu allows it to adapt well to many types of ingredients and seasons. In savory cooking, blended tofu can mimic the richness of dairy creams and cheeses in recipes like chowders, pastas and risottos. For sweets, blended tofu makes an indulgent vegan base for milkshakes, ice creams, mousses and more. Blending gives silken tofu versatility as an ingredient.
Nutrition is not affected
One question some people have is whether blending alters the nutritional content of silken tofu. Fortunately, the blending process does not have any effect on the nutrition profile. Blended silken tofu provides the same amounts of protein, calcium, iron and other nutrients as regular silken tofu. The creamy puree is just as nutrient dense as the original product. Blending simply changes the physical structure and texture, not the nutritional composition. So you can enjoy blended tofu without worrying about reduced nutrition.
Blending improves protein absorption
Interestingly, blending silken tofu may actually boost the bioavailability of its protein content. Bioavailability refers to how easily nutrients can be absorbed and utilized by the body. Heating or processing proteins often improves bioavailability. Research suggests blending, pureeing or mixing soy proteins can break down the compounds responsible for antinutrient effects. This theoretically allows more efficient absorption of the high-quality plant-based protein found in silken tofu. However, more research is still needed on this potential benefit.
It requires proper storage
Like regular silken tofu, blended silken tofu is highly perishable and requires proper storage. Because the texture becomes a smooth liquid, blended tofu is prone to separating during storage. To prevent separation, it helps to stir or shake blended tofu before using. Proper refrigeration is also critical for longevity. An airtight container can also help minimize exposure to air and prevent spoilage. For best quality, use blended silken tofu within 4-5 days. It can also be frozen in cubes for longer storage.
Blending tips
To get the smoothest, creamiest texture when blending silken tofu, here are some useful tips:
– Use a high-powered blender like a Vitamix or Blendtec. Standard blenders may not fully puree the tofu.
– Blend on high speed for 1-2 minutes until completely smooth. Scrape down the sides as needed.
– Add a small amount of liquid like plant milk or water to help the tofu blend more easily.
– Warm tofu blends more smoothly. Microwave 30-60 seconds before blending.
– For sweet recipes, blend in sweeteners, extracts or fruit purees for flavor.
– For savory recipes, blend in salt, herbs, spices, vinegar or citrus juice.
Best uses for blended silken tofu
Here are some of the best ways to use creamy blended silken tofu:
Smoothies – Blends into thick, rich smoothies. Boosts creaminess without dairy.
Ice cream – Makes aperfect soft-serve consistency when blended with fruit and sweetener. Freeze to harden.
Mousse – Light, airy, delicious plant-based mousse. Sweeten and flavor as desired.
Dips & dressings – Purees into creamy salad dressings, bean dips, and more.
Soups – Thickens and enriches creamy soups and chowders.
Sauces – Makes a versatile savory sauce base for pastas, stir frys and grain bowls.
Overnight oats – Makes oatmeal extra creamy. Fold into oats and chia seeds.
Frosting & icing – Whips into decadent frosting for cakes and cupcakes.
Pancakes – Makes fluffy dairy-free pancakes. Substitute 1:1 for milk.
Queso – Replicates melted cheese when blended with nutritional yeast and spices.
| Use | Recipe |
|---|---|
| Smoothies | Blended silken tofu, plant milk, frozen fruit and sweetener |
| Ice cream | Blended silken tofu, frozen banana and cocoa powder |
| Mousse | Blended silken tofu, maple syrup and vanilla |
Is blended better than regular?
So is blended silken tofu better than just using regular silken tofu? Here is a comparison:
Smooth, creamy texture – Blended is much creamier and smoother. Great when you want a rich, creamy consistency.
Adaptability – Blending makes tofu more versatile as an ingredient. Works for sweet and savory dishes.
Convenience – Requires less prep work like pressing or draining excess liquid. Ready to use.
Texture – Blending completely changes the soft, custardy texture into a smooth liquid.
Storage – Separation can be an issue with blended tofu during storage. Needs proper sealing.
Nutrition – No significant difference. Both provide the same nutritional benefits.
Cost – Blending adds extra steps compared to just using the tofu as is. Requires appliance.
So in summary, blending improves the creaminess and adaptability of silken tofu as an ingredient. But regular silken tofu may be preferable when you want to retain the original distinct soft, solid texture in a dish. Both blended and regular silken tofu have their merits in cooking.
Potential downsides of blended silken tofu
While blended silken tofu has some advantages, there are also a few potential downsides to keep in mind:
– Alters original texture – Blending completely changes the unique soft, custard-like texture of silken tofu which some people prefer.
– Can separate during storage – Prone to separating into liquid and solids. Requires shaking or stirring before use.
– Shorter shelf life – Pureed tofu has a shorter shelf life of around 4-5 days compared to regular tofu.
– Not ideal for hot dishes – The puree becomes runnier when heated. Not great for recipes like scrambles.
– Requires an appliance – You need a high-powered blender to get the smoothest texture.
– Can be more expensive – Blending adds extra steps compared to just using the tofu as is.
– Too thin for some uses – The liquidy texture may not work for recipes where you want the tofu to hold its shape.
For these reasons, blended tofu may not be ideal for all cooking applications. The runnier texture when heated makes it unsuitable for hot dishes like stir-frys. Regular silken tofu is better for retaining its shape when cooked.
Conclusion
Blending silken tofu into a creamy, smooth puree can make it more versatile to use in recipes. The process improves creaminess, makes the tofu easier to incorporate, and boosts protein absorption. However, it completely eliminates the unique soft, solid texture of silken tofu that some recipes depend on. Blended tofu also has some drawbacks like shorter shelf life and tendency to separate. While blending has benefits in many applications, regular silken tofu still retains usefulness for its distinctive texture. Both blended and regular silken tofu have their place in cooking depending on the dish and preparation method. Silken tofu remains a nutritious and adaptable ingredient whether blended or not.
