So now, whenever I feel like serving up vegan food, I lean toward tofu as the main substitute to dairy. So we tried another recipe using silken tofu instead and couldn’t believe how good it came out. Ben and I have been experimenting a lot with different substitutes and find that using silken tofu instead of nut based ingredients is better in terms of texture and flavor.įor example, we tried the soaked almonds method to make a carbonara sauce but the flavor was too nutty and grainy for our liking. It’s an easy way to turn a dairy based dish or condiment into a vegan one. I’ll add it to my smoothies and lately I’ve been adding it to sauces and salad dressings, such as in this super easy creamy tofu ginger dressing. Luckily, I’ve gotten better at diversifying the use of silken tofu.

The reason being that it only stays fresh for 3-4 days before it turns a yellowish color and starts to smell funky. It’s true, I’m a big silken tofu consumer and sometimes I wish it could be sold in smaller blocks. The only downside to you, silken tofu, is that you don’t last very long. I also love the cooling effect you bring to dishes when they need lightening up.

I love your delicate texture and mild sweetness that reminds me of a tall glass of soy milk. This is a quick and easy vegan creamy tofu ginger salad dressing that’s spicy, tangy and a little sweet.

Japanese sesame paste