Lemony Silken Tofu Cream
What is the difference between regular tofu and silken tofu?
Firstly, the appearance is difference. Tofu is more firm and usually sits in a bed of liquid. Silken tofu ist soft and smooth and fills up the entire package.
Silken tofu is differently made: Making regular tofu entails pressing the soy curds and separating them from the whey. For silken tofu, there is no separation or pressure exerted, and it’s often solidified right in the container. The name silken tofu reflects the traditional Japanese process of molding the tofu in silk-lined fabric.
Finally, there is a taste and texture difference. Silken tofu is more pudding like and light in texture. It also has a more fatty flavor to it that comes from making it with denser, richer soy milk.
Silken tofu can be pureed and is a great ingredient for creamy dips and dressings. Silken tofu is also a great addition to soups- delicate silken tofu cut in cubes is wonderful in miso soup. And last but not least it is wonderful to make creamy desserts like the one featured here.
On the other hand, silken tofu is definitely NOT my choice when it comes too stir fries because it falls apart. You want tofu to absorb the flavor, and silken tofu is non-porous so it doesn’t take up the taste as well.
The taste of the tofu/ banana/ vanilla combination in this recipe pairs extremely well with the vibrant tropical flavor of a pineapple that balances the tastes of sweet and tart.
Serve raw pineapple pieces or pan roasted pineapple with a bit of honey (see full recipe here http://plantbasedhappy.com/?page_id=4325) with the cream.
- 1 1/2 bananas
- 1 package silken tofu
- 1 tbsp lemon juice
- 1 tbsp date paste
- 1 tbsp honey
- 1 tsp pue vanilla extract
- Place all ingredients in a blender and process until smooth.
- Cool in the fridge for at least one hour and serve chilled with fresh or roasted pineapple pieces.