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Hi- can I substitute firm silken tofu for regular firm tofu? I'm trying to make the Deluxe Cocoa Brownies in the Vegan Cookies Invade Your Cookie Jar book.

Thanks!
 

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Sometimes recipes call for certain tofus for a reason; sometimes not. You could try. I think at worst it might be a little mushier than expected.
 

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My sister (not a veg*n) unknowingly used silken tofu instead of firm tofu in some muffins that she made for me. They had a slightly different consistency than other vegan muffins that I have had, maybe a bit moister. They were still quite delicious and quite popular with me and my non-veg*n family. I'd think you're probably safe with the substitution.
 

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The recipe actually calls for firm silken tofu - not regular firm. I haven't seen anything called firm silken, but haven't looked either.
I would think to add maybe an extra teaspoon cornstarch, and be sure to press out the water.
Now subbing reg tofu for silken I think would be a mistake.
 

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Do you want to use the silken tofu, or the regular tofu? You title is sort of confusing. I would imagine the recipe calls for silken tofu, but you want to use regular?
 

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The recipe calls for FIRM SILKEN. the op says she only has silken, which is all I ever see, but many recipes call for anything from soft silken, reg silken, and firm silken.
 

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Quote:
Originally Posted by silva View Post

The recipe calls for FIRM SILKEN. the op says she only has silken, which is all I ever see, but many recipes call for anything from soft silken, reg silken, and firm silken.
Mori Nu makes different silkens - firm, soft, etc... - it's the shelf stable tofu in aseptic packs.
 

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I would think varieties of silken tofu would be pretty interchangeable, especially in a baked item.

Regular tofu (the water packed kind) instead of silken might be more difficult -- you'd definitely want to puree it well.
 
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