Silken tofu

Soy milk has been processed and pressed into solid blocks to make tofu. Depending on how much water is in the tofu, the texture changes. The more water that’s pressed out, the firmer the tofu gets.

The name "Japanese-style tofu" also refers to silken tofu. Due to its higher water content than regular tofu (Chinese style), silken tofu has a softer consistency. Silken tofu is used as an alternative to dairy and/or eggs. When making creamy soups, smoothies, dips, and other recipes, it is the ideal dairy alternative. In cakes, cupcakes, muffins, and other baked goods, it also works well as an egg substitute. You may use 1/4 cup (or roughly 60 grams) of silken tofu that has been puréed in place of 1 egg. Although silken tofu has no flavor, it may make baked goods heavy and dense, making brownies, cookies, quick bread, and cakes the greatest applications for it.