Silken tofu

Silken tofu differs from other types of tofu found in your curry or veggie stir-fry. It's a soft, custardy component derived from curdled soy milk and magnesium chloride. As a result, the tofu is easy to break and may be blended into a smooth, creamy basis for sauces and vegan chocolate mousses. Other forms of tofu (such as a firm or extra firm tofu) cannot be used as a substitute for coconut milk since they do not create a custard as easily when mixed.

1 cup pureed silken tofu can be substituted for 1 cup cream in a recipe. To replicate the texture of coconut milk more exactly, purée silken tofu with equal parts soy milk. There are several nutritional advantages to using silken tofu instead of coconut milk. Most notably, it is an excellent source of protein for vegetarians. It has less fat than coconut milk and more calcium, which helps to build strong bones.