Food & Drink
Diet & identity
Veganuary can transform attitudes and self-identity related to meat consumption.
14 January 2025
This article first appeared in our Organic September 2025 issue of My Green Pod Magazine. Click here to subscribe to our digital edition and get each issue delivered straight to your inbox
Tofu, the wonderfully versatile soy-based food, is earning its spot as a kitchen essential.
From plant-based cooks to lovers of global cuisine, more people are discovering tofu’s flavour-absorbing magic – but what many don’t realise is that tofu isn’t just one thing. There are different types, each with its own texture and purpose.
Most people know firm tofu – the block you slice, grill or stir-fry – but silken tofu? That’s a hidden gem.
To explore the differences and how to use each type, we turned to the experts at Clearspring, which has just launched a 200g single-serve pack of its award-winning Organic Japanese Silken Tofu.
This single-serve size is a great way to avoid leftovers and waste – and perfect for smaller households, meal kits or recipes that require just the right amount of tofu.
In Japan, firm tofu is known as momen. Pressed to remove much of its water content, it has a dense texture that holds its shape during cooking. It’s ideal when you want structure as it crisps, browns and absorbs flavour while staying firm.
Firm tofu holds together beautifully and soaks up sauces and marinades, so it’s ideal for stir-fries.
It’s also great for grilling or frying, as it achieves a golden crust while remaining soft inside.
In curries it’s a perfect stand-in for paneer or meat in bold, spiced sauces, or it can be cubed and tossed to give salads a clean, protein rich boost.
Interestingly, the firm tofu commonly sold in the UK tends to be much denser than the version traditionally enjoyed in Japan. That’s partly because in Europe, tofu is often used as a replacement for animal-based proteins.
In Japan, however, it’s appreciated in its own right as a delicate, nourishing staple, not just a substitute.
Silken tofu, kinu in Japanese, is made using a different method; it’s either unpressed or only lightly pressed, which gives it a smooth texture and higher water content.
It’s not the kind of tofu you cube and fry – instead it blends, melts and adds creamy richness to dishes that might otherwise rely on dairy.
This is an incredibly versatile ingredient that often flies under the radar, but those in the know swear by it.
Silken tofu is used traditionally in Japanese miso soup, but it’s also brilliant in a wide variety of recipes.
Clearspring Organic Japanese Silken Tofu is made using just three natural ingredients — whole organic soybeans, fresh water and nigari, a natural coagulant from sea water.
This creates a clean, creamy and subtle flavour that works beautifully in both sweet and savoury dishes.
Add a few cubes of silken tofu to your blender with fruit, plant milk and a touch of sweetener for creamy, protein-rich smoothies or shakes – with no need for yoghurt.
When blended with cooked vegetables and stock, silken tofu creates ultra-smooth, dairy-free soups with body and richness.
It can also be crumbled into a pan with turmeric, black salt and vegetables for a soft, plant-based alternative to scrambled eggs.
Blitz silken tofu with herbs, lemon juice, garlic and olive oil for a silky, flavourful dressing or vegan Alfredo-style sauce, or dice it gently for a creamy, plant-based alternative to mozzarella in a vegan caprese salad.
Silken tofu is a revelation in desserts, too. Mix with melted dark chocolate, maple syrup and vanilla to create a luscious, cream-free mousse.
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