planbee

Substitutes for Tofu

Common substitutes for tofu are Eggs and Greek Yogurt, with ratios below.

TextureFlavor CarrierBinder

Substitutes (2)

  • Eggs

    Good fit

    1:1

    BakingSauteingFryingSlow CookSteamingRaw Cold

  • Greek Yogurt

    Good fit

    3/4:1

    BakingSauteingSlow CookSteamingRaw ColdDrinks

FAQ

What else is Tofu known as?

Tofu is known as bean curd, soy curd, soybean cake, tahu, doufu, and silken tofu.

What does Tofu taste like?

Tofu is light on umami, light on fat richness, light on sweetness, and light on bitterness.

What is the texture like raw?
  • Soft to firm depending on type, cool and slightly springy.
  • Silken is custard-like; firm holds a cut edge.
What is the texture like cooked?
  • Firmer and chewier after cooking, with a crisp exterior if fried or seared.
  • Silken stays soft and delicate.
How is Tofu used in recipes?

Tofu is a blank-slate protein that takes on whatever it's cooked with. Press firm or extra-firm to remove water before frying or sauteing so it browns instead of steaming. Use silken for soups, smoothies, or blended sauces. Store submerged in water, refrigerated, and change the water daily.

Does water content matter?

Tofu has high water content. Adds moisture; can thin batters or release liquid when heated.

Cooking methods

Works well

  • Baking

    Holds shape in savory bakes and casseroles. Won't rise or brown on its own, absorbs surrounding flavors.

  • Sauteing

    Crisps and browns on cut faces if pressed dry first. Soaks up sauce and aromatics well.

  • Frying

    Gets a crisp shell with a soft center. Press and dry thoroughly first for best crunch.

  • Slow Cook

    Softens further and takes on braise flavors. Firm varieties hold up better than silken.

  • Grilling

    Firm or extra-firm slices char nicely if pressed and oiled. Silken tofu falls apart on grates.

  • Steaming

    Stays soft and custardy, especially silken types. Good for delicate preparations with light sauces.

  • Raw Cold

    Silken tofu works cold in salads or blended dressings. Firm types taste bland uncooked.

Methods to avoid (1)
  • Drinks

    Not used as a drink ingredient in typical form; too solid and bland to dissolve.