How it's used
Used in desserts, smoothies, or as a dairy substitute in savory dishes.
A soft, creamy tofu variety often used in smoothies, desserts, and sauces.
Your kitchen
EatMacroPlant remembers the habit, not an exact stock count. Mark it running low when it should return to the next shopping list.
Used in desserts, smoothies, or as a dairy substitute in savory dishes.
Often calcium-set - pair with vitamin D-rich foods or sensible sun exposure, since vitamin D helps the body use that calcium.
Try it in the kitchen
Rustic apple-rye breakfast bars with dried figs, oats, wheat germ, a silken-tofu yogurt batter, walnuts, pumpkin seeds and thin apple slices baked into the top.
Open recipeA Swiss-inspired overnight Bircher jar with grated apple, a silky tofu-yogurt base, oats, wheat germ, flax, hemp, raspberries, toasted walnuts and pumpkin seeds.
Open recipeA savoury breakfast bento with two cross-wrapped edamame brown-rice onigiri, a salty miso-sesame centre, layered tofu tamagoyaki and chilli cucumber pickle.
Open recipeA hearty mango-cardamom breakfast jar with soy yogurt, silken tofu, oats, chia, wheat germ, pistachios and lime.
Open recipeGreek layered pasta with a deeply browned seitan, mushroom and lentil ragù beneath a silky high-protein tofu béchamel.
Open recipeA full breakfast berry protein shake with silken tofu, soy milk, soy yogurt, oats, wheat germ, peanut powder and flax — built to drink from a bottle rather than eat as a bowl.
Open recipeNutrition notebook
Calories
54kcal
Protein
5.5g
Carbs
1.7g
Fat
2.8g
Small numbers, big impact
Nutrition values are estimates and can vary with variety, brand, cooking method and water content.