Post Punk Kitchen Forum

Sometimes I use only half a box of silken tofu and don't need the other half for another week or two. Does it defrost nicely without a gross change in texture for things like mousses?

Thanks!

With regular tofu, the texture changes so I'm guessing it does with silken as well but I don't know if it is a bad change or a good change.

I'm wondering if you blended the silken tofu first before you froze it that it would store better that way? Regular tofu changes texture after it's been frozen because of the water in it expanding, so I feel like you wouldn't have the problem of the silken changing texture if it was already blended since it wouldn't be a solid block.

try it and report back! i'd like to know :)

I freeze it for use in bread. It works fine. I wouldn't want to use it in miso soup or anything, but blended into something it works great. Portion it into 1/4 cup portions before you freeze since 1/4 cup tofu replaces one egg in most recipes.

oh man I can't believe I never thought of this because I'd say about half the time I open a box of aseptic silken tofu, at least part of it ends up rotting away in the fridge. Super.

me too!

I've done it for sauces and baked goods. Works fine.

You're suposed to use the leftover half to make chocolate pudding. It's in the vegan bylaws.

I'm hoping it works. Last time I made VCIYCJ brownies I froze the leftovers into 3oz portions for future brownie making. It's thawing in the fridge for my brownie making later! I am gonna buy a new pack just in case.

I'll report back tomorrow.

This. Leftover silken tofu is unheard of in MY house.

How'd it go, baps?

The brownies turned out awesome!

The texture of the tofu when it defrosted was really gross. But I chucked it all in along with the water that had separated out and whizzed it all up and it worked perfectly.

I freeze it all the time, no blending or anything before, just as a block. Works great for really everything where it's blended and baked, like cheesecake, quiche or brownies. Small amounts for creaminess in smoothies is also fine. I do, however, not recommend making pudding with the thawed tofu, I found it kind of gross (even with banana, chocolate and peanut butter blended in it).