6 MISTAKES TO AVOID – How to add Tofu in smoothies!

How to add tofu in smoothies

6 biggest mistakes YOU should avoid

Adding tofu into smoothies can level up your smoothie game by miles! 

You can easily add 15-20 grams of protein per smoothie (look at my 20 G protein Mango-Tofu Smoothie).

Buuuut,

adding tofu is not as easy as you think. Once you know a few simple tips.

This full guide explains to you in detail what to do, and what NOT to do.

  • Which tofu should you use?
  • Should you cook tofu?
  • How to make a smoothie super creamy and thick
  • Do you need to press the tofu before adding it to the blender?
  • Can you freeze tofu smoothies?

What the h*ll is tofu?

Tofu. 

The essential white block, that vegans adore, and meat-eaters avoid.  

Did you know, that it was invented around 2 000 years ago in China?    

But that is tofu exactly?  

Tofu is in other words a kind of bean curd (In German = Bohnen Quark).   

How is tofu made?

Firstly, you soak, boil soybeans and make soy milk out of them. Then, you cook the milk again and add thickening agents to the milk, which helps to form tofu.   

Finally, it’s just cooled down and pressed into shape.  

There are different types of tofu’s (from soft over to hard types) and therefore tofu is in fact really versatile.  

So versatile, that you can even add it into smoothies. Have you ever tried it? Or is this your first experice?

Let me know in the comment section.

To be honest, I was a little nervous (and disgusted to be quite frank), before I added my chunk of tofu to smoothies.

But after I found out more about it, and knew how its done, and after I have TASTED it, I was amazed.

But let me show you how it’s done.  

Types of tofu's

This topic has been always a little confusing for me.

As it’s not always clear straight away what type of tofu is good for what. And what’s in each package.   

Don’t you agree?

There are SO MANY freaking types of tofu’s out there.  

I must be honest. I never grew up eating tofu, so this has been the first big experience, so I did thorough research and tested different types.

And did some experiments to see which ones worked the best for smoothies. Seriously, this journey was amazing.   

I was blown away, by how easy it is to work with tofu, especially in smoothies, as long you know a few tips. What do you think?

Are you a regular tofu eater or a newbie, like me? 

2 packaged of Silken and Regular tofu are laying on a grey surface in they’re throwing a long dark grey shadow behind them. You can see white small font with in the shadow. Its saying regular and soft tofu.

 Overall, there are 2 types of tofu you can choose from.  

  1. Silken tofu (silk, or Japanese-style tofu)  
  2. Regular tofu (Chinese style tofu, bean curd)   

Regular tofu is hard-pressed into a block. It contains little water. Its taste is a little stronger.  

Silken tofu on the other hand contains the most water, is very delicate, and is very mild. 

Texture

Each type, have then different under categories, depending on their texture and firmness factor.  

From soft to firm. 

Silken tofu is the softest, with the most water content.  

The firmer pressed tofu doesn’t contain as much water, compared to silken.

 Under categories:

Now you might know, that

silken tofu and silken tofu each have the following under categories:  

  1. Extra-firm tofu  
  2. Firm tofu  
  3. Medium tofu  
  4. Soft tofu  

Often people think, that only regular (=block) tofu, has its under categories, but also silken tofu, can come different firmness-factors..

Meaning, you can buy either Silken tofu- soft or Silken tofu firm. 

Way too many bloody choices, right? 

4 different Silken tofu types (textures)

Extra Firm – Silken Tofu

Firm – Silken Tofu

Light Firm – Silken Tofu

= Medium

Soft – Silken Tofu

How does a -Extra firm- Silken tofu difference a –Soft- Silken Tofu

The texture between soft tofu- Silken Soft tofu and Firm- Soft tofu is not a huge difference. 

Firm silken tofu for example is still very soft. It is just made with denser soy milk. That means, it contains less water. It won’t break as easily, as soft silken tofu. 

Use & nutrition:
Silken tofu

 You can also use silken tofu for desserts, salads and sauces. Even more scrambled eggs and mayonnaise,   

It is very versatile.  

Regular tofu:

The regular, firmer tofu is better for stir-fries, cooking, grilling and baking, as it won’t collapse too easily under heat.   

You can use it as a meal substitute.  

Another difference between the two tofu types is, that that firmer tofu contains more fat and proteins than soft tofu.  

Different Types of Tofu a knife and pineapples and fruits on the left side
Flavour & Taste:
Silken tofu

Have you ever tried both tofus? Silken tofu tastes very mild.

I would compare it to a mozzarella, under the tofu’s, as you can’t taste much without seasoning. 

But if you ask me they both smell kind of bad. But well, you get used to it I guess.. 😀

Regular tofu:

Regular tofu (firmer) on the other hand, taste a little stronger.

It absorbs flavours easier though, as it contains less water, especially as the water should get pressed out by you. 

Expiry date/ Packaging:

Silken tofu

Did you wander in the supermarket, and couldn’t find silken tofu?   

It’s NOT in the fridge section.   

If you are new to the “tofu experience”, then this is quite important, before you have to ask for help from the lovely shop assistant 😉.  

Silken tofu also doesn’t need to be stored in the fridge, and therefore can be found in a different area of your supermarket, as regular tofu. 

But if you open it at home, then you need to keep it in the fridge.   

Expiry date:

It is most likely packed in an aseptic container, and is good up to 1 year when it’s kept unopened!  

Great, right?  

So, you can always be stocked on tofu at home, and add it into your smoothies throughout the year! It makes the “smoothie preparation process” so much easier if you have your ingredients already available at home.   

At least most of them. 

Do you like to freeze tofu? Better not. You can, but it destroys the texture and it becomes super hard. You can rather use firm tofu in the first place.

Regular tofu:

Because regular is packed in water and need to be kept cool (in the fridge).   

Expiry date:

You can store it 2-3 months after the expiration date in the fridge. If you haven’t opened the package. 

Once open it though make sure you make use of it within 4-5 days. 

If you like to freeze regular tofu, that’s fine.

Really, that’s no problem. 

Because regular tofu becomes a bit harder while it’s being frozen, and can last up to 5 months.

Guess what? There are tons of more types and under categories of tofu. 

On top of this, there are even more categories:  

  1. Flavoured tofu  
  2. Smoked tofu 
  3. Dry/Gan/Five-Spice Tofu  
  4. Flavoured tofu  
  5. Sprouted tofu  

& More.  

As you can see there are endless options when it comes to tofu. Although this section is not AS interesting, as most of these have some flavour, (except the sprouted tofu) and shouldn’t be added into a smoothie.  

But if you like to include them in other diets feel free. Most of them like the smoked or Five-Spice-Spice tofu are ready to be eaten. There is no need to cook or prepare them. No need to drain them either.  

Unless you are intentionally working with that flavour? I wouldn’t add them into fruit smoothies though. 

What is a "tofu smoothie"?

Haaang on there..

Jula, please can you firstly explain what is a tofu smoothie? Why should you add tofu in smoothies, in the first place.

If this is what’s going through your head, then let me explain…

The smoothie is so special because it is high in protein and is perfect for a breakfast, lunch or workout Because it fuels your body with energy and keeps you full.

Treat the smoothie-like any other high protein smoothie. 

On top of that, tofu is a great way to create a super creamy and thick smoothie or smoothie bowl.   

Does tofu smoothie taste like tofu?

Ha-ha nope!   

Otherwise, I would have never made one, and would not recommend even adding tofu.   

You should pick mild-flavoured tofu. Because then the other ingredients on the recipe will overpower the tofu taste.   

Just ensure to not go over the recommended amount, suggested in the recipes.

Why is this tofu smoothie good for you?

High Protein.

Like, other protein smoothies, it’s perfect for any healthy living and a plant-based diet.

 

Especially for vegans, vegetarians, or athletes who are trying to get as much protein into their bodies as possible.   

It's filling + reduces appetite.

Speaking about proteins…

Adding tofu in smoothies is a very healthy way to keep filled up for SEVERAL HOURS.

It’s proven by several studies and meta-analyses, that high protein meals, can affect your hunger hormones.

Also if you are someone who likes to snack easily listen up:

High protein meals may also reduce your appetite!

Did you notice it, too?

 
Because after I cut down on sugars, and processed foods. And when I included plenty of high protein meals and smoothies I wasn’t doing my typical SOS Ben and Jerry Ice cream delivery at 11 pm!
😀
Another bonus. YAY!
Mega bonus.
Because I AM a SUGAR ADDICT.
 
Over time I did seriously lose weight and just had healthy greek yogurt with chocolate and banana protein-powder snacks. Which was so good!

promotes Calorie + Fat burn (proven by science)

Smoothies like these can make you help to manage your weight better. Especially high protein smoothies, are successful, as studies have proven high protein meals will promote weight loss.
 
Or, gain muscle depending on your goals.
It always works for me.
Do high protein meals work for you too?
 
Let’s talk about burning fat:
Another amazing bonus of these killer protein smoothies:
 
 
A study has proven, that high protein meals, helped to burn more fat and calories throughout the day.
 
Studies have also shown, that proteins help to avoid the “Jo-Jo effect”.
 
 
In case you are worried, to lose weight, and then to add the pounds back on again. This shouldn’t be the case, if you include high protein meals, like tofu smoothies into your healthy lifestyle.

Good for a Healthy lifestyle.

The best way would be if you are also doing physical activity, even if it means going for walks. 

I remember, how I went for early morning walks, before work last summer. As soon as I saw the first sunbeams, shining through my bedroom window.  

That helped me so much, to start the day the right way, and make a smoothie on the go. Especially with a filling meal replacement smoothie, it’s ideal.  

If you get a bottle, that insulates well, the smoothie stays even cold for several hours and doesn’t sweat much. Perfect, for sfor the warm summer months, as well.

Good for any season.

But during the winter months, it’s harder to get motivated, right? Especially since this “working from home” bit had started I haven’t been getting in my steps as much as before. Do you feel the same? Let me know in the comment section.  

You can make nearly every smoothie during the winter months too, just leave out the ice. The frozen fruits in themselves are cold enough.   

On the go breakfast.

You can also opt-in for a half-frozen fruit- half fresh fruit ratio. That makes the smoothies even tastier and sweeter! So don’t add too much sweetener.   

Just pop it into a bottle, and you can drink it throughout the day, or on the way to work. That’s the best thing about smoothies:  

They are so fast to prepare, once you have the ingredients. You can prepare them in advance. And you can enjoy them on the way to a meeting, or even during work. Same if you have a big family to raise, there is no need to prepare a huge breakfast, when you can make a big smoothie badge in one go.   

And even snuggle veggies in, that the kids wouldn’t eat usually. Just ensure to not give protein smoothies to very young kids.

 

Guide and checklist on 6 mistakes-how to add tofu to smoothies with overlay text and picture of tofu

Like to know, why we are adding tofu in smoothies anyways?

Besides, that it adds proteins and that it adds on creaminess it comes with a BIG list of health benefits.

Here it comes…

  1. High in protein, fibre, fat and carbs  
  2. Tofu has less cholesterol than meat
  3. High in calcium
    (Same calcium for 4 OZ tofu = 1 glass cow’s milk 
  4. May reduce stomach cancer
    (Some studies have shown success)  
  5. High in isoflavones (Reduces symptoms of menopause, possible cancers)  
  6. Low calorie but filling  
    (=weight loss)  
  7. Free of saturated fat  
  8. May protect your heart  
    (Soy products in general, except soy milk so studies found)  
  9. Might prevent osteoporosis   
  10. Strengthens hair & skin  
  11. Energie booster  
  12. Preventing liver damage 
  13. Improving kidney function   

6 Most common mistakes when preparing a TOFU smoothie!

1. You bought the wrong Tofu.

Did you buy block (regular) tofu and threw it into the blender?  

Because, there are quite a few types and especially the harder types you should AVOID.

Did you even buy firm maybe even extra-firm regular tofu? Please don’t tell me you even bought smoked or flavoured tofu! 

😀  

Maybe, that’s why you had difficulties, creating a super nice, and creamy smoothie. Or does the tofu taste even come through it? 

This picture shows an visual overview as a list with silken block and other types of tofu organised of their tofu textures: extra firm, firm, medium and soft. the text says: best tofu types for smoothies recipes. at the bottom is the hip hap healthy logo

Which tofu should you use for smoothies?

In short:   

You should choose Silken Tofu.

Ideally SOFT: Silken Tofu.  The softer, the better.

Not regular = block tofu.  

It’s the silkiest, creamiest. And is the smoothest base for a creamy smoothie base.

TIP: That’s the one you can’t find in the fridge section.  

 

The other silken tofu categories work also, as they are still delicate and creamy enough.  

Overall, it counts though, the crumblier and softer the silken tofu is, the better they would be for a smoothie.  

You could even use other, similar types of cheese to create a high protein tofu.

RELATED: 63 INSANE Ways – HOW TO add PROTEIN (to your Smoothie)

Overview: Best tofu for smoothies:

Soft tofu.
  • EXTRA-FIRM
    OKAY
  • FIRM
    OKAY
  • MEDIUM
    OKAY
  • SOFT
    IDEAL
Block tofu.
  • EXTRA-FIRM
    AVOID
  • FIRM
    AVOID
  • MEDIUM
    AVOID, IDEALLY
  • SOFT
    AVOID, IDEALLY
Under categories:
  • Flavoured tofu
    AVOID
  • Five-Spice tofu
    AVOID
  • Sprouted tofu
    AVOID, ideally

2. Your smoothie is too watery.

As you know by now: Silken tofu has A LOT of water content. 

We can have 2 choices when it comes to making a smoothie.

  1. Create a thick, smoothie bowl.
  2. Create a DRINKABLE, thinner smoothie 

Which one do you prefer? Let me know in the comment section. Then I can base my future posts more around those topics!

The THICK bowl i my clear favourite! So don’t complain if I post some delicious bowl recipes soon.

In both cases, you don’t want your smoothie too watery, which can easily happen with tofu. Especially when you are trying to create a smoothie bowl.  

We don’t necessarily need to press the water out of the tofu, as you don’t do that with silken tofu. 

1. Create a THIN, drinkable smoothie

It is so much easier making a thinner smoothie, than making a smoothie bowl. Don’t you agree?  

As we want the outcome to be a thinner consistency, we don’t need to be worried, that silken tofu contains so much water.   

It’s great.  

Because with drinkable smoothies, you would, later on, add other liquid anyway, right?  

And we are making use of the water content of the tofu.   

How to add silken tofu in smoothies:

I would only, once you open the package, release water in the sink, that is in the packaging.   

  

But no need to press the tofu. You shouldn’t even press silken tofu anyway, as it’s too delicate. Some people do press it for a certain type of dish.  

But a lot of people say that silken tofu is NOT to be pressed.  

After draining the tofu, you can add either Greek Yogurt, milk or water into the blender. 

An instruction guide on how to open the silken tofu package. With arrows and lines drawn on top of the picture in yellow and black colours. The photo shows a pink bowl in the background
Silken tofu being drained into a white-pink porcelain bowl. A white font says in front draining tofu. A light grey background is seen behind with a plant on the right side.
Tip:

Soy milk would be on the other hand another great way to add a huge amount of protein, just like Greek yogurt is. If your blender gets stuck.

Imagine:

As 1 glass of soy milk contains around 8 grams of protein.

So that’s up to you, and how much time you have.  

You can also add fresh fruits, milk and ice together. To create a drinkable smoothie. 

2. Create a THICK, smoothie bowl, that you can eat with a spoon.

Yes, tofu smoothies are THE perfect base for THE ULTRA THICK and creamy smoothie bowl. Even after the fruit melt, it stays kind of creamy.  

You can even add another ice cube or two, to make it thicker. But ice, also melts and makes smoothies watery, in addition to the wet tofu. Keep this in mind.  

Tip - High-speed blender VS Travel-blender:

Another tip is, that you could even reduce the Greek yoghurt ratio slightly if you have a high-speed blender.

As they are powerful and you don’t need as much liquid or soft ingredients as with a less powerful blender.

You should add a little bit of liquid first and top up more along the process.

The same goes for the yogurt ratio, in this case, some recipes don’t ask for any milk or water.

Budget-blender

If you have a more affordable, slower travel blender, you should be fine, as long as you drop the tofu and yogurt in first.   

Most important rule: Don’t add any additional liquid. In my tofu recipes, I add only Greek yogurt, tofu and ice.   

If you skip the ice, then you are allowed a splash of milk. Only if you notice your blender needs something, and your tamper won’t help you either. Only THEN add a splash of liquid. 

IN SHORT:

A close up picture of Silken tofu, wihere light is reflecting on the top. You can see grey kitchen surface a wooden chopping board underneath the tofu, and plants in the background

Drain the liquid from the tofu packaging (don’t press)  

NO need for liquid, unless your ingredients get stuck  

Greek yogurt/ kefir + silken yogurt is “liquid” enough  

Don’t add too many ices’ cubes 

3. You didn’t cut it into even sizes.

I know what you’re thinking.

Soft tofu, can’t be cut into pieces. That doesn/t make much sense!

Right. Ideally, you should use soft tofu, and then it doesn’t matter. You can just throw the whole block in at once.

Buuuut…

 

As mentioned before, you COULD use in the WORST-CASE regular tofu (block tofu).   

Not ideal but possible.  

If you do, make sure you cut it into small and most importantly even size cubes.  

The same rule goes for fruits and veggies too.

When you prep them, before freezing them.

It’s super easy to get sloppy, but it helps. Trust me.

That ensures, that they get blended more evenly, and you aren’t left with any small bits.   

This is most important again if you’re blender is not extremely powerful.  Otherwise, if you end up with uneven cubes, ensure to throw in the tofu or fruits first, then blend it very well and smooth.

And then add in your other frozen fruits and ice, that creates the thickness, and that you don’t want to over-blend.

4. You used your blender wrong.

The blender time and how you “play” with your blender is also key when creating your smoothie. 

Especially, when you want to create a super thick bowl.

THICK SMOOTHIE BOWL:

Creating a thick smoothie with tofu is kind of easy, as tofu itself is super creamy. 

But it can super easily get way too watery. To avoid ending up with a half creamy MESSY MASS with water on top, listen up.  

Here are my tips:

The biggest mistakes, when it comes to creating thick smoothies
  • Blending the smoothie for too long = smoothie is getting super thin and watery (especially with a high-speed blender)  
  • Using a high setting and no tamper = the bottom of the fruits get super thin and liquid, while the top is not blended at all. 
  • Using too many ice cubes. You’ll be watering down your smoothie even further. Stick with 2-4 maximum, during hot temperatures.
  • Don’t rinse the excess tofu water from the packaging. (Also a safety concern)
Rather do THIS, instead:
  • Use the pulse setting (if your blender has got one): Push the pulse button down a few times in a row, to break down thick smoothie ingredients (like frozen bananas, frozen spinach/cauliflower etc.)   
  • Make use of your tamper. (Some less powerful blenders don’t have one, or they have A TWIST SYSTEM, THEN IT’S DIFFERENT) Stamp down, with the lid closed in a STRAIGHT line, to push the fruit from top to bottom. And also stir slightly, so the fruit from the side gets pushed to the bottom. But make sure you hold the blender, so it won’t fall off.  
  • Take your time. Turn off the blender in between, and then use the tamper to push down the thick mass from top to bottom and stir a little.  
  • Close the lid and blend on a slow setting for 5-10 seconds max. And only go slightly higher. Then use the blender and pulse setting in between. Repeat if necessary. Until you have a smooth, super thick mass. 

Creating a thick smoothie with tofu is kind of easy, as tofu itself is super creamy. 

But it can super easily get way too watery. To avoid ending up with a half creamy MESSY MASS with water on top, listen up.  

Here are my tips:

The biggest mistakes, when it comes to creating thick smoothies
  • Blending the smoothie for too long = smoothie is getting super thin and watery (especially with a high-speed blender)  
  • Using a high setting and no tamper = the bottom of the fruits get super thins and liquid, while the top is not blended at all. 
  • Using too many ice cubes. You’ll be watering down your smoothie even further. Stick with 2-4 maximum, during hot temperatures.
  • Don’t rinse the excess tofu water from the packaging. (Also a safety concern)
Rather do THIS, instead:
  • Use the pulse setting (if your blender has got one): Push the pulse button down a few times in a row, to break down thick smoothie ingredients (like frozen bananas, frozen spinach/cauliflower etc.)   
  • Make use of your tamper. (Some less powerful blenders don’t have one, or they have A TWIST SYSTEM, THEN IT’S DIFFERENT) Stamp down, with the lid closed in a STRAIGHT line, to push the fruit from top to bottom. And also stir slightly, so the fruit from the side gets pushed to the bottom. But make sure you hold the blender, so it won’t fall off.  
  • Take your time. Turn off the blender in between, and then use the tamper to push down the thick mass from top to bottom and stir a little.  
  • Close the lid and blend on a slow setting for 5-10 seconds max. And only go slightly higher. Then use the blender and pulse setting in between. Repeat if necessary. Until you have a smooth, super thick mass. 

DRINKABLE SMOOTHIE:

To create a smoothie, that to drink through a straw, is much easier.  

Again, as mentioned, you only need to drain the excess water from the package and transfer the tofu directly into the blender. You can add even milk to the smoothie plus yogurt if you like.  

Start slowly with the milk, and add more of your wand throughout the blending process. You don’t need to use the tamper or pulse setting too much, as you use more liquid than if you were creating a smoothie bowl.  

REMEMBER:

The longer you blend and the stronger your blender is, the thinner the smoothie becomes. 

5. You stored tofu wrong.

THICK SMOOTHIE BOWL:

There are a few points that make tofu fresh and a good base for smoothies.

BUT, if it’s not stored right, the meal or smoothie won’t be as good anymore.

Starting by the expiry date, how it needs to be stored to keep fresh and how you can tell if tofu has gone bad.

One example is when you freeze silken tofu.

 

Did you use frozen tofu?   

This is another COMMON mistake is when you want to add tofu in smoothies.

DON’T DO IT! 

 

Although it might sound like a great idea, it isn’t. After freezing tofu, you are changing its delicate structure.

And that’s what makes it so nice and creamy.   

Although some seem to have a different opinion in this area, and even say it might improve the texture. I disagree.

That’s one of the main reasons, besides its protein content why we are even using it.  

Your tofu won’t turn out smooth and silky, but rougher and a bit gummy like.  

Plus, silken tofu shouldn’t be frozen at all, because of its water content.

 

If you can’t freeze silken tofu, can you freeze tofu smoothies?

Only regular tofu should be frozen. 

However, you can freeze the smoothie itself. Because it’s already broken down and blended into tiny little bits.

In my opinion, it tastes the best fresh, but it still tastes deliciously frozen.

I have tried it, in the this recipe:

Simply add the tofu in freezer bags, or into freezer container.

Let them thaw overnight or a few hours during the day at least, and enjoy! Be aware. that the colour changes of the tofu. 

Silicone freezer bags

6. You cooked your tofu.

Did you cook your tofu before adding it to your smoothie? Another easy thing, that can happen.  

While it’s obvious for some, for others not so obvious.

Because, other high protein ingredients like beans and lentils, which you can also add into smoothies for example need to be cooked prior.

So, I understand, why you might think, that tofu should be cooked.

But please DON’T.

HOW TO ADD TOFU IN SMOOTHIES TO CREATE AN KILLER BREAKFAST AS OVERLAY TEXT WITH TOFU IN THE BACKGROUND PIWTH A PINK AND ORANGE BACKGROUND HALF AND HALF

How to make the perfect tofu smoothie

HOW TO ADD TOFU AS OVERLAY TO SMOOTHIES GUIDE TEXT, WITH TOFI IN THE BACKGROUND

How to add (Silken) Tofu in Smoothies

Jula
A short generel smoothie STEP by STEP guide, on how you need to add tofu to smoothies, and what's important.
Total Time 5 mins

Equipment

  • 1 Blender

Ingredients / Tools
  

  • 1 pack Silken Tofu

Instructions
 

  • Buy the correct tofu. Ideally silken soft tofu.
  • Don’t use frozen or cooked silken tofu. 
  • Drain silken tofu/ don’t press it.
    To avoid it becoming too watery and having safety issues (jumpt to the FAQ section, to read more about safety)
  • For a THIN SMOOTHIE: Add liquids such as milk, water or coconut water now to the blender.
  • For a THICK SMOOTHIE BOWL: Not much liquid is needed anymore. As silken tofu, contains a lot liquid. Unless you have a less powerful blender, then add a little bit more at the beginning.
  • Blend liquid ingredients first together with silken tofu (+ dry powders like cacao, spirulina etc) and then add fruits last to the blender.
  • Enjoy your smoothie ideally fresh! But you can also freeze it for around 5 months. The colour will change though (it gets darker)

It’s pretty simple, when you have a little guide.

3 ways- How to press tofu correctly 

1. Tofu press

That’s the best and most precise way to get the moisture out. Ensure when you buy a press, that it has not a small spiral because it might press the tofu block uneven.   

This is my favourite one, a friend has used it, and works very well: The Bamboo Tofu press. I absolutely love this one. You simply screw the tofu flat. After 15-20 minutes before its finished you can screw it even tighter. And the best thing is it presses the tofu block EVENLY.

Most other systems, can’t achieve this result. 

PROS: It’s easier and faster than methods 2 and 3.  

CONS: Not all tofu presses work well. You need to spend money. 

My favourite:
Bamboo Tofu Press

2nd favourite model:
Knob Tofu Press
(presses uneven though)

2. Heavy objects

how to press tofu

Simply ensure, to place the towels, around the tofu, so they can soak up all the moisture. I suggest using a thicker kitchen towel, so the water doesn’t soak through to the object, in case you are using books or anything valuable.  

Then place a bigger object with a flat surface on top of the tofu.  

The firmer the tofu, the easier the pressing works, as the tofu won’t crumble.   

PROS: No need to buy anything.  

CONS: The objects might slip off. You might not be able to get as much water out as getting it done from a press. 

3. Cut tofu into small blocks

If you are in a hurry, you could even slice the tofu in squares, so that the liquid, has more surface to run out too. If that makes sense.   

But you need to could it precisely in same size cubes, so that the pressing with the heavy objects works.   

So, it’s not my recommended and favourite method! Or you just squeeze the moisture out of the cubes individually, but then you use a lot of paper towels, and that’s also wasteful.  

PROS: It’s fast:  

CONS: You need to cut precisely. Or high sally of paper towels. 

How long you need to press tofu?

Regular tofu (Block):

It takes at least 15 minutes, for the moisture to fully leave the block, but it is highly recommended for tofu to get as dry as possible to wait at least 30 minutes, if not longer.  

Don’t skip this step guys! 😀 I know it’s tempting.   

It depends as well what you are planning to make, though. If you like it crispy, I am afraid, you want as much moisture out as possible.  

Do you need to press silken tofu?

You don’t need or should press Silken tofu, even though it contains the MOST water content.  

But silken tofu is super delicate and would just turn into a mushy mess. Even if you just try to pick it up, it just falls apart.

So, I’d suggest at least emptying the water. That is also good to be safe and not spread bacteria’s see the FAQ on how to eat tofu safely).

If you press silken tofu, you are destroying its fluffy texture and its natural shape. 

5 Takeaway tips

FAQ

How to add tofu in smoothies

No, you don’t need to cook tofu. Tofu is already ready to be eaten “raw”. The reason is, as it is not technically raw food, as it is precooked.   

You can read up more on how it’s made, to understand more.

The risk of getting sick from tofu is minimal, but certain risk groups should be with a weak immune system should be careful to eat raw food:  

  • Pregnant women  
  • Very young children  
  • Elderly  
  • & Anyone with a weak immune system  

However, there are a few risks risk, when you do eat tofu raw.   

Have a look at the risk and how to prevent them.

JUMP TO RISK 

  1. There are several benefits, why you might want to add “raw” tofu to your diet.  
  2. The most obvious reason: Uncooked gives you more opportunities for adding it in recipes like smoothies, ice cream, purees and more!   
  3. Raw tofu is an easy, quick and super inexpensive way how to add protein and other nutrition’s to your healthy diet.  
  4. If you use uncooked tofu, you don’t need to use any added oils.  
  5. Another factor is, that it is very low in calories, and in the uncooked version, it stays low calorie. Weight management is an important part of living a healthy lifestyle. 

There is just a very small risk of, that bacterias grow, etc, but it’s good to be aware of the risks.

  1. Drain off any liquid, that is in the packaging of the tofu (silken tofu contains a lot)  
  2. Storing tofu properly, to avoid germs from growing (Bacteria grows more likely at the temperatures of between 40–140°F (4–60°C)  
  3. Wash your hands, countertops, surfaces and utensils, that come in contact with raw tofu 

Have you ever seen, that tofu gone bad?

 

To ensure you are safe, you might want to figure out, if the tofu is still okay to eat.  

Tofu can be good for up to a year if it’s closed. But once opened, you need to be able to read the signs.  

  • Yellow discolouration  
  • Mouldy areas  
  • Firm tofu changes its texture: to softer, curdled  
  • Strong smell 
Block tofu:

HOOOOOLD ON.

Before you freeze block tofu, you’ll need to press your tofu properly, to ensure all water runs out of it.   

Here are 3 methods you can choose from. 

Then cut the tofu into squares.  

Then transfer them into a freezer bag or box.  

It can be stored for up to 5 months in a freezer. 

Silken tofu:

As mentioned already, you should not freeze silken tofu ideally. Especially not for smoothies. It won’t turn out as nice and creamy.

Because silken tofu will turn hard and very spongy, and it won’t make sense to use it as a base anymore.

You can rather instead chose regular tofu, which is already stiff.

Place the frozen tofu overnight into a bowl, to let it slowly thaw overnight.  

It’s better not to freeze tofu more than once.

The reason is, as it’s quite delicate and the texture and freshness is at risk when being frozen again. 

Tofu can be stored in the fridge for around 3-5 days.

Keep in in an airtight container with fresh water. 

It should be changed daily ideally, to keep the tofu as fresh as possible. 

Glass freezer container

Let's be friends.

Weekly free recipes. Opt-Out anytime.

 

What did you think?

Let me know in the comment section, below if this “How-To Guide” was of use.

 

Because you are now the expert, you like to try adding tofu into a Smoothie:

Smoothie Recipe: 20g High Protein Vegan Tofu Smoothie

Protein Guide: 63 INSANE Ways – HOW TO add PROTEIN (to your Smoothie)

See you next time, xx Jula

Leave a Comment

It would mean the world if you could rate my recipe!