Baking Hermann
Recipes

Whipped Tofu

Growing up in Germany, a great many weekends would start with a slice of bread, covered generously with quark followed by a spoonful of homemade strawberry jam. Quark is a type of dairy product that is almost like a very mild fresh cheese, if you imagined it strained, smoothened and instantly refrigerated. Its cold, soft texture makes it a refreshing base that perfectly carries a layer of jam. Rarely a weekend went by with my dad skipping this tradition and so it has forever burnt itself into my nostalgia of childhood.

Ever since moving away from Germany, quark was difficult to find. And since changing to a vegan diet, it has been off the menu altogether. Yet while experimenting with silken tofu, I happily stumbled upon something very similar in texture and, once cooled down and paired with jam, very similar in flavour too.

Beyond being a vessel for the countless jars of jam I have collected, whipped tofu is a versatile trick to have up your sleeve. You can easily turn it into a delicious dip, using spices, pastes and oils to mould it to that day’s cuisine. The possibilities are virtually endless and it only takes a couple of minutes from start to finish. Here are my two favourite ways to make whipped tofu. Once plain and once turned into a simple miso & sesame dip.

Ingredients

Whipped Tofu

  • 300g silken tofu

  • 30 ml lemon juice (2 tbsp)

Whipped Miso & Sesame Tofu

  • 1 tbsp white miso

  • 1/4 tsp sesame oil

Method

For the whipped tofu, line a sieve with cheesecloth and place it over a bowl. Add the tofu to the sieve and use the cheesecloth to squeeze out as much liquid as possible. The more liquid you remove, the thicker the whipped tofu will be.

Add the strained tofu to the bowl of a food processor along with the lemon juice and 1/4 tsp salt and blend until smooth. You can eat it straight away, but I like to pop it in the fridge and serve it cold.

Try it: the whipped tofu works really well as a quark-style base with jam on a slice of sourdough.

To make the whipped miso & sesame tofu, simply add both ingredients to the whipped tofu and blend again until combined. I like this to be a bit looser, almost the consistency of double cream, so either squeeze out less liquid at the first step or, if too late, just add a tbsp of water.

Whipped Tofu

Growing up in Germany, a great many weekends would start with a slice of bread, covered generously with quark followed by a spoonful of homemade strawberry jam. Quark is a type of dairy product that is almost like a very mild fresh cheese, if you imagined it strained, smoothened and instantly refrigerated. Its cold, soft texture makes it a refreshing base that perfectly carries a layer of jam. Rarely a weekend went by with my dad skipping this tradition and so it has forever burnt itself into my nostalgia of childhood.
5 from 1 vote
Course Staples
Servings 12 servings

Ingredients
  

Whipped Tofu

  • 300 g silken tofu
  • 30 ml lemon juice (2 tbsp)

Whipped Miso & Sesame Tofu

Instructions
 

  • For the whipped tofu, line a sieve with cheesecloth and place it over a bowl. Add the tofu to the sieve and use the cheesecloth to squeeze out as much liquid as possible. The more liquid you remove, the thicker the whipped tofu will be.
  • Add the strained tofu to the bowl of a food processor along with the lemon juice and 1/4 tsp salt and blend until smooth. You can eat it straightaway, but I like to pop it in the fridge and serve it cold.
  • To make the whipped miso & sesame tofu, simply add both ingredients to the whipped tofu and blend again until combined. I like this to be a bit looser, almost the consistency of double cream, so either squeeze out less liquid at the first step or, if too late, just add a tbsp of water.

Notes

Try it: the whipped tofu works really well as a quark-style base with jam on a slice of sourdough.
Tried this recipe?Add a comment below.

Latest Recipes

6 Comments

  1. Gigi

    Delicious! Forget about dairy-based fatty dips! This is delicious and better protein. It’s in my rotation.

    Reply
    • Julius Fiedler

      Amazing, that’s wonderful to hear!

      Reply
  2. Leigh Maynard

    Had whipped Tofu for the first time yesterday and loved it, hence finding your recipe. Can I just ask, how long does it last in the fridge?

    Reply
    • Julius Fiedler

      I’d keep it for around 2-3 days in an airtight container in the fridge.

      Reply
  3. Christina Wright

    5 stars
    it was amazing! Can you freeze the whipped tofu?

    Reply
    • Julius Fiedler

      I haven’t tried it, but am afraid it’ll lose quite a bite of water while thawing and therefore not keep its creamy consistency.

      Reply
5 from 1 vote

Submit a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Recent Recipes

Gelo di Mandarino (Italian Mandarin Jelly)

Gelo di Mandarino (Italian Mandarin Jelly)

What is Gelo di Mandarino? Gelo di Mandarino is a refreshing Italian mandarin jelly straight from the heart of Sicily. This traditionally vegan dessert transforms fresh, juicy mandarins into a smooth, jellied treat that’s perfect for any occasion. The sweet-tart burst...

Liang Pi (Chinese Spicy Cold Skin Noodles)

Liang Pi (Chinese Spicy Cold Skin Noodles)

What is Liang Pi? Liang Pi, commonly known as "cold skin noodles," is a refreshing and spicy dish that comes from Shaanxi, China. This traditionally vegan staple is loved for its unique blend of light, slippery noodles tossed in a bold, tangy sauce with springy wheat...

How to Make Liang Pi (Chinese Wheat Starch Noodles)

How to Make Liang Pi (Chinese Wheat Starch Noodles)

What is Liang Pi? Liang Pi, often called Chinese cold skin noodles, is a popular noodle variety from the Shaanxi province of China. These light and springy noodles are made from wheat starch that is typically leftover after making a batch of Chinese Wheat Gluten,...

Lolli con Fave (Pasta with Fava Beans)

Lolli con Fave (Pasta with Fava Beans)

What is Lolli con Fave? Lolli con Fave is a traditional recipe from Modica, Sicily. It champions the local Fava Cottoia di Modica beans (broad beans), which are protected under the Slow Food presidium. This specific fava bean variety can be difficult to find outside...

Easy Homemade Pita Recipe (Step-by-Step)

Easy Homemade Pita Recipe (Step-by-Step)

When it comes to pita, many know them stuffed with falafel, tahini sauce and chopped salad. It's a common street food in many parts of the Middle East, but the most popular version is often found in Israel, where the pitas are even fluffier to give you a large, soft...