18 Delicious Silken Tofu Dessert Recipes Easy

Dive into the creamy, dreamy world of silken tofu desserts where indulgence meets simplicity! Whether you’re a tofu newbie or a plant-based pro, these 18 easy recipes will transform your dessert game with minimal effort and maximum flavor. From velvety chocolate mousse to refreshing fruit parfaits, get ready to satisfy your sweet tooth in the healthiest way possible. Let’s make dessert time both delicious and nutritious!

Silken Tofu Chocolate Mousse

Who knew that silken tofu could transform into such a luxurious dessert? This Silken Tofu Chocolate Mousse is a dreamy, guilt-free treat that’s as easy to make as it is delicious.

Ingredients

• 12 oz silken tofu, drained
• 1/2 cup semi-sweet chocolate chips
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/8 tsp salt

Instructions

1. Melt the 1/2 cup semi-sweet chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth.
2. In a blender, combine the melted chocolate, 12 oz silken tofu, 1/4 cup maple syrup, 1 tsp vanilla extract, and 1/8 tsp salt. Blend until completely smooth and creamy.
3. Divide the mixture among serving dishes and refrigerate for at least 2 hours, or until set.

The magic of this mousse lies in its velvety texture and rich chocolate flavor, all while being surprisingly light. It’s a testament to how simple ingredients can create something extraordinary.

Tip: For an extra touch of elegance, top with fresh berries or a sprinkle of cocoa powder before serving.

Silken Tofu Berry Parfait

This Silken Tofu Berry Parfait is a dreamy, no-bake dessert that layers creamy tofu with vibrant berries for a treat that’s as beautiful as it is delicious.

Ingredients

• 1 (12 oz) package silken tofu, drained
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1 cup mixed berries (strawberries, blueberries, raspberries)
• 1/2 cup granola
• Fresh mint leaves for garnish (optional)

Instructions

1. In a blender, combine the silken tofu, maple syrup, and vanilla extract. Blend until smooth and creamy, about 1 minute.
2. In serving glasses, start layering with a spoonful of the tofu mixture, followed by a layer of mixed berries, and then a sprinkle of granola. Repeat the layers until the glasses are filled, finishing with a few berries and a mint leaf on top for garnish.
3. Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.

The magic of this parfait lies in the silken tofu’s velvety texture, which pairs perfectly with the juicy berries and crunchy granola for a dessert that’s satisfying yet light.

Tip: For an extra touch of sweetness, drizzle a little extra maple syrup over the top before serving.

Silken Tofu Matcha Pudding

Dive into the creamy, dreamy world of this Silken Tofu Matcha Pudding, a dessert that’s as nourishing as it is indulgent.

Ingredients

• 1 (12-ounce) package silken tofu
• 2 tablespoons matcha powder
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• A pinch of salt

Instructions

1. In a blender, combine the silken tofu, matcha powder, maple syrup, vanilla extract, and a pinch of salt. Blend until smooth and creamy, about 1 minute.
2. Pour the mixture into 4 small serving cups or ramekins. Cover and refrigerate for at least 2 hours, or until set.
3. Serve chilled, garnished with a light dusting of matcha powder if desired.

The magic of this pudding lies in its velvety texture and the perfect balance of earthy matcha with the subtle sweetness of maple syrup.

Tip: For an extra touch of elegance, top with fresh berries or a drizzle of coconut cream before serving.

Silken Tofu Coconut Cream Pie

Silken Tofu Coconut Cream Pie is a dreamy, dairy-free dessert that’s surprisingly simple to whip up, offering a silky texture and tropical flavor that’ll transport you straight to paradise.

Ingredients

• 1 9-inch pre-baked pie crust
• 1 14-oz package silken tofu
• 1 cup coconut cream
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1 cup shredded coconut, toasted

Instructions

1. In a blender, combine the silken tofu, coconut cream, granulated sugar, cornstarch, vanilla extract, and salt. Blend until smooth.
2. Pour the mixture into a saucepan and cook over medium heat, stirring constantly, until it thickens, about 5-7 minutes.
3. Remove from heat and let cool slightly before pouring into the pre-baked pie crust. Smooth the top with a spatula.
4. Sprinkle the toasted shredded coconut evenly over the top of the pie.
5. Chill in the refrigerator for at least 4 hours, or until set.

The magic of this pie lies in its velvety texture and the way the toasted coconut adds a delightful crunch, making every bite a perfect balance of smooth and crispy.

Tip: For an extra coconutty flavor, toast the shredded coconut until it’s golden brown before sprinkling it on top.

Silken Tofu Banana Bread

Who knew silken tofu could transform banana bread into such a moist, protein-packed delight? This recipe is a game-changer for breakfast or snack time.

Ingredients

• 1 1/2 cups mashed ripe bananas (about 3 medium)
• 1/2 cup silken tofu, blended until smooth
• 1/3 cup melted coconut oil
• 3/4 cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon

Instructions

1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan.
2. In a large bowl, mix the mashed bananas, blended silken tofu, melted coconut oil, brown sugar, eggs, and vanilla extract until well combined.
3. In another bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon.
4. Gradually add the dry ingredients to the wet ingredients, stirring just until incorporated.
5. Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The silken tofu not only adds a subtle richness but also keeps the bread incredibly moist for days. It’s the perfect twist on a classic that’ll have everyone asking for seconds.

Tip: For an extra flavor boost, fold in 1/2 cup of chopped walnuts or chocolate chips into the batter before baking.

Silken Tofu Cheesecake

This Silken Tofu Cheesecake is a dreamy, dairy-free dessert that’s surprisingly simple to whip up, offering a light and creamy texture that’ll have everyone asking for seconds.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup melted coconut oil
• 2 tbsp maple syrup
• 16 oz silken tofu, drained
• 8 oz dairy-free cream cheese
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1 tbsp lemon juice
• 1/4 tsp salt

Instructions

1. Preheat your oven to 350°F. Mix the graham cracker crumbs, melted coconut oil, and maple syrup in a bowl until well combined. Press the mixture firmly into the bottom of a 7-inch springform pan to form the crust.
2. Bake the crust for 10 minutes, then let it cool while you prepare the filling.
3. In a blender, combine the silken tofu, dairy-free cream cheese, granulated sugar, vanilla extract, lemon juice, and salt. Blend until the mixture is completely smooth.
4. Pour the filling over the cooled crust, smoothing the top with a spatula. Bake for 40 minutes, or until the edges are set but the center still jiggles slightly.
5. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually. Then, refrigerate for at least 4 hours before serving.

The magic of this cheesecake lies in its silky texture and the perfect balance of tangy and sweet, all without a drop of dairy. It’s a showstopper that’s as kind to your body as it is to your taste buds.

Tip: For an extra touch of elegance, top with fresh berries or a drizzle of chocolate sauce before serving.

Silken Tofu Pumpkin Pie

This Silken Tofu Pumpkin Pie is a creamy, dreamy twist on the classic, offering a lighter texture without sacrificing any of the cozy flavors we love.

Ingredients

• 1 (14 oz) can pure pumpkin puree
• 1 (12.3 oz) package silken tofu, drained
• 3/4 cup granulated sugar
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1/4 tsp salt
• 1 tsp pure vanilla extract
• 1 unbaked 9-inch pie crust

Instructions

1. Preheat your oven to 350°F.
2. In a blender, combine the pumpkin puree, silken tofu, 3/4 cup granulated sugar, 1 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground cloves, 1/4 tsp salt, and 1 tsp pure vanilla extract. Blend until smooth.
3. Pour the filling into the unbaked 9-inch pie crust, smoothing the top with a spatula.
4. Bake for 50-55 minutes, or until the filling is set and the crust is golden. A toothpick inserted into the center should come out clean.
5. Allow the pie to cool completely on a wire rack before serving. This lets the filling firm up perfectly.

The silken tofu not only makes this pie incredibly smooth but also adds a protein boost, making it a guilt-free indulgence.

Tip: For an extra smooth texture, press the silken tofu between paper towels to remove excess moisture before blending.

Silken Tofu Mango Sorbet

This Silken Tofu Mango Sorbet is a dreamy, dairy-free dessert that combines the creamy texture of tofu with the tropical sweetness of mango for a refreshing treat.

Ingredients

• 1 cup silken tofu, drained
• 2 cups ripe mango, peeled and diced
• 1/4 cup agave syrup
• 1 tbsp lime juice
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions

1. In a blender, combine the silken tofu, diced mango, agave syrup, lime juice, vanilla extract, and a pinch of salt.
2. Blend on high speed until the mixture is completely smooth, about 2 minutes.
3. Pour the mixture into a shallow dish and freeze for 1 hour.
4. After 1 hour, stir the mixture with a fork to break up any ice crystals, then return to the freezer.
5. Repeat the stirring process every 30 minutes for the next 2 hours, or until the sorbet is firm but still scoopable.
6. Serve immediately or transfer to an airtight container and freeze until ready to serve.

The magic of this sorbet lies in its velvety texture, achieved by the silken tofu, which makes it irresistibly smooth without any dairy. The vibrant mango flavor shines through, offering a perfect balance of sweetness and tang.

Tip: For an extra tropical twist, garnish with fresh mint leaves or a sprinkle of shredded coconut before serving.

Silken Tofu Almond Butter Cups

These Silken Tofu Almond Butter Cups are a dreamy, dairy-free twist on the classic peanut butter cup, blending creamy almond butter with the smooth texture of silken tofu for a guilt-free treat.

Ingredients

• 1 cup dark chocolate chips
• 1/2 cup almond butter
• 1/2 cup silken tofu, drained
• 2 tbsp maple syrup
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions

1. Line a mini muffin tin with paper liners and set aside.
2. In a microwave-safe bowl, melt the dark chocolate chips in 30-second intervals, stirring between each, until smooth.
3. Spoon 1 teaspoon of melted chocolate into each liner, spreading it up the sides slightly. Freeze for 10 minutes to set.
4. In a blender, combine almond butter, silken tofu, maple syrup, vanilla extract, and a pinch of salt. Blend until smooth.
5. Remove the muffin tin from the freezer. Spoon 1 teaspoon of the almond butter mixture into each cup, then top with another teaspoon of melted chocolate.
6. Freeze for another 20 minutes, or until fully set.

The magic of these cups lies in the silken tofu, which adds a luxuriously creamy texture without overpowering the rich almond butter and chocolate flavors.

Tip: For an extra crunch, sprinkle a few chopped almonds on top before the final freeze.

Silken Tofu Coffee Jelly

Silken Tofu Coffee Jelly is a dreamy, no-bake dessert that combines the creamy texture of tofu with the rich flavor of coffee, perfect for those who love a little caffeine in their sweets.

Ingredients

• 1 package (12 oz) silken tofu
• 1 cup strong brewed coffee, cooled
• 1/4 cup sugar
• 1 tbsp gelatin powder
• 2 tbsp cold water
• Whipped cream and chocolate shavings for garnish (optional)

Instructions

1. In a small bowl, sprinkle 1 tbsp gelatin powder over 2 tbsp cold water. Let it bloom for 5 minutes.
2. Heat the bloomed gelatin in the microwave for 15 seconds or until fully dissolved. Stir into the cooled coffee along with 1/4 cup sugar until completely mixed.
3. Blend the silken tofu until smooth in a blender. Gradually add the coffee mixture, blending until fully incorporated.
4. Pour the mixture into serving glasses or a mold. Refrigerate for at least 4 hours, or until set.
5. Before serving, top with whipped cream and chocolate shavings if desired.

The magic of this dessert lies in its velvety texture and the bold coffee flavor that shines through, making it a sophisticated yet simple treat.

Tip: For a decaf version, use decaffeinated coffee without altering the recipe’s steps or texture.

Silken Tofu Peanut Butter Cookies

These Silken Tofu Peanut Butter Cookies are a dreamy, protein-packed twist on the classic, offering a melt-in-your-mouth texture that’s irresistibly soft and chewy.

Ingredients

• 1 cup creamy peanut butter
• 1/2 cup silken tofu, drained
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, mix together 1 cup creamy peanut butter, 1/2 cup silken tofu, 1/2 cup granulated sugar, 1/2 cup brown sugar, and 1 tsp vanilla extract until smooth.
3. In another bowl, whisk together 1 cup all-purpose flour, 1/2 tsp baking soda, and 1/4 tsp salt. Gradually add to the peanut butter mixture, stirring until just combined.
4. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten slightly with a fork in a crisscross pattern.
5. Bake for 10-12 minutes, until the edges are just set but the centers are still soft. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

The secret to these cookies’ tender crumb? Silken tofu keeps them moist without overshadowing the rich peanut butter flavor.

Tip: For extra crunch, press a few peanut halves into the tops of the cookies before baking.

Silken Tofu Vanilla Ice Cream

Who knew silken tofu could transform into such a creamy, dreamy vanilla ice cream? This dairy-free delight is a game-changer for vegans and the lactose-intolerant alike.

Ingredients

• 1 (12-ounce) package silken tofu
• 1/2 cup granulated sugar
• 1/4 cup maple syrup
• 1 tablespoon pure vanilla extract
• 1/4 teaspoon salt

Instructions

1. In a blender, combine the silken tofu, granulated sugar, maple syrup, pure vanilla extract, and salt. Blend until completely smooth, about 2 minutes.
2. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.
3. Transfer the ice cream to a freezer-safe container and freeze for at least 4 hours, or until firm.

The magic of this recipe lies in its simplicity and the surprising creaminess that silken tofu brings to the table—no one will guess it’s dairy-free!

Tip: For an extra vanilla punch, scrape the seeds from a vanilla bean into the blender along with the other ingredients.

Silken Tofu Lemon Bars

These Silken Tofu Lemon Bars are a dreamy, dairy-free twist on the classic dessert, offering a creamy texture and a bright, citrusy zing that’s irresistibly refreshing.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup melted coconut oil
• 2 tbsp maple syrup
• 1 (12 oz) package silken tofu
• 1/2 cup lemon juice (about 3 lemons)
• 1/4 cup coconut sugar
• 2 tbsp cornstarch
• 1 tsp vanilla extract
• Zest of 1 lemon

Instructions

1. Preheat your oven to 350°F. Mix 1 1/2 cups graham cracker crumbs with 1/4 cup melted coconut oil and 2 tbsp maple syrup until well combined. Press firmly into the bottom of an 8×8 inch baking dish to form the crust. Bake for 10 minutes, then let cool.
2. In a blender, combine the silken tofu, 1/2 cup lemon juice, 1/4 cup coconut sugar, 2 tbsp cornstarch, 1 tsp vanilla extract, and zest of 1 lemon. Blend until smooth and creamy.
3. Pour the tofu mixture over the cooled crust. Bake at 350°F for 25 minutes, or until the edges are set but the center still jiggles slightly.
4. Let cool to room temperature, then refrigerate for at least 4 hours before slicing into bars.

The magic of these bars lies in their silky-smooth filling, achieved by the silken tofu, which mimics the richness of traditional lemon bars without any dairy.

Tip: For an extra tangy kick, add an additional tablespoon of lemon zest to the filling before blending.

Silken Tofu Raspberry Swirl Brownies

These Silken Tofu Raspberry Swirl Brownies are a dreamy twist on the classic, blending rich chocolate with tart raspberry for a dessert that’s as beautiful as it is delicious.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup silken tofu, blended until smooth
• 1/4 cup raspberry jam

Instructions

1. Preheat your oven to 350°F and line an 8-inch square baking pan with parchment paper.
2. In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 cup unsweetened cocoa powder, and 1/2 teaspoon salt.
3. In a large bowl, mix 1/2 cup melted unsalted butter with 1 cup granulated sugar until well combined. Add 2 large eggs and 1 teaspoon vanilla extract, mixing until smooth.
4. Fold the dry ingredients into the wet ingredients until just combined, then stir in 1/2 cup blended silken tofu for a fudgy texture.
5. Pour the batter into the prepared pan. Dollop 1/4 cup raspberry jam on top and use a knife to swirl it into the batter.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

The silken tofu not only adds moisture but keeps these brownies incredibly soft, while the raspberry swirl offers a bright contrast to the deep chocolate flavor.

Tip: For an extra raspberry punch, gently fold a handful of fresh raspberries into the batter before baking.

Silken Tofu Caramel Flan

Silken Tofu Caramel Flan is a dreamy, dairy-free twist on the classic dessert, blending the creamy texture of tofu with the rich sweetness of caramel for a guilt-free indulgence.

Ingredients

• 1 cup granulated sugar
• 1/4 cup water
• 14 oz silken tofu
• 1/2 cup coconut milk
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions

1. Preheat your oven to 350°F. Place six ramekins in a large baking dish.
2. In a small saucepan, combine 1 cup granulated sugar and 1/4 cup water over medium heat. Stir until the sugar dissolves, then stop stirring and let it boil until it turns a deep amber color, about 10 minutes. Quickly pour the caramel into the ramekins, tilting to coat the bottoms evenly.
3. In a blender, puree 14 oz silken tofu, 1/2 cup coconut milk, 1/4 cup maple syrup, 1 tsp vanilla extract, and 1/4 tsp salt until smooth. Divide the mixture among the caramel-lined ramekins.
4. Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins. Bake for 40 minutes, or until the flan is set but still jiggly in the center.
5. Remove from the oven and let cool in the water bath for 30 minutes. Chill in the refrigerator for at least 2 hours before serving.

The magic of this flan lies in its velvety texture and the way the caramel seeps into the tofu, creating layers of flavor that are both light and decadent.

Tip: For a cleaner unmolding, run a knife around the edge of the flan before inverting it onto a plate.

Silken Tofu Blueberry Muffins

These Silken Tofu Blueberry Muffins are a delightful twist on the classic, offering a moist texture and a subtle richness that’ll have everyone asking for the secret ingredient.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup silken tofu, blended until smooth
• 1/4 cup vegetable oil
• 1 tsp vanilla extract
• 1 cup fresh blueberries

Instructions

1. Preheat your oven to 375°F and line a muffin tin with paper liners.
2. In a large bowl, whisk together 1 cup all-purpose flour, 1/2 cup sugar, 1 tsp baking powder, and 1/4 tsp salt.
3. In another bowl, mix 1/2 cup blended silken tofu, 1/4 cup vegetable oil, and 1 tsp vanilla extract until well combined.
4. Gently fold the wet ingredients into the dry ingredients until just combined, then carefully stir in 1 cup fresh blueberries.
5. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

The silken tofu not only adds a protein boost but also creates an incredibly tender crumb that pairs perfectly with the burst of juicy blueberries.

Tip: For an extra touch of sweetness, sprinkle the tops with a little sugar before baking.

Silken Tofu Hazelnut Spread

Looking for a creamy, dreamy spread that’s both indulgent and wholesome? This Silken Tofu Hazelnut Spread is your answer, blending smooth tofu with rich hazelnuts for a guilt-free treat.

Ingredients

• 1 cup silken tofu, drained
• 1/2 cup roasted hazelnuts
• 3 tbsp maple syrup
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions

1. In a food processor, blend 1/2 cup roasted hazelnuts until they form a fine meal.
2. Add 1 cup silken tofu, 3 tbsp maple syrup, 1 tsp vanilla extract, and 1/4 tsp salt to the hazelnut meal. Process until the mixture is completely smooth, scraping down the sides as needed.
3. Transfer the spread to a jar and refrigerate for at least 1 hour to thicken.

This spread stands out for its velvety texture and the perfect balance of nutty and sweet flavors, making it an ideal topping for toast or fruit.

Tip: For an extra nutty flavor, toast the hazelnuts for a few extra minutes before blending.

Silken Tofu Apple Crumble

This Silken Tofu Apple Crumble is a delightful twist on the classic dessert, combining the creamy texture of tofu with the sweet tartness of apples for a guilt-free treat.

Ingredients

• 2 cups peeled and diced apples
• 1 cup silken tofu, blended until smooth
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1 cup all-purpose flour
• 1/2 cup rolled oats
• 1/4 cup brown sugar
• 1/4 cup unsalted butter, melted

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish.
2. In a bowl, mix the diced apples with 1/4 cup granulated sugar, vanilla extract, and ground cinnamon. Spread evenly in the prepared dish.
3. Pour the blended silken tofu over the apple mixture, spreading gently to cover.
4. In another bowl, combine the flour, rolled oats, remaining 1/4 cup granulated sugar, brown sugar, and melted butter to form the crumble topping. Sprinkle over the tofu layer.
5. Bake for 30 minutes, or until the topping is golden and the apples are tender.

The magic of this dessert lies in the silken tofu layer, which bakes into a custard-like consistency, perfectly complementing the crunchy oat topping and soft apples.

Tip: For an extra crunch, add a handful of chopped nuts to the crumble topping before baking.

Conclusion

We hope this roundup of 18 silken tofu desserts inspires your next sweet adventure! Each recipe is a testament to how versatile and delightful tofu can be in desserts. Don’t forget to try them out, share your favorites in the comments, and pin your must-makes on Pinterest. Happy cooking, and here’s to many delicious, creamy treats ahead!

George Moore

George Moore, co-founder of Wine Flavor Guru, is a charismatic entrepreneur with a rich background in California’s wine industry. Alongside Sylvia, he transformed a Sonoma County vineyard into a source of premium wines. George’s expertise in sourcing exceptional grapes and his approachable style make wine appreciation both accessible and engaging.