Why is silken tofu less protein than other types?

December 19, 2025 •

4 min read

Silken tofu is known for its smooth, custard-like texture, but it contains significantly less protein per ounce than firm tofu. The primary reason why is silken tofu less protein is a distinct production method that forgoes the pressing process used for firmer varieties, resulting in a higher water content.

Quick Summary

The higher water content and unpressed production method of silken tofu result in a lower protein concentration compared to denser, pressed types of tofu. It is made by coagulating soy milk directly in its container without pressing out the whey, which keeps the protein less concentrated per serving.

Key Points

Higher Water Content: Silken tofu's delicate texture is a result of it being unpressed, which means it retains more water and thus has a lower protein concentration per serving.
Unpressed Production: Unlike firm tofu, silken tofu is not pressed during manufacturing. The soy curds are allowed to set directly in their packaging, resulting in a smooth, pudding-like consistency.
Denser Tofu, More Protein: The firmer the tofu, the higher the protein content. This is because denser tofus have had more water pressed out, concentrating the soy protein.
Different Culinary Uses: Silken tofu is ideal for blending into creamy sauces, smoothies, and desserts, while firm tofu is best for stir-fries, grilling, and recipes where it needs to hold its shape.
Versatility Over Density: The lower protein is a feature, not a bug, for many recipes. Silken tofu's ability to create creamy, dairy-free alternatives without heaviness is its main advantage.
Nutrient Concentration: Since water is removed from firm tofu, its nutrients like protein, calories, and minerals become more concentrated compared to the more hydrated silken variety.

Understanding the Production Process

To understand why is silken tofu less protein, you must first understand the fundamental differences in how it's made compared to other types. Both regular (block) tofu and silken tofu begin with soybeans that are soaked, ground, and cooked to create soy milk. The real divergence happens after the coagulant is added and the curds begin to form.

The 'Unpressed' Method of Silken Tofu

Silken tofu, or kinugoshi-dōfu in Japanese, is made using a process called 'unpressed coagulation'. After adding a coagulant, such as glucono delta-lactone (GDL), to hot soy milk, the mixture is poured directly into its final container. It is then sealed and allowed to set without any pressing. This creates a smooth, delicate, and custard-like texture, but also means a significant amount of water is retained within the final product. Because the curds are never separated and pressed, the protein from the soy milk remains suspended in a larger volume of liquid, making the protein less concentrated by weight.

The 'Pressed' Method of Firm Tofu

In contrast, regular tofu (firm, extra-firm, etc.) undergoes an additional, crucial step. After coagulation, the curds are broken up and the liquid whey is drained off. The curds are then pressed into a block, squeezing out more of the water. The longer the curds are pressed, the firmer and denser the final product becomes. This pressing process effectively removes water and concentrates the soy solids, including the protein, resulting in a higher protein density per serving.

A Comparison of Protein and Water Content

The water content is the single most important factor determining the difference in protein levels. The more water present, the less concentrated the protein will be. Think of it like making a smoothie: adding more water dilutes the ingredients, while removing water concentrates them. Firm tofu is a protein concentrate, while silken tofu is a more hydrated, less dense form.

Comparative Nutritional Content (per 100g serving)

To illustrate this point, consider the typical nutritional values for different tofu types. While these can vary by brand and preparation, the pattern remains consistent.


Nutrient	Silken Tofu (Approx.)	Firm Tofu (Approx.)
Protein	4-6 grams	10-12 grams
Water Content	Very High	Lower
Calories	Lower (due to more water)	Higher (due to more solids)
Texture	Soft, smooth, custard-like	Dense, solid, holds shape
Best For	Blended sauces, smoothies, desserts	Stir-fries, grilling, baking

Culinary Applications and Implications

While lower in protein, silken tofu's delicate texture is a major asset in cooking. It's not meant to be a dense protein source like firm tofu. Instead, it's a versatile ingredient for adding creaminess and body to a variety of dishes without adding heavy fats or a grainy texture. This makes it an ideal substitute for dairy products in vegan recipes.

Ways to Use Silken Tofu:

Smoothies: Blends perfectly to add a creamy texture and a protein boost without a strong soy flavor.
Dressings and Sauces: Can be pureed to create rich, velvety, dairy-free sauces for pasta or salads.
Desserts: The smooth consistency is perfect for creating vegan cheesecakes, puddings, or mousses.
Soups: Blending silken tofu into soups creates a thick and creamy texture without using heavy cream.
Egg Substitute: It can be used as an egg replacer in some baking recipes.

How to Maximize Protein Intake from Tofu

If your goal is to maximize your protein intake, choose firmer varieties of tofu. The density of extra-firm or super-firm tofu means you get more protein per bite. Additionally, pressing the tofu yourself at home can help. Simply wrap the block in a paper towel or dishcloth and place a heavy object on top to press out the excess moisture. This will further concentrate the protein and create a denser texture that is perfect for frying or grilling.

The Final Verdict

Ultimately, the lower protein content of silken tofu isn't a flaw but a natural result of its distinct manufacturing process. The presence of more water, and the absence of a pressing step, is what gives it its uniquely delicate texture. Choosing between silken and firm tofu depends entirely on your culinary goals and desired texture, not just the protein count. For sauces, creams, and smoothies, silken is the clear winner, while firm is the superior choice for stir-fries and dishes where the tofu needs to hold its shape.

Conclusion

In summary, the reason why is silken tofu less protein comes down to a matter of water content. Its gentle, unpressed production process retains more liquid, dispersing the available soy protein across a larger volume. This contrasts with the pressing method used for firmer tofus, which squeezes out water to create a denser, more protein-concentrated block. Both forms offer distinct culinary advantages based on their unique textures, so understanding the difference allows you to choose the right tofu for your specific recipe needs.

Outbound Link

For more detailed nutritional information on different tofu types, you can explore resources like the USDA FoodData Central database.

Frequently Asked Questions

The main difference is the water content and texture. Silken tofu has a high water content and a smooth, custard-like texture because it is not pressed. Firm tofu is pressed to remove excess water, giving it a dense, solid consistency and higher protein concentration.

Yes, pressing firm or extra-firm tofu at home removes more water, which further concentrates the protein and other nutrients. This results in a denser texture and a higher protein-to-water ratio per bite.

Yes, you can use silken tofu in a smoothie to boost protein. While it contains less protein than firm tofu per volume, it adds a wonderfully creamy texture and still contributes to your overall protein intake.

Choose based on the desired texture and structural integrity. Use silken tofu when you need a smooth, creamy result (sauces, desserts). Use firm tofu when you need the tofu to hold its shape (stir-fries, baking, grilling).

Yes, silken tofu is still nutritious. It is naturally gluten-free and low in calories, and depending on the coagulant used, it can be a source of calcium. It provides all nine essential amino acids, making it a complete protein.

The packaging method is part of its production. The soy milk is coagulated directly inside the sealed, shelf-stable carton. This process allows it to be stored unrefrigerated until opened, extending its shelf life.

No, the quality of the protein does not differ. All tofu provides a complete protein profile, containing all nine essential amino acids. The difference is only in the concentration of that protein due to the variation in water content.