Plant Milks
Substitutes for Tofu in gelato
Tofu is coagulated soy-milk curd, a soft white block that is roughly 85% water with about 8% plant protein and 5% fat. In gelato it serves as a neutral, dairy-free base solid that adds body, creaminess, and protein to vegan and plant-based recipes. Closest matches on the balancing numbers, ranked. Swap and adjust as noted.
Swap ~1:1, then -8% solids, adjust to compensate.
Nearly interchangeable on the balancing numbers: swap ~1:1 and choose on flavor, color, cost or availability.
Nearly interchangeable on the balancing numbers: swap ~1:1 and choose on flavor, color, cost or availability.
Swap ~1:1, then -12% solids, adjust to compensate.
Swap ~1:1, then -14% solids, adjust to compensate.
See the swap in a real recipe
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