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. If you're out of tofu or need a different profile, these are the closest functional swaps — ranked by how similar they are on the balancing numbers, with the impact of each swap.
Swap ~1:1, then -8% solids — adjust to compensate.
Swap ~1:1, then expect only minor balance shifts.
Swap ~1:1, then expect only minor balance shifts.
Swap ~1:1, then -12% solids — adjust to compensate.
Swap ~1:1, then -14% solids — adjust to compensate.
Test the swap before you make it
Free balancer · no signup wall · see exactly how the substitution shifts PAC, POD and Total Solids.
Open the balancer