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I’ve got a treat for you today! This Salted Caramel Silken Tofu with Hazelnuts is creamy, crunchy, and salty-sweet perfection.
It’s one of those desserts that feels fancy but takes almost no effort. Plus, no baking. Just layers of silky tofu, gooey caramel, and toasted nuts.
🍽 Why I Love This Recipe
This dish has become my go-to when I want something easy but impressive. The textures together are unreal.
- Silken tofu is like a creamy cloud under that rich caramel.
- Roasted hazelnuts give it a crunchy, nutty finish.
- The salted caramel balances the sweet and salty in the best way.
- You only need a handful of ingredients.
- It looks gorgeous in little jars or glasses.
I first made this for a dinner party when I had no time to bake. People loved it and couldn’t believe it was tofu.
Makes: 4 small servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
🛒 What You’ll Need
- 1 block (12 oz) silken tofu, drained
- 1/2 cup granulated sugar
- 2 tbsp unsalted butter
- 1/4 cup heavy cream
- 1/2 tsp sea salt (plus extra for topping)
- 1/3 cup hazelnuts, roughly chopped
👩🍳 Pro Tips
- Pat the tofu dry gently to remove extra moisture.
- Toast your hazelnuts ahead of time for max flavor.
- Make the caramel low and slow—don’t rush it or it’ll burn.
- Chill your tofu if you want a cooler dessert.
- Sprinkle sea salt on top right before serving for the best texture.
🔧 Tools You’ll Need
- Small saucepan
- Silicone spatula
- Whisk
- Sharp knife and cutting board (for hazelnuts)
- Serving glasses or jars
- Measuring cups and spoons
🔄 Substitutions & Variations
- Swap hazelnuts for almonds, pecans, or pistachios.
- Use coconut cream instead of heavy cream for a dairy-free version.
- Add a dash of vanilla extract to the caramel for more depth.
- Try maple syrup caramel if you prefer natural sweeteners.
🕑 Make Ahead Tips
- You can make the caramel sauce 3 days ahead and store it in the fridge.
- Toast the nuts ahead and keep them in an airtight jar.
- Assemble the dessert a few hours before serving, but add the nuts and salt last minute.
👩🍳 Instructions
Step 1: Toast the Hazelnuts
Roughly chop your hazelnuts. Toast them in a dry pan over medium heat for 3–4 minutes, stirring often until fragrant and golden.
Step 2: Make the Salted Caramel
In a small saucepan, melt the sugar over medium-low heat, stirring gently with a spatula until fully melted and amber-colored.
Add the butter and whisk until smooth, then pour in the cream and whisk again until creamy and combined. Stir in the sea salt.
Step 3: Prep the Tofu
Drain the silken tofu carefully and gently pat it dry. Slice or scoop into serving glasses in even layers.
Step 4: Layer It Up
Spoon warm salted caramel sauce over each tofu layer. Let it drip down the sides a little.
Step 5: Add the Hazelnuts & Finish
Sprinkle the toasted hazelnuts over the caramel. Finish with a tiny pinch of sea salt.
Step 6: Serve & Enjoy
Serve right away while the caramel is warm, or chill it for later.
🍴 Leftovers & Storage
- Cover leftovers with plastic wrap or a lid and store in the fridge for up to 3 days.
- Caramel will firm up in the fridge—just warm it slightly before serving again.
🔬 Why This Recipe Works (Quick Science)
- Silken tofu is super creamy and neutral, perfect for carrying rich flavors.
- Caramel is an emulsion of sugar, butter, and cream. Salt helps balance the sweetness.
- Toasting the hazelnuts deepens their nutty flavor and adds crunch to balance the smooth tofu.
🍽 Meal Plan Ideas
- Serve this as a light dessert after a veggie stir-fry or noodle dish.
- Add it to a brunch spread with fruit and muffins.
- It’s great for date night or a small dinner party dessert.
⚠️ Common Mistakes
- Don’t skip draining the tofu—it’ll get watery.
- Be careful not to burn the sugar during caramelizing.
- Add cream slowly to avoid splattering hot caramel.
- Don’t add nuts too far ahead—they’ll lose their crunch.
🍷 What to Serve With
- Hot green tea or oolong tea
- Espresso or a creamy latte
- Fresh berries or poached pears on the side
❓ FAQ
Q: Can I use firm tofu?
A: I wouldn’t—it’s too dense and doesn’t have the creamy texture that makes this dessert work.
Q: Can I make this vegan?
A: Yes! Use coconut cream and a plant-based butter in your caramel.
Q: Can I use store-bought caramel?
A: Totally fine if you’re in a hurry—just warm it a little before layering.
Q: What if I don’t like hazelnuts?
A: Almonds, pistachios, or even a sprinkle of granola works great too.
❤️ Conclusion
I hope you try this Salted Caramel Silken Tofu and love it as much as I do. It’s simple, special, and so delicious.
When you make it, leave a comment below and let me know how it turned out—or ask me a question if you need help!