Salted Caramel Silken Tofu with Hazelnuts

ByBui Thao

This Salted Caramel Silken Tofu with Hazelnuts is smooth, sweet, a little salty, and super satisfying.

It’s one of those fancy-looking desserts that takes almost no effort but tastes like something you’d get at a restaurant.

The caramel is rich and buttery, the tofu is creamy and cool, and the hazelnuts add the perfect crunch.

This dessert surprises people every time.

Why I Love This Recipe

This recipe is one of my go-to desserts when I want to impress without turning on the oven. I first made it after a friend brought me silken tofu as a gift (yes, really). I had no clue what to do with it until I thought: “What if I treat it like panna cotta?” And here we are.

  • No baking, no fancy tools
  • Comes together in under 20 minutes
  • Super creamy and rich, but surprisingly light
  • Great for people avoiding dairy
  • Looks beautiful with almost no effort
Salted Caramel Silken Tofu with Hazelnuts

Makes: 4 Servings

Total Time: 20 minutes

What You’ll Need

  • 1 (12 oz) package silken tofu, drained
  • 1/2 cup granulated sugar
  • 3 tbsp unsalted butter
  • 1/2 cup full-fat coconut milk (shake well before using)
  • 1/2 tsp vanilla extract
  • 1/4 tsp fine sea salt
  • 1/4 cup roasted hazelnuts, chopped

Pro Tips

  • Use the softest silken tofu you can find—it should feel like custard.
  • Let the tofu chill while you make the caramel; it tastes better cold.
  • Don’t walk away from the caramel—sugar burns fast!
  • Toast your hazelnuts ahead of time for max flavor.
  • If you want a smoother texture, blend the tofu before serving.

Tools Required

  • Small saucepan
  • Rubber spatula
  • Mesh strainer (for extra smooth tofu, optional)
  • Knife and cutting board
  • Mixing bowl
  • Serving bowls or plates

Substitutions and Variations

  • No hazelnuts? Use almonds, pecans, or skip nuts for a nut-free version.
  • No coconut milk? Heavy cream or oat cream work great too.
  • Want it vegan? Use vegan butter.
  • Add a twist: A pinch of cinnamon or espresso powder in the caramel makes it special.

Make Ahead Tips

  • You can make the caramel sauce up to 3 days ahead. Store it in a jar in the fridge and warm slightly before pouring.
  • Tofu can be plated and covered in the fridge for up to a day.

Cooking Instructions

Step 1: Prep the Tofu

Place the drained silken tofu in a serving bowl or plate. Pat gently with paper towels to remove any surface moisture. If desired, press lightly with a mesh strainer to smooth out the surface or blend for ultra creaminess.

Step 2: Start the Caramel

In a small saucepan over medium heat, add 1/2 cup granulated sugar. Stir gently until the sugar begins to melt and turn golden, about 3–5 minutes.

Step 3: Add the Butter

Add 3 tbsp unsalted butter to the melted sugar. Stir constantly until fully melted and smooth.

Step 4: Add the Coconut Milk

Slowly pour in 1/2 cup full-fat coconut milk while stirring. Be careful—it may bubble up. Stir until smooth.

Step 5: Finish the Caramel

Add 1/2 tsp vanilla extract and 1/4 tsp fine sea salt. Stir to combine and let it simmer for 1 more minute, then remove from heat.

Step 6: Top the Tofu

Pour warm caramel sauce over the silken tofu. Sprinkle with 1/4 cup chopped roasted hazelnuts.

Tips for Leftovers and Storage

  • Store leftovers covered in the fridge for up to 2 days.
  • Caramel may thicken in the fridge—just warm slightly before eating.
  • Best enjoyed cold!

Macros (Per Serving, Approximate)

  • Calories: 260
  • Protein: 5g
  • Fat: 18g
  • Carbs: 21g
  • Sugar: 18g
  • Fiber: 2g

Why This Recipe Works (Quick Science)

  • Silken tofu has a high water content and smooth texture, which makes it a perfect base for cold desserts.
  • Coconut milk adds body and richness without overpowering the caramel.
  • The salt balances the sweetness of the caramel and brings out its deep flavor.

Common Mistakes

  • Overcooking the caramel: Once it’s amber, turn down the heat. Burnt caramel tastes bitter.
  • Using firm tofu: Only use silken tofu—it’s much smoother and better for dessert.
  • Not stirring the caramel constantly: It can seize or burn if left alone too long.

What to Serve With

  • A cup of hot tea or espresso
  • Fresh berries or sliced pears
  • A shortbread cookie on the side
  • A light sparkling wine or cider

FAQ

Can I use firm tofu instead?
Nope, it’ll be too chunky and not silky smooth.

Is this dessert vegan?
It can be! Just swap the butter for vegan butter.

Can I make this ahead?
Yes, both parts (tofu and caramel) can be made ahead and assembled before serving.

Does it taste like tofu?
Not really—the caramel and hazelnuts take over in the best way.

Final Thoughts

This Salted Caramel Silken Tofu with Hazelnuts is simple, a little fancy, and totally delicious. It’s the kind of dish that’ll surprise people—in a good way. If you try it, leave a comment and tell me how it turned out. I’d love to hear your twist on it too!

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