Mori-Nu Soft Silken Tofu Firm is made by coagulating soy milk with a setting agent. True to its "silken" name, the surface is smooth and the interior is creamy, while the "Firm" grade means it holds its shape reasonably well despite its softness. It is far softer than the extra firm tofu commonly found in Europe, with a moist, creamy texture closer to yoghurt or burrata cheese. It is made without any fermentation process and consists of just four simple ingredients: soybeans, water, and two food additives. It can be used in a wide variety of dishes including soups, smoothies, desserts, and sauces. Please note that this product is manufactured in the USA (California).

Yes, Mori-Nu Soft Silken Tofu Firm is suitable for a wide range of dietary requirements. ✅ Vegan: Contains no animal-derived ingredients — suitable for a fully plant-based diet. ✅ Vegetarian: Suitable. ✅ Halal: Officially Halal certified. ✅ Gluten-Free: Contains no gluten-bearing ingredients such as wheat, barley, or rye. The ingredient list is very simple: Water, Soya Beans, Acidity Regulator (E575), and Firming Agent (E509) — just four ingredients.

Under EU Food Information Regulation 1169/2011, which requires declaration of 14 major allergens, this product contains Soybeans (Soya). Anyone with a soy allergy should avoid this product. No other major allergens — including wheat (gluten), dairy, tree nuts, eggs, crustaceans, or fish — are present. However, if you have a severe allergy, we recommend contacting the manufacturer directly to confirm the risk of cross-contamination.

Mori-Nu silken tofu is packaged using aseptic technology, which means it can be stored at room temperature in a cool, dry place before opening — no refrigeration required (within the best-before date). This is one of the key differences from conventional fresh tofu. After opening, refrigerate immediately. Place any remaining tofu in a sealed container submerged in water and consume within 2–3 days. It is best to use the tofu as soon as possible after opening.

Mori-Nu silken tofu has a very mild, neutral flavour on its own. With no strong aroma, it readily absorbs the flavours of sauces and seasonings. Think of it as playing a supporting role similar to ricotta or a soft, creamy feta — complementing other ingredients rather than dominating. In Japan, it is used in dishes such as Hiyayakko (chilled tofu), Miso Soup, Yudofu, and Agedashi Tofu. It is also highly versatile in smoothies, vegan cream sauces, and dessert mousses. At approximately 56 kcal and 7.1g of protein per 100g, it is also a high-protein, low-calorie food.