Kat Thompson is the associate editor of Eater at Home, covering home cooking and baking, cookbooks, and kitchen gadgets. Her ...

Toss it in whatever seasoning, sauce or dressing you want afterward ... But don’t pass by its cousin: silken tofu. “Silken tofu is unpressed and has a higher water content than firm tofu.

Silken tofu also shines in savory sauces and soups like Creamy High-Protein Gochujang Noodles and Creamy Sweet Corn Soup. “It’s a terrific swap for those who are in their cottage cheese or ...