Silken. A supersmooth, soft tofu. Use it as a base for cheesecake or custard, blend with maple syrup to spruce up desserts, or purée it with fresh herbs and olive oil for salad dressing.

Soft. Its high water content makes soft tofu good for salads and casseroles. Mash and combine with diced celery, onions, paprika, and eggless mayonnaise for vegan egg salad. For a crumbly texture, freeze tofu overnight, then defrost completely, squeeze out water, and toss in stir-fries.

Firm. With a medium water content, firm tofu can be crumbled and sautéed with mushrooms, onions, and peppers. Or slice, sprinkle with tamari and garlic, sauté, and use on sandwiches or in wraps.

Extra firm. A dense tofu with a low water content that retains its shape in cooking. Slice into cutlets, marinate in ginger and tamari, then bake. Or cut into cubes, coat with sesame seeds, and stir-fry.

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