Substitutions / tofu
What to use instead of tofu
Use tempeh in equal amounts. Firmer texture and nuttier flavor; works best crumbled or sliced, not silken-style applications.
Every option, best first
| Use instead | How much | What changes |
|---|---|---|
| Tempeh | 1:1 | Firmer texture and nuttier flavor; works best crumbled or sliced, not silken-style applications. |
| Paneer | 1:1 | Holds its shape well when cooked but adds dairy and a mild milky flavor. |
| Chickpeas | ¾ cup / 100g tofu | No pressing or marinating needed, but you lose the sliceable texture — best in stews or stir-fries. |
How much is a cup of tofu?
Substituting by volume and weighing are different problems, and the second one has an exact answer. Weigh tofu in grams →
A word on how to read these
A substitution is a trade, not an equivalence. The ratio gets the quantity right; the third column is the part worth reading, because it tells you what you are giving up. In a stew, most of these are invisible. In a cake — where flour, liquid, fat and leavening are in a fixed relationship — the same swap can change the crumb.
Why baking notices and stew doesn't →
Where these came from
These substitutions were written by Gather's own kitchen model — the same one the app uses when you tap an ingredient and ask what else would work — then checked and saved as a fixed list in July 2026. Nothing on this page is generated while you read it. They are a good starting point and not a substitute for tasting as you go.