Jaw Surgery Diet
Home › Recipes › Edamame & Silken Tofu Purée
IDDSI Level 4 · Puréed

Edamame & Silken Tofu Purée

Bright green, fully smooth, and the highest-protein purée on the site.

Edamame & Silken Tofu Purée — puréed texture, IDDSI Level 4
J
Jaw Surgery Diet
Texture graded against the IDDSI framework. Not individually reviewed by a clinician — how this site works
21.5g
Protein
285
kcal
15.4g
Carbs
16.8g
Fat
7.4g
Fibre
2
Servings

Ingredients

  • 280g shelled edamame, cooked until very soft
  • 200g soft silken tofu
  • 1 tbsp olive oil
  • 120 ml warm water or unsalted stock
  • 1 tsp rice vinegar
  • Pinch of salt

Makes 2 servings · 15 min · Japanese

Method

  1. Simmer the edamame until they crush easily between finger and thumb — softer than you would serve them normally.
  2. Blend the edamame, tofu, oil and half the water until completely smooth.
  3. Add the remaining water a little at a time until the purée holds its shape on a spoon but is not stiff.
  4. Pass through a fine sieve to remove every skin fragment.
  5. Season with vinegar and salt and serve just warm.
Texture note — IDDSI Level 4

Edamame skins are the one thing that will not blend. Sieving is not optional here — check the purée for fragments before serving.

Why this works at IDDSI Level 4

Level 4 is puréed: smooth, cohesive, and it holds its shape on a spoon without separating into liquid. It does not require any chewing, which makes it the workhorse level after most jaw surgery — it carries far more calories and protein per spoonful than anything thinner. Sieving matters here; skins, fibres and seeds are what break the texture grade.

At 2 servings this recipe delivers 21.5g of protein and 285 kcal per serving in about 15 min — worth knowing because protein intake, not calories alone, is what limits soft-tissue healing when chewing is restricted. Move up a stage on your surgeon's or speech-language pathologist's timeline rather than by how you feel on a given day: texture that is too advanced is the most common cause of pain, wound irritation and choking risk in the first weeks.

See all puréed-stage recipes →

See it made, or buy it nearby

Texture is hard to judge from written steps alone. Watching someone make it is often the quickest way to see how smooth “smooth” actually needs to be — and on the days cooking is too much, finding somewhere nearby that already makes it is a reasonable substitute.

Watch this recipe Find this dish near me

What makes this easier

High-power blender and fine-mesh sieve. The recovery kit explains why each one earns its place, and what to look for when buying.

More puréed-stage recipes

Miso Salmon Purée IDDSI 4 · Puréed Miso Salmon Purée Japanese · 25 min Blendable salmon, silken tofu & dashi — top-tier protein. 26.9g protein286 kcal ▶ 📍
Medical disclaimer. Jaw Surgery Diet is patient education, not medical advice, and it does not create a doctor–patient relationship. Texture stages here follow the IDDSI framework, but the right stage for you is the one your own surgeon, speech-language pathologist or dietitian has set. If you are unsure whether a texture is safe for you — or if you cough, choke or feel food catching when you swallow — stop and contact your care team.