I love to bake so people always ask me how I bind things if I don’t use eggs. Believe it or not there are actually quite a few ways of replacing eggs. How I replace the eggs depends on what kind of recipe it is and why the egg is needed in the recipe. It is very difficult to try and replicate something light and airy like an angel food cake or a souffle so as a general rule I usually don’t attempt to bake anything that calls for more than about 4 eggs.
Unlike all the fake meats and non dairy products on the market, no one has yet to come out with an egg substitute that cooks and tastes like the real thing. That being said, tofu is a great way to substitute eggs in dishes like quiches and egg salad. Tofu is also great for replacing eggs in scrambled eggs.
The kind of tofu used to replace the eggs depends on what the recipe is. And when the proper tofu is used, the texture really does mimic that of eggs. Here are the kinds of tofu I would use based on the recipe.
Quiche – Firm Tofu Scrambled Eggs – Medium Firm Tofu Egg Salad – Firm or Extra Firm Tofu French Toast – Medium Firm Tofu Meat Replacement – Firm or Extra Firm
I have also recently discovered something called Black Salt. It is common in Indian cooking and it has a strong egg like smell. Because of this, when it is added to tofu it helps to mimic the taste of egg.