Whizzed Tofu/Egg Substitute

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Whizzed Tofu/Egg Substitute

Source: Noelvn's Vegan site

 

Most kinds of tofu work to replace eggs. Those on low-fat diets use Mori-Nu

Lite Silken Tofu, which works just as well as Mori-Nu's non-lite variety.

All Mori-Nu tofu is sold in aseptic packages which do not require

refrigeration; in either case, choose the extra-firm variety. This kind of

tofu spoils rapidly once it's been opened, so it's good to use it all at

once.

 

Ordinary tofu works too, the kind that needs to swim in a tub of water in

the fridge. When using non-silken tofu, soft varieties blend more smoothly

than firm ones. Make sure that this kind of tofu is fresh -- it gets a sour

flavor as it ages, which is more noticeable in baked goods than in spicy or

savory dishes.

 

Tofu needs to be whizzed in a blender or food processor before it is used.

In a blender it's harder to get the tofu down into the blades, so don't

blend more than 1/2 lb. at a time. It also helps to crumble firmer tofu up

before blending it. Blend till it's smooth and creamy, not grainy.

 

Replace 1 egg with 1/4 cup = 50 g = 1.75 oz tofu

Vegan recipies call for an average of 3.25 oz. tofu per cup of flour.

In places with sensible measuring systems, that's 70 g tofu per 100 g of

flour.