Pssst…can you keep a secret? Don’t tell my husband, but there’s another love in my life. Its name is Tofu. I know, I know, how can a person love tofu THAT much? Like seriously?! But you guys, I’m telling you, this stuff has changed my life! Before I discovered tofu, I was living in a world where baked goods left me disappointed: altered taste, ugly appearance, and unacceptable texture. I had tried the flax substitute, the mashed bananas, even the applesauce…but I was always left disappointed. I wanted something better. Was my family destined to settle for unsatisfactory cakes, cookies, muffins? Was this our future?
I was all but ready to give up and accept our new reality of an eggless life. Then, tofu walked into my life, and it showed me that a life beyond eggs was possible. I admit, I was hesitant at first. After being left disappointed, I didn’t want to get my hopes up. What if tofu was too good to be true? What if tofu was just “another egg substitute”?
Reluctantly, I opened up my chocolate chip cookie recipe. I added the butter, sugar, and tofu. As my stand mixer began to cream the ingredients together, my eyes were opened. The tofu began to blend seamlessly into the butter and sugar, bringing back the days of baking with eggs. Hopeful, I continued to follow my recipe. Placing my cookies into the oven, I sat and watched them bake for 10 agonizing minutes. Could this be? Had I finally discovered what I had been searching for?
The timer beeped. It was time. I took a bite and all memories, all hopes and dreams I had given up on, they all came flooding back. Tofu was the answer to my prayers. As we ventured further into our relationship, I discovered that tofu could satisfy all my baking needs:
It creams beautifully with sugar and butter for cakes and cookies.
With a blender, like a Magic Bullet, tofu transforms into a smooth and creamy ingredient, perfect for custard, pie fillings, French toast, meatballs, and more!
Tofu is not overpowering. It is the substitute that allows your confection to shine, preferring to take the back seat. Tofu takes on the flavour and appearance of whatever it is added to. Tofu is perfectly selfless.
Now, when I am asked:
“How do you bake without eggs?”
“What do you mean this is egg-free?!”
“What do you use?”
I proudly share my love: Tofu.
Substitute the egg in your favourite recipes with soft tofu:
1 egg = 1/4 cup soft tofu