Tofu as an egg substitute?
I have a vegan friend for whom I would like to make some zucchini bread with the bumper crop I got at the farmers market. As an egg substitute, one of the the things I have seen in the recipes and on chow is tofu. I don't really know much about about tofu, so can some one explain why exactly this works as an egg substitute?
I have no idea what to use instead of eggs in a zuke bread. watching cupcake wars a few days ago, the lady's had a vegan cupcake that everyone said was wonderfully moist, but don't know anything at all about what was in there.
maybe go into something like vegan recipes dot com to find an answer.
I made a chocolate cake using tofu as told to me by a lady I worked with that was vegan and her husband was a chef. said it was spectacular, so I made it. took one bite, dumped the entire thing in the dumpster, so to me, tofu < nofu..............................but just my opinion
I'm sure someone who knows more will answer but...
I've only ever heard of and used tofu as an egg substitute when eating them like scrambled eggs, say in a skillet dish or just on their own all crumbled with a touch of turmeric (for the yellow colour). and some onions and black pepper.
For baking, I use a boxed egg substitute. You just add water, stir, add it to the mix when your recipe calls for an egg. Easy peasy. You might want to check the box of the one you buy to make sure it is vegan.
The boxed egg sub sounds like a better bet than tofu to me. I've read about a homemade egg substitute using flax seed, but never made it. This fits the description I've heard:
I agree with soypower, below - not sure why tofu would work as an egg substitute, since the egg is a binder. Unless maybe the OP meant silken tofu? That makes a bit more sense, texturally.
Oh, I forgot about flax and silken! One incredible good cook/friend can make the most fluffy waffles using a home made flax seed preparation (beyond my comprehension level) and another friend who makes the truly to die for chocolate pie that is made with silken tofu. I'm surprised the lot of us she served it to didn't fight each other just to get the last slice! But, I tried to make it following the recipe and, wow, tasted like tofu. We added more cocoa, more sugar and blended it even more. Bleh. Maybe we missed something integral to the recipe?
I have used the boxed vegan egg sub. powder, Ener-G brand, for ages and in just about every kind of recipe and it has never let me down. I know there are other brands, just haven't tried them.
I've never heard of tofu as an egg substitute in baked goods. I believe the egg works as a binder and gives the bread a little fluff? I would be more apt to use a combination of bananas (for the binder) and baking powder (for the fluff).
ETA: And vegetable oil to replace the fat lost from eggs and butter.
Tofu can act as a cheese substitute in baked pasta dishes, but even then there is a noticable difference as it is much more moist than cheese. I have never tried baked goods with tofu. I always go the flax seed route. These two recipes worked for me so far:
With flax seed
Without flax seed
(I actually prefer this one; the maple adds a nice flavor. I have to leave out the nuts though - and it still comes out great)