Substituting Large Eggs with Silken Tofu
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Nutrition Facts
Best Uses
Effects on Your Baking
Flavor Impact
Silken tofu has a very mild, almost neutral flavor, which means it won't add the richness or slight sweetness that eggs contribute. The lack of egg's distinct taste can make the overall flavor profile of the baked good slightly blander. However, silken tofu can absorb some flavors from other ingredients, so it might slightly highlight or enhance those, but it won't introduce any new flavors or complexities.
Texture Changes
Replacing large eggs with silken tofu will result in a denser and more moist texture in baked goods. Silken tofu doesn't provide the same aeration as eggs, which can lead to a more compact crumb structure. The mouthfeel will be smoother due to the tofu's creamy nature, but it may lack the lightness that eggs typically provide. This substitution can also add a slight custard-like texture, which may be desirable in some baked goods but not all.
Structural Effects
Eggs play a crucial role in binding and providing structure to baked goods. Silken tofu can act as a binding agent but does not offer the same structural support as eggs. The rise of the baked good may be compromised, resulting in a denser product. Without the protein content of eggs, the final baked product might not hold its shape as well, which is important for items that rely heavily on eggs for volume and structure.
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