Substitutes for Eggs in Baking

Tofu can be used to replace certain dairy-based ingredients in sweets, but it can also be used to replace eggs, particularly in baking. That small piece of leftover silken tofu from last night is your salvation if you're trying to create an egg-free batch of brownies or are out of eggs at the last minute.

Although tofu does not fluff up like an egg, its texture makes it a perfect substitute for the latter in any dish that calls for numerous eggs, such as custards and quiches, according to PETA. Also, The Pioneer Woman endorses this substitution, stating that tofu can be used as a source of moisture or as a binder in baked items that already have a binding agent (baking soda or baking powder).

Only a quarter cup of pureed tofu is needed to replace each egg. According to the YouTube channel Make It Dairy Free, the sole exception is that you should only use tofu as an egg substitute if you have unflavored silken tofu leftover. Tofu, according to Real Simple, tends to make baked goods denser, so it's best utilized in dense items like bread, brownies, and cookies.