Two for one! These workhorse seeds mimic the binding qualities of eggs.
Replacing 1 egg is as easy as combining 1 tablespoon of the good stuff with 3 tablespoons of water and letting it sit for a few minutes.
You know that viscous, gooey liquid in cans of chickpeas and other legumes?
That’s aquafaba, meaning “bean water” in Latin, and it makes a perfect replacement for egg whites. You need to make a meringue, aquafaba is your sweetheart.
What can’t tofu do? Honestly, this chameleon seems to pop everywhere and makes a great great egg substitute.
Looking for something to scramble up in the morning? Silken tofu and your favorite spices it is. Great in brownies and breads too. If quiche is more your speed, firm tofu works a treat.
Bonus: tofu is packed with protein.