When people become vegans, they start looking for a vegan egg substitute. Many commercial egg substitutes, like Egg Beaters, are not vegan. They contain egg whites or other animal products. To select the right egg substitute, think about what you are going to use it for.
We have never seen a vegan egg substitute that can replace a hard boiled egg. But mashed tofu is a great substitute for scrambled eggs. Tofu is pretty bland by itself. It tastes best when mixed with sauteed onions, peppers and mushrooms.
Nutritional yeast will give your scrambled tofu a cheese-like taste. Add a little turmeric for a yellow color, and some salt and pepper. Yum!
You can even make a vegan omelet by mashing tofu with a little soy milk, flour, and seasonings. Don't use too much soy milk. It should be a thick batter, not thin like eggs. Be sure you use a good non-stick pan. To cook several omelets at a time, spread the omelet batter in discs on a baking sheet lined with parchment and bake it.
For a quiche, bake your omelet mixture in a quiche pan.
Eggs are often used in baked goods to bind ingredients together. Flax seeds work fine for this purpose. For one egg, mix one Tbsp ground flax seeds with 3 Tbsp water. Let it sit for 5 minutes. It turns into a viscous gel like egg whites. Would the ground flax seeds look odd in your finished product? Strain them out of the gel with cheesecloth before you use it.
We use the ground flax and water combination to hold veggie burgers together too.
Eggs also add moisture to cookies, muffins, and cakes. But who wants all that fat and cholesterol just to make a cake moist? There are many vegan egg substitutes that can add moisture to baked goods:
Blend a small chunk of tofu or a few raw nuts with the liquid in your recipe.
Use baby food prunes, applesauce, mashed banana, or other fruit purees instead of eggs. Fruit purees also substitute for oil and margarine in fat free baked goods. Be sure to cover your fat free baked goods tightly with plastic wrap and refrigerate them.
People also add eggs to cakes for leavening: to make the cakes rise. This is the biggest challenge for a vegan egg substitute, especially when you bake with heavy whole grain flours. If you are trying to use a vegan egg replacer to modify a favorite family recipe, be aware that your results may be.....different.
That said, the best product that we have found for leavening is Ener-G Egg Replacer. It is a dry powder that you mix with water. The ratio of Egg Replacer to water is:
The ingredients in Egg Replacer are: potato Starch, tapioca starch flour, leavening (calcium lactate [not derived from dairy], calcium carbonate, citric acid), sodium carboxymethylcellulose, and methylcellulose.
The manufacturer says that Egg Replacer is gluten-free, wheat-free, casein-free, dairy-free, yeast-free, soy-free, tree nut-free, peanut-free, and low in protein. Egg Replacer is only for baking. Do not try to use it as a scrambled egg substitute.