Blended silken tofu, a plant-based source of protein and healthy fat, works well in dense, moist baked goods and can even help create a nice browning effect.
Its mild flavor and creamy texture make it a good match for brownies, dense cakes, or bar cookies, but it won’t provide leavening or lightness.
Blend silken tofu until it’s completely smooth. Avoid firm or extra-firm tofu, which won’t integrate as cleanly into batter and can affect texture.
Silken tofu is neutral enough to take on surrounding flavors, but its slightly custardy finish means it’s not a good fit for baked goods with a firmer crumb, like biscuits or shortbread.
Egg equivalent: One-quarter cup of blended silken tofu is equal to one egg.
Best for: Dense brownies, cakes, bar cookies
No Eggs? No Problem.
Explore more reliable baking substitutes that deliver the moisture, structure, and lift your recipes need at “8 Egg Swaps for Baking,” from which this article was excerpted.
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