You may have heard that silken tofu is a great egg substitute in all kinds of recipes, from baked goods to creamy soups and ...

I love the light, silky texture and mild flavour of egg tofu. Pale yellow and usually sold in tubes, egg tofu is delicate and needs to be handled gently. Use a sharp, thin-bladed knife to cut it ...

Use silken tofu to thicken soups instead of heavy creams or starches. Just blend it until smooth and stir into your soup near ...

Carefully lay the tofu in a stepped circle around the inside of a round baking dish, approximately 20cm/8in diameter and 4cm/1½in deep, so each piece overlaps with the next. Combine the eggs ...

Like fu yu and naam yu, it’s fresh tofu that’s been brined and aged, but with this, the odour is much more pungent. The flavour isn’t nearly as strong as the scent, though. Egg tofu is ...

All you need is tofu. Like chopped hard-boiled eggs, tofu also has a smooth-yet-chunky texture and packs in the protein, too.

Depending on the brand, a 3-ounce serving of firm tofu contains roughly 7 grams of protein. That’s comparable to the amount ...

It is totally possible to make a runny, creamy, velvety golden egg yolk using only plant-based ingredients. Here’s how.