I am compiling a master list of all rennetless vegetarian cheeses I have encountered. In the meanwhile, click here for the most comprehensive list I have found: cheese.joyousliving.com
What you use to replace eggs will depend on whether the recipe is using the eggs as a binder or a leavener. As a general rule, the fewer eggs a recipe calls for, the easier they will be to substitute—so using an egg replacer in a recipe calling for one egg typically works much better than in a recipe that requires three or four eggs.
Typically 1 egg per recipe. In baked goods such as cookies and muffins, the eggs add moisture and act as a binder, gluing all the other ingredients together. For these dishes, substitute one of these:
Typically 2 or 3, sometimes more, eggs per recipe. If you are in doubt as to the purpose of the eggs in the recipe, assume they are to provide leavening and use one of these substitutes. You might also add an extra bit of baking soda or baking powder.
I attempted to cook with tofu for years with little success before learning that I was using the wrong kind. For the most part, I use tofu packed in water. All recipes on this site specify the type of tofu to buy.
These are the methods I use to dewater water-packed tofu. The tofu that comes in aseptic packaging (on a shelf, doesn’t need refrigeration until after opening) is typically silken tofu and much softer, with a more custard-like texture. I use this for recipes where I need a creamy consistency, such as to add to smoothies or to replace very soft cheeses like ricotta. For that, I don’t dewater.
If you don’t use all of your dewatered tofu, you keep it by putting it in a sealed bowl of water in the refrigerator. That doesn’t seem logical, but the tofu will not reabsorb the water and will keep for 2 or 3 days.
Drain the water off the tofu. Wrap the entire piece in an absorbent, fuzz-free (not terrycloth) dish towel. Set the tofu in a baking pan and put another light baking pan on top of it. Then put a can of something in the top baking pan. Prop something under one end of the bottom baking pan so the water that comes out of the tofu will go to the end of the pan. Leave for 20 to 30 minutes. This is enough dewatering if you are going to stir fry the tofu.
If you are going to deep fry the tofu, you need to get as much water out as possible so it doesn’t pop in the hot oil. In that case, first cut the tofu in half horizontally to make two large flat slabs, about 1” thick each. Then press as above. After the first 20 to 30 minutes, change the towel for a new dry one. Put it back in the angled baking pan and put multiple cans on the tofu. Leave for another 30 minutes.
Use this method if you are going to slice or cube the tofu (and NOT deep fry). Put down several layers of paper towels or a fuzz-free dish towel. Drain the water off the tofu. Slice the tofu into the number of slices required for your recipe. Note: I use the “half” method for even slices. That is, I don’t try to eyeball how thick 1/8 of the length is. Instead, I cut the whole thing in half. If I want 8 slices, I then cut the half in half. Then I cut the fourths in half. Voila. Eight uniform slices. If I want 6 slices, I cut the whole package in half. Then I cut the halves into thirds.
Lay the slices onto the paper towels. Cover with more layers of paper towels and gently press each one with your hands. Leave it like that while you prepare everything else.
Drain the water off the tofu. Cut it into slices or cubes. Note: for even cubes, make even slices first. Put the slices or cubes into a nonstick skillet over medium heat, medium-high if your skillet will take it. I like to mist it with extra-light olive oil, but this is optional. The heat will evaporate the water in the tofu, which will in turn firm it up. The tofu will brown slightly as well.
Preheat your oven to 375°F. Drain the water off the tofu. Cut the tofu into slices or cubes. Mist a baking pan with extra-light olive oil or canola oil. Bake the tofu for about 10 minutes, then pour off the water. Put back into the oven and bake for another 10 to 15 minutes. The tofu should feel slightly firm to the touch afterward.
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