Blending it will give you something that’s roughly the texture of a milkshake. If you cook it for a long time, you can get some liquid out to make things like egg bites, but I prefer to either use it as the basis for sauces or puddings or to strain it and break it up manually to sautee it in a tofu scramble.
There has to be a pretty good vegan french toast recipe somewhere for inspiration on egg replacement.
You mad genius, that could work!
A quick look shows cheap and plentiful cornstarch and ground flaxseed may do the trick! I’d eat that…
I use silken tofu, corn starch (bird’s custard powder) and oat milk as the basis for bread pudding. I assume it would also work for French toast.
The custard powder sounds like a great idea.
I have never used silken tofu. I like the firm stuff, but never knew what to do with the silken.
Blending it will give you something that’s roughly the texture of a milkshake. If you cook it for a long time, you can get some liquid out to make things like egg bites, but I prefer to either use it as the basis for sauces or puddings or to strain it and break it up manually to sautee it in a tofu scramble.