ANYWAY--I have searched and tried and tried and tried myriad egg substitutes. Applesauce is a good oil replacement, with no 'lift'. Baking soda & vinegar tastes funny. Bananas make the mix taste like, well, bananas. Ener-G egg replacer left me with a bubbly chewey slop in the pan. I almost gave up until I tried Morinaga silken tofu! Tofu works because it can be mixed into anything and becomes firm when baked. Also, you don't taste it at all! I get weird looks from non-vegans but just make them try the brownies before you tell them there is tofu in them. Annnd it's super cheap at a meager $2 per box.
- 2 boxes brownie or cake mix (Duncan Hines Dark Chocolate Fudge is vegan)
- Any ingredients your box mix calls for
- 12.3 Oz silken tofu (about 1/4 cup per egg needed)
**Tips: I suggest combining any oil and water ingredients in the same measuring cup for less mess. You can also add a bit of sugar to the tofu; use any leftovers for vegan pudding. It's ok to lick the batter spoon; no eggs= no salmonella, no rotting animal products, just guilty smiles!;)