Linda Funk
Executive Director
The Soyfoods Council
Photos Available Upon Request
Ankeny, Iowa, March 10, 2025—When eggs aren’t available, you don’t have to forego baking. Did you know that ¼ cup pureed silken tofu can replace each egg called for in your favorite recipes for quick breads (such as banana bread), cookies and brownies? Tofu boasts a neutral flavor and is a versatile cholesterol-free food.
The Soyfoods Council helps you celebrate National Soy Foods Month in April, with a variety of recipes that also can come to the rescue when you’re craving your favorite eggy dishes.
For breakfast, try making a Tofu Scramble when you don’t have eggs on hand. One-quarter package of firm tofu provides about the same amount of high-quality, complete protein as one egg. To make the scramble, drain and crumble a package of firm water-packed tofu or baked, flavored tofu. Available tofu flavor varieties in your grocery store may include teriyaki, sriracha, sesame ginger and black truffle. Using a small amount of soybean oil, add thinly sliced vegetables of choice to a heated sauté pan. If you’re using unflavored tofu, season with turmeric, black pepper, salt and herbs. Cook for about 5 minutes, then mix in the crumbled tofu and sauté until tofu is heated through.
For lunch ideas, try an easy Eggless Tofu Salad for sandwiches or to serve atop chopped greens. To a half package of extra firm silken tofu or drained water-packed firm tofu, add 3 Tablespoons mayonnaise, ¼ teaspoon turmeric and 2 teaspoons honey mustard, salt and pepper. Add your favorite ingredients for egg salad, such as pickle relish, celery seed, fresh herbs or chopped celery.
For an alternate Tofu “Egg” Salad recipe, visit https://www.thesoyfoodscouncil.com/post/tofu-egg-salad-1.
Sweet ideas include cookie recipes such as Chocolate Chip Tofu Cookies offer traditional taste and texture but do not require eggs as an ingredient. This soy-rich version is made with water-packed tofu that contributes to the texture. The cookie recipe calls for a blend of oatmeal, all-purpose flour and soy flour, textured vegetable protein (also known as textured soy protein), and 8 ounces of water-packed soft tofu. Butter, brown sugar and granulated sugar, vanilla extract and semi-sweet chocolate chips round out the ingredients. After 8 to 10 minutes of baking, you’ll be ready to discover why this recipe from the free digital cookbook, Just Add Soy, is a keeper.
Look for complete recipes on The Soyfoods Council website as www.thesoyfoodscouncil.com. Download all three free digital cookbooks, including Just Add Soy, the latest one. In addition to recipes and cooking tips, the website also provides the latest information on soyfoods and your health.
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About soyfoods and sustainability: Sustainability is a soy tradition. U. S. soybean farmers have been practicing sustainable agriculture methods for decades. Currently, 95% of U.S. soy growers arecommitted to sustainable farming practices and partner with the USDA to implement conservation programs. Soyfoods may play a significant role as a source of protein that minimally contributes to greenhouse gas (GHG) emissions in comparison to other protein sources.
About the Soyfoods Council: The Soyfoods Council is a non-profit organization, created and funded by Iowa soybean farmers, providing a complete resource to increase awareness of soyfoods, educate and inform media, healthcare professionals, consumers and the retail and foodservice markets about the many benefits of Soyfoods.
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