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I want to make this with the coconut milk yoghurt, but still need to replace the tofu.
First, does the tofu work as an egg replacer in this recipe?
If so, can anyone give me an approximation of how many eggs it is supposed to replace? I ask becuase the directions say to puree the tofu before measuring. As a way to solve this quandry, should I figure out how much the 1/2 cup of pureed tofu weighs and then convert that to grams.
Just to let you know, I plan on replacing the tofu with chickpea eggs (1 Tbsp chickpea flour + 1 Tbsp water). Ergo, why the calculations are needed.
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I don't think the tofu is only an egg replacer, but helps the cake have a dense, creamy texture. I think if anything, increase the coconut yogurt instead of using another egg replacer.
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Yeah, the tofu is more than an egg replacer here. I don't think a chickpea egg would work at all. If you are trying to make it soy free, I would up the yogurt. I tested an early verion of this that was all or mostly yogurt, so I'd give that a go.
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Yeah, the tofu made it dense but still cakey. I'd try more yogurt, too.
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Thanks, guys. Didn't occur to me that the tofu was more than an egg replacer. Any ideas on how much more yoghurt I should add.
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1/2 a cup if you're replacing the 1/2 cup of tofu, imo.
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Good news and bad news. I tried the pound cake and it looked great out of the oven, but then the center collapsed. I checked it with a knife after 58 minutes and the knife came out clean. However, after the center collapsed, the interior was still wet. The top crust is done, though. I only used 3/4 cup of yoghurt and that seemed to be enough, the batter was quite thick.
Is this a structural problem or did I just not bake it long enough?
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