This is a toughy, for me, anyway! My tendency is to just skip them. Are they a big part of the recipe? If so, what about using extra firm (not silken) tofu, maybe with a sprinkle of herbs like you use for fake egg salad (there are many recipes) or something like Fantastic's Tofu Scrambler (I use it to make too-lazy-to-pull-out-herbs fake egg salad). Or what about going another direction - like chopped mushrooms? I think those would be good in empanadas. Maybe some more creative minds will have some better ideas.

Good luck, and happy eating!

I often use the MoriNu extra firm silken tofu in salads. My husband thinks it's hard boiled egg whites. ;-) As far as replicating the egg yolks, I have been veg for 17 years and have not heard of anything to do this so I'd just use the tofu & not worry about the yolks.

Hi, why not use for the egg yolks yellow corn meal? I ate many eggs before I went vegan. The corn meal is not unlike the egg yolk when cooked long enough. I add margarine and salt to it, and pretend it`s "egg". You could fill the tofu with the cooked corn meal. If you add garlic chieves to the "yolk" it`s even better.

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Hi Jackie,

Try freezing the tofu for 48 hours and then thawing. Now take the thawed tofu and cut into whatever size/shape you want. Next, marinate it in a mixture of about 1 cup water, 1 tsp salt, and 1/4 tsp tumeric (exact amounts not important). You'll end up with a very nice yolk substitute.

Paul

If you are unable to use tofu because of food allergies such as myself, another alternative for chopped egg, an taste great is avacodos... they take on whatever taste you prefer with your seasoning!