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.

Sweet ideas include cookie recipes such as Chocolate Chip Tofu Cookies, which 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, 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.

Sustainability is a soy tradition. U. S. soybean farmers have been practicing sustainable agriculture methods for decades. Currently, 95% of U.S. soy growers are committed 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.