Vegan Oatmeal Cookies (tofu as egg substitute)

Accepted an challenge to make dairy free baked goodies.  Tried to use tofu as egg substitute.  Texture turned out very close to real egg.  I put in too much spice but overall it is pretty decent.  Though I still miss eating real butter + egg version.

Ingredients

Quantity Unit Item
150 ml gold shortening
1/2 cup sugar
1/2  cup brown sugar
1 1/2  cup all purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon ground ginger powder
130  g tofu
1 teaspoon vanilla extract
1/2 teaspoon lemon juice

Directions

Preheat oven to 350F.

Cream shortening & sugar until light and fluffy.  Add tofu, lemon & vanilla extract.  The consistency is actually a little stiffer than your normal batter made with egg.

Stop mixer and add flour all at once and fold in flour by hand. Then add oatmeal and raisins and mix until all are well distributed (but avoid over mixing).

Bake for 9 to 10 minutes or until golden brownie (see above picture for desire colour)

Detail Step-by-step Pictures

Use regular slow cook rolled oat for more texture.  Raisan is optional

Use regular slow cook rolled oat for more texture. Raisan is optional

Sift flour with salt, baking soda and cinnamon

Sift flour with salt, baking soda and cinnamon

Vegan oatmeal cookies batter.  Look just like normal cookies batter.

Vegan oatmeal cookies batter. Look just like normal cookies batter.

Dish out even portions and ready for baking!

Dish out even portions and ready for baking!

Done!  My first vegan oatmeal cookie. Still soft and slightly crumbly.

Done! My first vegan oatmeal cookie. Still soft and slightly crumbly.

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