Has anyone made savory tarts using silken tofu instead of eggs?

[heather_in_sf]

despite it sounding repugnant to me I must forge ahead and try egg-free recipes for tarts. I can't live the rest of my life without savory tarts! I have a boat load of chard and other greens and now that my appetite has returned I want to bake something, with lovely cheeses...

 

[marilynfl]

Not T&T, but I'll nominate you to volunteer paraphrasing a relative who does this quite often

Or as they say here at work: "I was voluntold to be on this program."

 

[richard-in-cincy]

I have used it for dessert tarts/pies/puddings...

but I didn't bake, if that's what you want to do. I experimented with it when I was looking for low-carb dessert options. I truly could not abide cocoa flavored tofu pudding, the soy flavor comes through too strongly and I didn't like that. I tried cutting with ricotta and that was much better. That might be a solution for you as well. Good luck!

 

[heather_in_sf]

Oh that is an interesting idea with the ricotta.

Thank you.

Sometimes these challenges are too much of a challenge. I don't want to waste food since money is so tight.