Finding suitable egg replacements is crucial in vegan Nigerian cooking. Eggs are a common ingredient in many traditional dishes, but several plant-based alternatives can effectively replicate their properties in both sweet and savory recipes.
These vegan substitutes not only match the binding, leavening, and moisture-adding properties of eggs but also help maintain the authentic taste and texture of beloved Nigerian dishes while making them accessible to those following a plant-based diet.
Ingredients
- ½ ripe banana or ¼ ripe plantain (equals 1 egg)
- 1 tablespoon ground flaxseed + 3 tablespoons water (equals 1 egg)
- 1 tablespoon chia seeds + 3 tablespoons water (equals 1 egg)
- 3 tablespoons aquafaba (chickpea or butter bean liquid, equals 1 egg)
- ¼ cup silken tofu (equals 1 egg)
- ¼ cup unsweetened applesauce (equals 1 egg)
Steps to Follow
- Step 1: For banana/plantain replacement, mash the fruit until smooth and creamy
- Step 2: For flax or chia egg, mix with water and let stand for 5-10 minutes until gel forms
- Step 3: For aquafaba, drain and collect liquid from canned chickpeas or butter beans
- Step 4: For tofu egg, blend silken tofu until completely smooth
- Step 5: Measure applesauce to ensure proper quantity for replacement
Additional Instructions
- Banana/plantain works best in sweet baked goods like pancakes and muffins
- Flax and chia eggs are excellent binders for baked goods
- Aquafaba can be whipped for meringues and as a binder in akara
- Silken tofu is ideal for custards and puddings
- Firm tofu can be scrambled for traditional egg dishes
- Applesauce works well in cakes and sweet breads
- Store prepared egg replacements in airtight containers
- Use within 24 hours for best results
- Prep time: 5-10 minutes
General Nutritional Values
- Approx. Calories per egg replacement: 45-60 kcal
- Approx. Protein: 2-4g
- Approx. Carbohydrates: 4-8g
- Approx. Fat: 2-4g
