I totally used to use tofu as an egg replacer! But it always worked great for me. I don't blame you for not trying it again though. That cake story was the worst!When I first made tofu, I cubed it (who needs pressing?!), marinated it for like 10 minutes and baked it. It was very wet and flavorless.
I've been cooking tofu wrong for years. I seriously thought that tofu was supposed to stick and burn to the skillet when I made stir fry. I thought that we were supposed to enjoy the burned-on scabs of tofu that came off the bottom of the skillet when I added the stir fry sauce. Which probably explains why I'd pretty much given up on tofu for good. Luckily, Rooted Vegan showed me the way -- pressing!! -- and my tofu world has been bright ever since. Love this post!
Everywhere it is recommended to press your tofu... why? Why can't they (tofu makers) create "pressed tofu" so I don't have to do it? I thought it was such a waste of time but when I tasted all the tofu made without pressing first... yeah, they were bland and soggy, they were yucky but I ate it anyways because I spent the money on a meal that was supposed to be good for me.So now I reluctantly press my tofu all the time, but still get mad that I have to do it before cooking!