Tofu as an Egg Replacer

I got this book, Tofu 1-2-3 by Maribeth Abrams, out of the library to try tofu in baking as an egg replacer. I made brownies, corn muffins and oatmeal cookies. They all came out great in texture and taste. The brownies were made with a sinful & expensive amount of maple syrup (1 cup), cocoa and melted chocolate chips, with 1/3 cup soft silken tofu. They were moist and delicious. They did need a lot more cooking time than stated in the book
The corn muffins were excellent! The recipe was a basic one for most corn muffins using apple juice for the liquid and maple syrup for sweetener and 1/4 cup tofu. The batter was quite thin. When they were baking I could smell the apple juice, but I really couldn't taste it in the finished product. They also took extra time cooking.
The oatmeal cookies were tasty, but chewy in texture. Of course, we ate them all!
The book had lots of other recipes to try. The author gave nutritional information for each recipe and clear instructions for preparation.