If you buy refrigerated tofu in a plastic container from the store, it’s often packaged in water to help keep it fresh. The directions call for you to drain the water before you slice the tofu to use for cooking. Did you know you can use the leftover tofu water in the container for baking? Much like the water in cans of chickpeas, called “aquafaba,” tofu water can be used as a replacement for eggs in baking. Use 3 to 4 tablespoons of tofu water for every egg in a recipe.