I love this recipe and have made it several times. Have you (or others) prepared it with an egg substitute to make it vegan?

Soft tofu, buzzed in a processor or blender, subs for equal volume of eggs in most baking and cooking recipes. Gives similar binding properties, and doesn't much change the flavor profile. When using the tofu, you might want to add a small amount of fat to the recipe to replace fat in egg yolks.

Hi eakesin, I'm sorry you haven't received an answer to this yet. You could always try sending a direct message to ask the recipe author on their profile page (http://food52.com/users/12886-micki-barzilay). If you've already tested it out with an egg substitute, let us know how it went!