Can leftover tofu water replace egg whites in meringue?

Answer 
Yes, tofu water can be whipped into a stable foam that behaves like meringue. The reason lies in the liquid itself. Tofu water contains soy proteins, residual coagulant salts, natural sugars, and minerals from soybean processing. These components allow tofu water to form a loose network when whipped, trapping air bubbles similar to egg whites but with some differences in texture and behavior.

Most people pour tofu water straight down the drain without a second thought. But hidden inside that cloudy liquid is a surprisingly functional ingredient with real culinary value—one that can be whipped, sweetened, and transformed into a light, glossy meringue.

As a food science and formulation consultant, I spend much of my time studying how proteins, sugars, minerals, and hydrocolloids behave in everyday cooking. And tofu water is a fascinating example of an ingredient that home cooks often overlook, even though it has all the components needed to create a stable foam.

So the question is:
Can leftover tofu water truly replace egg whites in meringue?
And if so, how do you prepare it safely and successfully at home?

In this article, I break down the science behind tofu-water meringue, explain how to prep it properly, and share the desserts where it shines—and the ones where it absolutely doesn’t.

Can You Use Leftover Tofu Water to Make Meringue? How Does It Differ from Egg Whites?

Surprisingly, yes—tofu water can be whipped into a stable foam that behaves like meringue.

The reason lies in the liquid itself. Tofu water contains:

• Soy proteins

• Residual coagulant salts

• Natural sugars

• Minerals from soybean processing

When whipped aggressively, the soy proteins unfold and stretch, creating a loose network that traps air bubbles—similar to how egg-white proteins behave, but not identical.

How it differs from egg-white meringue

Egg whites contain powerful foaming proteins such as ovalbumin, conalbumin, and globulins, which denature into a tighter, more elastic structure. That’s why egg-white meringue forms such strong, glossy peaks.

Tofu-water meringue:

• Produces a lighter, softer foam

• Has less elasticity

• Reaches stiff peaks, but not as firm as egg whites

• Has a mild, slightly beany note that disappears once sugar is added

• Finishes with a neutral flavor, milder than aquafaba

So yes—it works. But expect it to behave like its own ingredient, not an egg-white clone.

FAQs

Q: Can tofu water replace egg whites in all meringue recipes?
A: While tofu water can replace egg whites in many meringue recipes, the texture will be lighter and softer, with less elasticity than traditional egg whites. It produces a delicate foam and works well in desserts that don’t require a strong structure.

Q: How should I prepare tofu water for the best results in meringue?
A: To get the best results, it’s important to reduce the tofu water by 30–40% to concentrate the proteins. This will help remove excess water and create a stronger, more stable foam. Be sure to chill the reduced tofu water completely before whipping for better air retention and quicker whipping.

Q: Is tofu-water meringue vegan?
A: Yes, tofu-water meringue is a vegan alternative to egg whites. It provides a plant-based option for creating meringue, making it perfect for vegan and plant-based diets.

Final Thoughts

Tofu-water meringue is a perfect example of how creative cooking and food science intersect. What most people toss down the drain is actually a functional foaming liquid with real culinary value.

If you understand its proteins, treat it gently, and reduce it properly, you can turn tofu water into light, glossy, delicious meringue—all while reducing food waste.

Credits

This article was inspired by questions from Lauren Bair at Food Republic.  Visit here to learn more about Lauren Bair and her work.

For Further Reading

• Why Does Salt Change the Flavor of Coffee?
• What Makes Vinegar Tighten Poached Eggs?
• Why Kale Turns Sweet When You Massage or Roast It
• Why Low-Fat Foods Can Trigger Gut Inflammation — And What to Choose Instead
• How Oats Can Make or Break Your Weight-Loss Goals

🔶 Coming in Early 2026:

This topic — along with dozens of others — is explored in my upcoming book,
The Food Questions America Is Asking: How Journalists and Scientists Are Redefining What We Eat.