*Make sure you use firm tofu—extra-firm tofu does not work as well as it yields a slightly spongier texture.
**Aquafaba is the canning liquid from chickpeas. To collect it, place a colander over a spouted mixing bowl and pour the contents of a 14-ounce can of chickpeas into it, separating the canning liquid from the chickpeas. Measure off ½ cup of the canning liquid and reserve the chickpeas for another use.
***Be careful not to confuse this with "black lava salt" as it is not the same and does not have the same "eggy" flavor needed for this recipe.