Egg Replacers

For baked goods, I replace up to 3 eggs with the following formula:
1 teaspoon cornstarch + 1/2 teaspoon potato starch + 1/4 teaspoon baking powder + 1 tablespoon water + 1 tablespoon olive oil = 1 egg

For scrambled egg applications (such as breakfast taco filling), I saute 1 package crumbled firm tofu in 1 teaspoon olive oil until golden, then add 2 teaspoons nutritional yeast, 1/2 teaspoon ground cumin, 1/2 teaspoon curry powder, and salt and pepper to taste, then toss it up with the usual scrambled egg accompaniments (potatoes, cheese, herbs, etc).