I have some aquafaba cubes I made sitting in my freezer waiting for a project…and motivation.
I didn’t think they might be useful in bread. I will have to do some research into that.
I also recently tried this VeganEgg product that is a very close imitation of an egg (I tried it “scrambled”). It wasn’t exactly the same, but in a sandwich or another dish, I think you could fool me. (I prefer scrambled tofu just because it’s less processed.) I need to do some research to find if it might be a useful egg substitute in baking.