Vegan Substitute
Complete guide to vegan egg substitutes for baking, scrambles, and binding. Flax eggs, chia eggs, tofu scramble, and JUST Egg compared.
The egg industry kills over 6 billion male chicks per year because they don't lay eggs. Hens are confined to cages smaller than an A4 sheet of paper.
Cookies, muffins, pancakes, quick breads
Best binding egg replacement. Creates a gel-like consistency. Use golden flax for lighter color.
Scrambled eggs, omelettes, quiche, frittatas
Cooks and tastes remarkably like real eggs. Available as liquid and folded versions.
Dense baking (brownies, custards), scrambles
Adds moisture and density. Blend until completely smooth before adding to batter.
Binding in cookies, bars, muffins
Similar to flax egg but with visible seeds. Rich in omega-3 fatty acids.
It depends on the recipe. Flax eggs are best for cookies and muffins (binding). Silken tofu works best for dense, moist bakes like brownies. Applesauce (1/4 cup per egg) is great for cakes. Commercial egg replacers like Bob's Red Mill work universally.
Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water. Stir well and let it rest for 5 minutes until it becomes gel-like. This replaces 1 egg. Works best in cookies, muffins, and pancakes.
Vegans make scrambled eggs from crumbled tofu (tofu scramble) or JUST Egg liquid. Tofu scramble with turmeric, black salt (kala namak), and nutritional yeast closely mimics the taste and appearance of scrambled eggs.
Have a recipe with eggs?
Paste the URL and get a fully plant-based version in seconds.
Convert a recipe →