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Egg Replacements

There are plenty of egg substitutes available for baking or preparing a dish that calls for eggs. The neat egg and Ener-G Egg Replacer are reliable egg substitutes that can be used in baking. They are available at health-food stores and some grocery stores.

bucket-list-_2D00_-tofu-scramble.jpgTofu: Tofu is great for egg substitutions in recipes that call for a lot of eggs, like quiches or custards. To replace one egg in a recipe, purée 1/4 cup soft tofu. It is important to keep in mind that although tofu doesn’t fluff up like eggs, it does create a texture that is perfect for “eggy” dishes. Firm tofu is also a great substitute for eggs in eggless egg salad and breakfast scrambles.

In Desserts and Sweet, Baked Goods: Try substituting one banana or 1/4 cup applesauce for each egg called for in a recipe for sweet, baked desserts. These will add some flavor to the recipe, so make sure bananas or apples are compatible with the other flavors in the dessert.

Egg Replacement Options Infographic

Vegan Egg Replacer Guide Infographic

Egg Replacement Tips

  • If a recipe calls for three or more eggs, it is important to choose a replacer that will perform the same function (i.e., binding or leavening).
  • Trying to replicate airy baked goods that call for a lot of eggs, such as angel food cake, can be very difficult. Instead, look for a recipe with a similar taste but fewer eggs, which will be easier to replicate.
  • When adding tofu to a recipe as an egg replacer, be sure to purée it first to avoid chunks in the finished product.
  • Be sure to use plain tofu, not seasoned or baked, as a replacer.
  • Powdered egg replacers cannot be used to create egg recipes such as scrambles or omelets. Tofu is the perfect substitute for eggs in these applications.
  • If you want a lighter texture and you’re using fruit purées as an egg substitute, add an extra 1/2 tsp. baking powder. Fruit purées tend to make the final product denser than the original recipe.
  • If you’re looking for an egg replacer that binds, try adding 2 to 3 Tbsp. of any of the following for each egg: tomato paste, potato starch, arrowroot powder, whole wheat flour, mashed potatoes, mashed sweet potatoes, instant potato flakes, or 1/4 cup tofu puréed with 1 Tbsp. flour.

For more ideas check out our delicious egg-free recipes.

Commenting is closed.
  • Brittany says:

    Eggs are the natural by product of a chickens menstral cycle. I also shed an egg once a month…but we call it a period. Did you want to eat that? Because I certainly don’t want you too but by your logic that would be the answer.

  • Moonlite says:

    I noticed someone said what is wrong with you people they lay eaggs for us to eat?????????????? Go back to school the real answer is to procreate not feed man. THAT STATEMENT IS SO ARROGANT LIKE THEY ARE OUR SLAVES ARE SOMETHING. shame!!

  • karla says:

    I was vegetarian for about four years before just recently becoming vegan. Thank you so much for all of the helpful info on your site. It really helps me recreate some of my favorite meals/desserts without using eggs. I’m so much happier since becoming vegan love how much healthier my life has become!