Out of Eggs, one case
Egg substitutes for scrambled eggs
4 options, ranked, with the exact amount
Use Tofu scramble
¼ cup crumbled firm tofu for every 1 egg
For scrambled eggs, the best substitutes are Tofu Scramble, Chickpea Flour Scramble, and a commercial egg replacer made for scrambling. These provide the closest texture and flavor to traditional scrambled eggs.
- Best for —
- scrambled eggs
One casethe full eggs card
Every option, one card
Ranked| # | Substitute | Instead of 1 egg |
|---|---|---|
| 1 | Tofu scramblescrambled eggs | ¼ cup crumbled firm tofu |
| 2 | Chickpea flour scramblescrambled eggs | 2 tbsp chickpea flour + ¼ cup water |
| 3 | Commercial egg replacerscrambled eggs | Follow package instructionsTweak it |
| 4 | Silken tofu scramblescrambled eggs | ¼ cup blended silken tofu |
| Not a swap | Chickpea water (aquafaba) scramble | not a swapNot for this |
Tofu scramble
eggy (with proper seasoning) · similar texture
Crumbled firm tofu seasoned with turmeric, black salt, and nutritional yeast. Provides the closest texture and appearance to scrambled eggs.
- Best for
- scrambled eggs, breakfast, vegan cooking, when you want protein
Crumble firm tofu and season with turmeric for color, black salt (kala namak) for eggy flavor, and nutritional yeast for umami. Sauté with vegetables and seasonings.
Chickpea flour scramble
slightly nutty · similar texture
Chickpea flour mixed with water and seasonings creates a scramble with good protein content and egg-like texture.
- Best for
- scrambled eggs, breakfast, vegan cooking, when you want protein
Mix chickpea flour with water and seasonings. Cook in a pan with oil, stirring constantly until it forms a scramble-like texture.
Commercial egg replacer
similar taste, different texture
Only a product sold for scrambling works here, such as a mung bean liquid or a scramble mix. Ordinary powdered egg replacers for baking are mostly starch and will not set into curds.
- Best for
- scrambled eggs, when you want consistent results, convenience
Check that the label says it scrambles, then use the amount on the package. A starch-based baking replacer cooks to a paste, not a scramble.
Silken tofu scramble
neutral taste, creamy texture
Blended silken tofu creates a creamy scramble with a softer texture than firm tofu.
- Best for
- scrambled eggs, breakfast, when you want creamy texture
Blend silken tofu until smooth, then season and cook. Creates a creamier, softer scramble than firm tofu.
Chickpea water (aquafaba) scramble
different taste and texture
The liquid from canned chickpeas is mostly water and does not set when heated, so it cannot make a scramble by itself.
- Best for
- baking and whipping, not scrambles
Aquafaba will not form curds in the pan. Use tofu or chickpea flour for the scramble and keep aquafaba for baking and whipping.
How it behaves in this recipe
When making scrambled eggs, the goal is to replicate the texture, appearance, and flavor of traditional scrambled eggs. The recommended substitutes work because they provide similar protein content and can be seasoned and cooked to closely mimic the original dish.
Tips for substituting eggs
7 tips- For the most authentic scrambled eggs, tofu scramble with proper seasoning is the best choice
- Black salt (kala namak) is essential for achieving the eggy flavor in vegan scrambles
- Turmeric provides the yellow color that makes the scramble look like real eggs
- Nutritional yeast adds umami flavor that enhances the egg-like taste
- Cook over medium heat and stir frequently to achieve the right texture
- Add vegetables like onions, peppers, and spinach for extra flavor and nutrition
- Test your substitute in a small batch first to ensure proper texture and flavor
Notes on eggs
- For extra protein, try using a combination of tofu and chickpea flour
- For a softer, creamier texture, use silken tofu
- For convenience, use a commercial egg replacer that is sold for scrambling
- For added nutrition, incorporate vegetables like spinach, peppers, and onions
Questions
5 questionsCan I make scrambled eggs without eggs?
Yes! Tofu scramble is the most popular alternative. Crumble firm tofu and season with turmeric, black salt (kala namak), and nutritional yeast for the most authentic scrambled egg experience.
What's the best seasoning for tofu scramble?
The key seasonings are turmeric for color, black salt (kala namak) for eggy flavor, and nutritional yeast for umami. You can also add garlic powder, onion powder, and a pinch of salt.
Can I use chickpea flour for scrambled eggs?
Yes, chickpea flour works well for scrambled eggs! Mix 2 tablespoons chickpea flour with ¼ cup water and seasonings, then cook in a pan with oil while stirring constantly.
How do I make scrambled eggs with silken tofu?
Blend silken tofu until smooth, then season with turmeric, black salt, and nutritional yeast. Cook in a pan with oil while stirring to create a creamy scramble.
Why doesn't my tofu scramble taste like eggs?
The key is using black salt (kala namak) which has a sulfurous flavor that mimics eggs. Also make sure to use enough turmeric for color and nutritional yeast for umami flavor.