What do vegans eat for eggs?: A guide to plant-based egg alternatives

October 7, 2025 •

3 min read

According to research published in the journal Nutrients, plant-based diets can offer numerous health benefits, but transitioning can raise questions about replacing animal-derived staples like eggs. This guide explores what do vegans eat for eggs, providing a complete breakdown of versatile plant-based options for cooking, baking, and scrambling.

Quick Summary

This article details various plant-based alternatives for eggs, explaining how vegans can replicate the function, texture, and flavor of eggs in both cooked dishes and baked goods. It covers everything from protein-rich tofu scrambles to versatile flax eggs for binding and commercial products that simplify the transition.

Key Points

Tofu for Scrambles: Crumbled firm or extra-firm tofu, seasoned with nutritional yeast and black salt, is the go-to for savory vegan scrambled 'eggs'.
Chickpea Flour for Omelets: A mixture of chickpea flour, water, and seasonings like turmeric and black salt creates a fluffy, protein-rich batter for plant-based omelets.
Flax/Chia Seeds for Binding: A gel made from ground flaxseed or chia seeds mixed with water acts as a powerful binder in dense baked goods like cookies and brownies.
Aquafaba for Leavening: The liquid from canned chickpeas can be whipped to create light, airy meringues, mousses, or provide lift in cakes.
Fruit Purees for Moisture: Mashed banana or applesauce effectively replace eggs in sweet baked goods by adding moisture and binding qualities.
Commercial Replacers for Convenience: Pre-made liquid or powdered egg substitutes offer a simple, convenient, and reliable option for both cooking and baking.

Replacing the Scramble: Savory Vegan Egg Dishes

Vegans can easily recreate classic scrambled egg dishes using plant-based ingredients like tofu and chickpea flour.

Tofu Scramble

Extra-firm tofu is a popular base for vegan scrambled 'eggs', crumbled to mimic texture. Nutritional yeast adds a cheesy, umami flavor, and turmeric provides color. Black salt (kala namak) is crucial for the distinct eggy taste. Sautéed vegetables like onions and spinach can be added for extra flavor.

Chickpea Flour Omelets

Chickpea flour, also known as garbanzo bean or gram flour, can be used to create fluffy omelets. Mixing the flour with water, black salt, nutritional yeast, and turmeric forms a batter that cooks like a traditional omelet. Fillings like vegetables or vegan cheese can be added before folding and cooking until golden.

Perfecting Your Baking: Vegan Egg Replacements

In baking, the choice of vegan egg substitute depends on whether the egg's primary function is binding, leavening, or adding moisture.

Flax or Chia Eggs (Binding)

A flax or chia egg acts as a binder in dense baked goods. To make one, combine 1 tablespoon of ground flaxseed or chia seeds with 3 tablespoons of water and let sit until gel-like.

Aquafaba (Leavening and Aeration)

Aquafaba, the liquid from canned chickpeas, can be whipped like egg whites. Use 3 tablespoons to replace one egg for meringues or light cakes.

Fruit Purees (Moisture and Binding)

Mashed banana or applesauce add moisture and bind ingredients in sweet baked goods. Use about 1/4 cup of applesauce or half a mashed banana per egg. Be aware they add flavor and sweetness.

Store-Bought Egg Replacers

Commercial options provide convenience. Liquid replacers, like JUST Egg, work for scrambles and baking, while powdered versions from brands like Bob's Red Mill are suitable for baking.

Comparison of Vegan Egg Replacers


Substitute	Primary Function	Best For	Pros	Cons
Tofu	Savory cooking, structure	Scrambles, omelets, quiches	High in protein, neutral flavor, great texture mimicry	Requires specific seasonings for "eggy" taste
Chickpea Flour	Savory cooking, binding	Omelets, pancakes, savory bakes	High in protein, versatile, inexpensive	Can have an earthy taste if undercooked
Flax/Chia Egg	Binding	Cookies, brownies, quick breads	High in fiber and omega-3s, simple, affordable	Not for recipes needing leavening, adds earthy flavor
Aquafaba	Leavening, aeration, binding	Meringues, cakes, mayo, mousse	Replicates egg whites perfectly, multi-functional	Can be temperamental; success varies
Mashed Banana/Puree	Moisture, binding	Muffins, quick breads	Adds natural sweetness, moist texture	Adds distinct flavor and color
Commercial Replacers	Versatile (cooking & baking)	Scrambles, omelets, cakes	Convenient, often includes eggy flavorings, reliable	Can be expensive, some have a less natural taste

Conclusion

Vegans have a variety of plant-based egg alternatives for both savory dishes and baking. Tofu and chickpea flour excel in replicating scrambled eggs and omelets, especially with seasonings like black salt and nutritional yeast. For baking, flax and chia seeds bind, aquafaba leavens, and fruit purees add moisture. Convenient commercial products are also widely available. Experimenting with these options allows vegans to enjoy a diverse and satisfying diet without using animal products.

Frequently Asked Questions

The most effective and popular egg substitute for scrambled eggs is crumbled, extra-firm tofu. When seasoned with nutritional yeast, turmeric for color, and black salt (kala namak) for an authentic eggy flavor, it closely mimics the texture and taste of traditional scrambled eggs.

To make one flax egg, combine 1 tablespoon of ground flaxseed with 3 tablespoons of water. Stir it together and let it sit for about 10 minutes until it thickens into a gel-like consistency. This is ideal for binding ingredients in dense baked goods like muffins and pancakes.

Aquafaba is the liquid found in a can of chickpeas. It is highly valued in vegan cooking because it can be whipped into stiff peaks just like egg whites. This makes it a perfect substitute for meringues, macarons, and mousses, and it also functions as a binder and leavening agent in other recipes.

Mashed banana is a good egg substitute for adding moisture and binding in dense, sweet baked goods, but it will add a distinct banana flavor and some sweetness. It is not suitable for savory recipes or light, fluffy baked goods where leavening is crucial.

Commercial vegan egg products can be found in the refrigerated or baking aisle of most major grocery stores, health food stores, and online. Brands like JUST Egg offer liquid alternatives for cooking, while powdered options are available from companies like Bob's Red Mill.

The secret ingredient for that authentic, sulfurous eggy taste is black salt, also known as kala namak. A small amount of this seasoning, added to tofu scrambles or chickpea flour omelets, perfectly mimics the flavor of eggs.

When chickpea flour is combined with water and cooked, it creates a thick, creamy batter with a similar texture and binding capability to eggs. It can be used to make savory omelets or pancakes and is a source of protein and fiber.