• JustEgg
  “JUST Egg is free of cholesterol, requires less water and fewer carbon emissions. And yes, it tastes like an egg, but it’s more than that,” according to Just, Inc. You can find this popular egg substitute at most groceries stores.
• VeganEgg
  Follow Your Heart introduced their Vegan Egg and became the first mass-produced scrambled egg substitute to ever hit store shelves. It’s made using black salt, which offers a sulfur-like flavor that’s extremely similar to that of real eggs. It also includes two new ingredients: whole algal flour and whole algal protein, both derived from natural microalgae containing essential amino acids, dietary fiber, and high levels of lipids, carbohydrates and micronutrients. This egg sub can be scrambled, cooked into frittatas and quiches, and used in baked goods. Check out the video they released, proving it can be scrambled up like the real deal. You can buy this in most grocers.
• Scramblit
  “Scramblit is not eggs; it’s better. Made from one of the most unsuspected and sustainable crops – the pepita – this superfood is a game changer. Miraculous, delicious, and nutritious,” according to Spero Foods’ website. Give this NO preservatives. NO soy. NO nonsense vegan egg option a try!
• The Vegg Scramble
  From the company that created one of the most popular egg yolk substitutes, The Vegg, is a product designed to be scrambled up. The first-ever scramble product to hit the market, The Vegg Scramble can be mixed with high protein soy milk and whipped up with a spatula. Made with soy protein, nutritional yeast and a few other ingredients, it also incorporates the flavor of black salt for that familiar eggy taste.
• Tofu Scramble
  Ok, so it’s not an identical replica of the eggs your mother made, but a tofu scramble can be surprisingly similar to the real thing. Use firm tofu, crumble it into pieces, and sautée it with nutritional yeast, diced veggies, turmeric (for color and nutrients!) and anything else that pleases your palate. It offers an excellent protein profile and similar mouthfeel to the breakfast dish you remember.
• Silken tofu: With a higher water content than most other tofus, silken tofu is best used in brownies, cookies, quick breads and cakes. To replace one egg, substitute one-fourth cup (about 60 grams) of puréed silken tofu. To replace a second egg you might want to use a different substitute because too much tofu can leave your product dense.

From Stone Pier Press, Lydia Chodos

Aquafaba is the water or brine you find in canned beans. Typically, you’d rinse the beans in a colander or strainer to wash away the liquid, but with aquafaba you save the brine and whip it up with a hand mixer or stand mixer until it’s light and fluffy. Use it where you would use egg whites. Aquafaba substitution guidelines: 1 egg white = 1 tablespoon aquafaba.